| 3-501.16 (A)(2),(B) / TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, COLD HOLDING Priority Item potatoes, raw chorizo, guacomole, sour cream, ham in Prep being cold held at 46-48°F. Observed a thick layer if ice buildt up on coils Maintain time/temperature control for safety foods (TCS) at 41°F or less. Discard any foods held out of temperature more than 4 hours. Correct By: 03-Jun-2021  |
| 4-904.11 (A-C) / KITCHENWARE AND TABLEWARE Core Item Corrected During Inspection Plastic spoons observed with mouth parts stick up in holding container at service counter. Store single-service tableware (i.e. knives, forks and spoons) with the handles displayed up or in the same direction to prevent contamination of the lip contact surfaces. Correct By: 03-Jun-2021 |