LOVESKI DELI

<div><br></div><div>Half and half in carafe: 43 degrees F</div><div>whole milk in carafe: 45 degrees F</div><div><br></div><div>Submit video showing proper cold holding of potentially hazardous foods in retail refrigerator by 1/11/24. </div>

Code CHSC 113996

<div><br></div><div>Bagel station prep refrigerator: </div><div>The following temperatures were observed:</div><div>cheddar cheese: 43 degrees F</div><div>chive cream cheese: 42 degrees F</div><div>smoked salmon and plain cream cheese: 41 degrees F</div><div><br></div><div>Retail area: </div><div>whole milk: 47 degrees F</div><div>half and half: 57 degrees F</div><div>Half and half (~ 2 cups) voluntarily discarded. </div><div>Recommend pre-chilling carafes to help maintain proper temperatures of milk and half and half. </div><div><br></div><div> Retail refrigerator: </div><div>Observed prepackaged cream cheese with external temperatures of 47 - 51 degrees F. Checked internal temperature of one container that had </div><div> temperature of 50 degrees F with infrared thermometer - internal temperature also 50 degrees F. 8 packaged of crema cheese were voluntarily</div><div> discarded into compost container. </div><div>Bottom left side of retail refrigerator is area that is holding cream cheese at 50-51 degrees F. Adjust to colder setting. </div>

Code CHSC 113996