KOSHER TO GO

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on steam table, Minute Steak, Meatballs, Goulash, Young Chicken, all 122F. Operator states, leads than 2 hours. Operator placed back into oven and reheated all to 170F. **Corrected On-Site**

High Priority

Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed in front glass door cooler, repackaged for sale, hummus, pickled cauliflower, marinated carrots, baba ghanoush.

Basic

No conspicuously located ambient air temperature thermometer in glass door, grab n go cold holding unit in lobby.

Basic - No conspicuously located ambient air temperature thermometer in glass door, grab n go cold holding unit in lobby.

Basic

Food stored on floor.

Basic - Food stored on floor. Observed open bag of rice stored directly on the floor. **Repeat Violation**

Basic

No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator could not locate chlorine test kit.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator could not locate chlorine test kit.

Intermediate

No probe thermometer provided to measure temperature of food products. No probe thermometer could be located.

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer could be located.

Intermediate

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed fully cooked and cold holding Steak and Chicken with no date marks. Per operator was prepared 25-36 hours prior.

Intermediate