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?: No
Repeat: Yes
Inspector Notes: Repeat Violation: Observed cooked pinto beans and cooked beef steak sitting on countertop/prep table and out of temperature. TCS (Temperature Controlled for Safety) foods not hot held at 135°F or above. See temperature log for said items. PIC discarded the food. EH discussed again with PIC that she can not leave food sitting on prep table and out of temperature. They do not use time as a public health control.
12C – wiping cloths: properly used and stored
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed wet wiping cloths laying on food prep table and not stored in sanitizing solution between uses. Wet cloths used to wipe down prep table and sanitize must be stored in sanitizing solution between uses. COS: PIC removed wet wiping cloths.
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed the walls and ceiling in the kitchen to be stained and worn. Also what appears to be smoke residue on the walls and ceiling. Will have 7 to 10 days to clean walls and ceiling and repaint if needed.
