PONCE CAFE & RESTAURANT

Proper cold holding temperatures — Inspector Note: Observed TCS food beef soup cold held above 41F stored in 1 door reach in cooler prepped the day before. CA: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: PIC voluntarily discarded the beef soup into trash.

Plumbing installed; proper backflow devices — Inspector Note: Observed a leak at the vegetable sink during use. Water was leaking onto the floor from the area around the air gap. Advised Person in Charge (PIC) to contact a plumber to repair the issue and maintain the sink in good repair. CA: System Maintained in Good Repair (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. "Advised Person in Charge (PIC) to have vegetable sink repaired within 3 days and email repair documentation to health inspector.