3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. Observed sour cream and tomato salsa temping at 54 degrees. All cold holding must be held at 41 degrees or below. Food was voluntarily discarded.
3717-1-04.1(C) / Food-contact surfaces - cleanability
Critical Food contact surfaces not easily cleanable. Observed food storage containers with cracks or holes. All food containers must be durable and easily cleanable.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surface(s) not cleaned at the required frequency. Observed shelf above hot bar in need of cleaning. All surfaces need to be cleaned at a frequency that prevents build up of food debris and dust.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. At time of inspection, observed floor with build up of debris. Make sure floors, walls and ceilings are cleaned at a frequency that prevents build up.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 13-July-2023