The Farmhouse at Serenbe

Observed time control for safety / potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed salad at 54 F, sliced carrot 47 F, mixed vegetable 44, and tomato 47 F. Time/Temperature Control for Safety Food, Hot and Cold Holding. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC discarded salad and moved other food items into a reach-in cooler.

Observed several expired foods prepared on site in reach-in cooler in main kitchen area. Observed vinegar mix, and other in house sauces dated October 22nd. Expired Foods: Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. PIC discarded all expired foods.