Roux On Canton

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed ice machine had black mold like buildup. PIC advised to make a cleaning schedule and have the ice machine cleaned to sight and touch.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods like beef at 44F, fish 51F, shrimp at 59F, shrimp at 54F. PIC moved all of them to the walk in cooler to get the temperature down to 41F and is advised to have the coolers fixed before moving the TCS foods into the coolers. 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. P