| 3-501.16 (A)(2),(B) / TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, COLD HOLDING Priority Item (CORRECTED DURING INSPECTION) Observed shrimp at 46.8F and cut tomato at 47F in the 2 door McCall PTC. Observed cooked artichoke at 54.1F and cooked beef at 44.4F in the 1 door Randell PTC. Maintain time/temperature control for safety foods (TCS) at 41°F or less. Artichokes were voluntarily discarded due to out of temp more than 4 hours. The remaining TCS foods were placed into the WIC for immediate correction. Correct By: 30-Sep-2020  |
| 4-501.11 (A-C) / GOOD REPAIR AND PROPER ADJUSTMENT (EQUIPMENT) Core Item The beer jockey box at the bar has the lid held together with duct tape. Maintain equipment in a state of good repair and condition. Correct By: 30-Oct-2020 |