PI BETA PHI

Leftover shredded cheese and mozzarella balls that were under time/temperature control from lunch service measured at 47-48F at salad bar unit and were not discarded after lunch. [CA] If time is used as a public health control, food shall be discarded within 4 hours from time it was removed from temperature control.

Filters and panel below filters noted with grease. [CA] Clean and sanitize the filters regularly.

Measured boiled eggs, alfalfa sprouts at 45F at salad bar buffet. Time marking noted on sneeze guard for 'Fruit 11 -1'. [CA] Maintain potentially hazardous food 41F and below (i.e. sliced tomatoes, sprouts, dairy products).

Salad dressings noted in an uncovered container located outside of the sneeze guard. [CA] Protect food from droplet contamination by located below sneeze guard or place dressing in a squeeze bottle or provide a lid.