Starlight Lounge

Proper cold holding temperatures — Inspector Note: Observed multiple food items in reach in cooler in the main kitchen not holding food items at or below 41F. (Ranch sauce: 53, Hummus: 48, sliced cheeses: 48) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Items were discarded until reach in cooler can be maintained or replaced.

Proper date marking and disposition — Inspector Note: Observed multiple ready to eat food items in the main kitchen held for longer than 24 hours and not date-marked. (Hummus, cooked rice, RTE sauces prepared on site). 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf CA: PIC will be sure items are date marked with the prep date and discard date.