205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: Drawer cooler (food 9.5C/ air 12C), Walk in cooler (food 5.9C/air higher - new food delivery), salad prep cooler >4C (adjusted during inspection), large 2 door General cooler (food temperature >4C/ air temperature 5.8 C).
Corrective Action(s): All potentially hazardous foods (PHF), such as dairy, meat, poultry, seafood, cooked vegetables, cooked pasta, cooked rice, etc., must be stored at 4 C or colder. All coolers must be able to keep food at this temperature. Check and record temperatures daily or more often if needed. Potentially hazardous foods stored in the drawer cooler > 2 hours must be discarded. Correct immediately. Note, there are 2 other coolers that are at the required temperature.
Violation Score: 15
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