Suite 200

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the current permit has not been paid and posted in the facility. (CA) Advised the PIC to pay for the permit and posted the permit in public view. Post the permit in a location in the food service establishment that is conspicuous to consumers

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the cutting boards on the PTC with deep cuts and staining. (CA) Advised the PIC that the cutting boards need to be resurfaced or replaced. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Proper cold holding temperatures — Inspector Note: Observed multiple food sauce containers that were dairy and tomato based at temperatures 44 degrees Fahrenheit and above. PIC discarded food items. 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

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed that the current permit has not been paid. (CA) Advised the PIC that the current permit must be paid and posted. Post the permit in a location in the food service establishment that is conspicuous to consumers

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed cutting boards on the line with deep cuts and staining. (CA) Advised the PIC that the cutting boards need to be cleaned or replaced. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.