| 3-501.16 (A)(2),(B) / TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, COLD HOLDING Priority Item 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  |
| 6-301.12 (A-D) / HAND DRYING PROVISION Priority Foundation Item Corrected During Inspection No paper towels at kitchen handwashing sink. Battery was dead and towels not dispensing according to operator. Provide and maintain paper towels at all handwashing sinks to facilitate proper handwashing. Operator provided towels next to hand sink for immediate correction. Correct By: 12-Jan-2023 |
| YCHC (4-1-102) / PLAN REVIEW- Operation Plan Priority Foundation Item 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 |