6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed hot holding TCS (Temperature Controlled for Safety) food below required temperature of 135°F or above. See temperature log for said items. COS: CFSM/PIC discarded all of the food and will retrain employees on hot holding requirements.
6-2 – proper date marking and disposition
511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed Ready-To-Eat TCS food in Turbo Air unit held over 24 hours with dates that are past the seven days that are allowed. Items included cooked beef cheek dated 09/09/19, cooked beef tongue dated 09/09/19, and cooked beef Mexican style corn dated 09/08/19. COS: CFSM/PIC discarded all of the food and will retrain employees.
15C – nonfood-contact surfaces clean
511-6-1.05(7)(d) – nonfood-contact surfaces (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed soiled nonfood contact surfaces of plastic storage containers; utensils stored in the containers. CFSM/PIC will have everything cleaned by 09/20/19.