THE FEEDZONE CAFE @ SPECIALIZED BICYCLE

Observed potentially hazardous food set out at the charcuterie station that measured in the temperature danger zone (salami 66F, cheese 65F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Facility may choose to use TPHC (Time as a Public Health Control) which would involve filling out the Department's TPHC form, time marking the food for 4 hours and discard the food at the end of the 4 hour mark. [COS] PIC time marked the food for 4 hours and will discard at the end of the 4 hour mark.

Lack of protection for the food at the charcuterrie station. [CA] Use lids, covers and/or sneezeguards to protect food.