N M Cafe

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed ice machine with build up. CA advised PIC to clean regularly. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Proper cold holding temperatures — Inspector Note: Observed TCS above 41F in RIC in main kitchen. CA advised PIC to maintenance RIC. 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.

Physical facilities installed, maintained, and clean — Inspector Note: Observed ceilings and walls in the kitchen need cleaning. (CA) Advised the PIC that the walls and ceilings need cleaning. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Food stored covered — Inspector Note: Observed chicken stored uncovered inside the RIC. CA: Advised PIC food shall be stored in packages, covered containers, or wrappings except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS- food was covered.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dish machine in main kitchen unable to reach 180F. CA: Advised PIC for hot water sanitization the temperature of the hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than 180F. Advised PIC to use 3 compartment sink in the meantime.