TASTE KITCHEN & TABLE

Observed egg salad at 46-49F and turkey sandwich at 46F in grab and go open fridge. Air temp of fridge is 45-46F. Cold hold potentially hazardous foods at 41F or below. Repair unit so that it holds food at proper temp. Observed condensation on lids on packaged containers in the grab and go fridge which is an indication that food did not cool down to 41F prior to assembly and packaging. Cool food in an upright steel fridge before placing it in the open fridge as that unit is not built to cool food. Recommend checking receiving temperatures of food from the Fairfax facility to confirm food is being delivered at the correct temp. Observed par-cooked bacon at 72F. Bacon was sitting on top of prep top (above the fill line of the drop pans). Store item in unit to keep it cool.

Code CHSC 113996