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) foods below 135°F in a pan on the stove top in kitchen. ALL TCS foods must be hot held at 135°F or above. COS: PIC reheated the hamburgers to 170°F – 177°F. See temperature log for said items.
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 fans, shelves, and inside coolers and freezers. PIC stated everything will be cleaned by 07/10/24.
