CHEROKEE CATTLE COMPANY

Proper cold holding temperatures — Inspector Note: See asterisked TCS foods being cold held above 41 F. *EHCM calibrated thermometer to 32 F. C/A: TCS foods being cold held shall be 41 F or below. COS: Mac and cheese on tabletop discarded. Shredded cheese on tabletop allowed to cool recently used for food preparation 44 F at 6:30. Brussels discarded. Operator stated ranch was recently prepared so removed from prep line and placed on icebath to continue cooling to 41 F before serving. 50 F at 6:30 PM TCS foods inside of Walk in Cooler beside label maker moved inside of Walk in Cooler/Freezer Combo to cool down to 41 F. Recent food delivery. Follow up informal for walk in cooler required to verify ambient temperature.

Proper hot holding temperatures — Inspector Note: See asterisked TCS foods being hot held below 135 F. *EHCM calibrated thermometer to 32 F. C/A: TCS foods being hot held shall be 135 F or above. COS: Blanco and alfredo sauce reheated to 165 F. Blanco 172 F at 520; Alfredo 169 F @ 520. Beef Stroganoff discarded at 6:15. Pork chops at 165 F at

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed both ice bins with heavy black and pink residue inside around the dispensing chute area. C/A In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: COS: Owner had the employees cleaning the ice bins