MORRISON MANAGEMENT SPECIALISTS #25791

Observed 3 separate containers of edamame fried rice hot-holding below 135F (see asterisks in temp log).

CA: 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.

Corrected on site, PIC and staff removed all containers of same batch from hot holding to reheat in ovens/steamers.

Observed container of butter hot-holding below 135F (see asterisks in temp log)

CA: 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,

Corrected on site - took butter back to kitchen to reheat

Observed fresh garlic in oil stored at room temperature without time marking or inclusion in Time as a Public Health Control procedures.

CA: If time without temperature control is used as the public health control for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service...The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control

Corrected on site - added garlic in oil to TPHC log

Observed mushrooms, jalapenos, cheese, and spinach in front food service preop top cooler uncovered. Cos - food plastic wrap placed on food to be covered

observed two employees with wrist jewelry, watches, and rings on while prepping food items. COS - jewelry removed from hands.