Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
--Tuna salad, chicken salad, deli meats and cheese, sandwich toppings were held at 44 °F, in the sandwich prep area, rather than 41°F or below as required. Facility transferred all food to an ice bath. Facility must monitor temperature of foods in ice bath and may not use prep cooler until unit is capable of holding foods at 41 degrees F or below
Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
--Debris build up along wall under two-door reach in freezer
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