America's Mart- Food Pavillion, 10Th FLR, B1 U4

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed warmer cabinet with ambient temperature below 135*F. Corrective action - PIC advised to ensure that the ambient temperature of the warmer cabinet is maintained at 135*F or above. Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Proper hot holding temperatures — Inspector Note: Observed vegetable spring rolls hot holding in warmer cabinet and on steam table at temperatures below 135*F. Corrective action - PIC advised to ensure hot holding of TCS food items at temperatures of 135*F or above. 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.