LUXE BY LEAL AND FLOWER BAR

Observed potentially hazardous foods that measured in the temperature danger zone located in the display cooler (vegetable quiche 64F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. Facility may consider using TPHC (Time as a Public Health Control) which would involve filling out the Department's TPHC form, time mark the food for 4 hours, and discard the food at the end of the 4 hour mark. [COS] PIC voluntarily discarded the quiche and custard desserts. PIC fixed the unit on site and ambient temperature was confirmed at 41F.