THE HABIT BURGER GRILL

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...shredded lettuce 56F, Clive lettuce 62F in flip top reach in cooler at kitchen. Per manager food not prepped or portioned today , food being held less than 4 hours . Manager voluntarily discarded food . Replace new food with time marked.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...shredded lettuce 56F, Clive lettuce 62F in flip top reach in cooler at kitchen. Per manager food not prepped or portioned today , food being held less than 4 hours . Manager voluntarily discarded food . Replace new food with time marked. **Corrective Action Taken**

High Priority

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...slice tomatoes time marked expiration over 4 hours and being held less than 4 hours . Per manager establishment used 4 hours time marked window . Manager properly time marked

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...slice tomatoes time marked expiration over 4 hours and being held less than 4 hours . Per manager establishment used 4 hours time marked window . Manager properly time marked **Corrected On-Site**

High Priority

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....cut lettuce, cut tomatoes, coleslaw all at with day marked not date marked at walk in cooler . Discussed with manager.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....cut lettuce, cut tomatoes, coleslaw all at with day marked not date marked at walk in cooler . Discussed with manager.

Intermediate