BYTES CAFE

Unlabeled dry bulk ingredient containers noted. [CA] Label ingredient bins with name.

Boxes of cheese noted on floor in walk in. [CA] Store food 6 inches off floor on shelving/racks.

Measured chicken and tuna paninis on mobile rack at 53F. Employee stated it was out for 45 min ago. [CA] Maintain potentially hazardous food 41F. Store paninis in refrigerator upon customer order or use time labels and discard after 4 hours. Use time as a public health control for paninis left out at room temperature. note- use by 3:30p cards available- recommend to use velcro and place on silver rack Time as a public health control form provided to operator. When time only, rather than time and temperature is used as a public health control, sandwiches shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.

Lack of thermometers for one of the units at the coffee service area and lunch prep unit. [CA] Provide thermometers.

Missing thermometer for sandwich/salad prep unit. [CA] Provide a thermometer.

Measured panini sandwiches on baking sheet between 55-57F in 2 door reach in. Per operator it was on the baking rack at room temp 5-10 minutes prior. [CA] Maintain potentially hazardous food 41F and below or 135F and above. Relocate in walk in to cool down rapidly. [COS]

Measured covered container of cubed cooked chicken in walk in at 57F, container of stacked chicken at 67F in prep unit prepared today. [CA] When cooling food, leave uncovered and place in shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids. [COS]