VIEUX CARRE BISTRO (BASE OF OPERATIONS)

Proper cold holding temperatures — Inspector Note: Observed TCS foods above 41 degrees. 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.

Nonfood-contact surfaces clean — Inspector Note: Observed excessive grease at the bottom of the fryer. . The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. CA- MOD will clean within 5 days

Toxic substances properly identified, stored, used — Inspector Note: Observed working chemical bottles without labeling. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf CA-MOD labeled bottles