| VI Observed cooked pork and beef below one hundred thirty-five degrees in hot holding. Unit adjusted during inspection to ensure proper holding of product. Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness.  |
| VII Observed debris inside ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination. |