Minas Emporium

"Observed several cold holding violations inside reach-in cooler of main kitchen (*). C/A: TCS cold held foods must be maintained at 41F or below at all times. COS: Discarded | Observed several hot holding violations inside warmer cabinet of main kitchen(*). C/A: 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 135°F (57°C) or above. COS: Per PIC, items were recently cooked and placed inside warmer cabinet. PIC increased heat settings on the unit."

"Observed several pans wet stacked on shelf in main kitchen. C/A: After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS: PIC separated pans to allow air drying"

"Observed several boxes of smoked pork in the display walk-in cooler cold holding above 41F. C/A: TCS cold held foods must be maintained at 41F or below at all times. COS: Placed on ice and put into the main walk-in cooler. | Observed two sanitizer bucks in main kitchen over 100ppm of chlorine. C/A: Ensure sanitizer is not a hazard to employees or other persons by keeping sanitizer levels between 50ppm and 100ppm. COS: PIC replaced sanitizer- 100ppm."