|
20
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Maintain cold foods at 45F or below. Observed cut lettuce for the sub making station was at 58F. CDI - placed in refrigeration. Repeat violation. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Feta cheese repackaged in the store was observed with greater than 7 days date marking. Facility must provide additional information about this cheese or mark it for only 7 days. |