| No violations were documented at the time of inspection. |
| The following violation(s) have been corrected since the last inspection. |
|---|
| 3-501.16 (A)(2),(B)/TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, COLD HOLDING Pulled beef, pulled pork, grated cheese, salsa in right 2 door unit, being cold held at 45-50°F. Operator stated they were all made yesterday and couldn't explain the out of temperature observed on each item. Ambient observed was 38F in unit. Unit did not appear to be over stocked. All product with tight fitting lids observed. Ice bath salsa's observed at 43-46F. Salsa's not properly iced bath with ice and water surrounding food containers and in contact with bottom of food containers Maintain time/temperature control for safety foods (TCS) at 41°F or less. Discard product held above 45 degrees for more than 4 hours. Rapidly cool down food prepared less than 4 hours. Correct By: 12-Jan-2023 |
| YCHC (4-1-102)/PLAN REVIEW- Operation Plan No current food / refrigeration temperature log available. Operator had taken logs home. Maintain a daily temperature log to demonstrate active implementation of food safety procedures. keep logs at facility for inspection review. Correct By: 12-Jan-2023 |