Mills Modern Socials

Inspector's notes

Observed sandwich prep unit with an internal temperature of 46*F on the top and 51*F on the bottom part of the unit measured with a min/max thermometer. Observed serveral TCS items in the unit at temperatures of 43*F to 51*F. Per person in charge (PIC) all items were in the unit less than 4 hours and were relocated to the walk-in to rapidly cool at time of inspection. Discussed with PIC Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Items relocated were: queso, salsa, brisket, carnitas, pickled onion, cooked garlic in oil, pico de gallo, canned jalapeno, slice turkey , sliced tomato, pepperoni and sour cream. No food was embargoed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sandwich prep unit with an internal temperature of 46*F on the top and 51*F on the bottom part of the unit measured with a min/max thermometer. Discussed with PIC Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Discussed to use other units until it maintains 41*F or below. Corrective Action: Correct prior to re-inspection 9/25/26

Inspector's notes

Observed caramelized onions and cooked mushroom in the walk-in refrigerator date marked from 6/10 at the time of inspection. Discussed with person in charge (PIC) RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several individual ROP (reduced oxygen packaging) of salmon thawed in the walk-in refrigerator. Discussed with PIC All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. PIC voluntarily discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the larger prep table on the cookline to have several TCS items on the top at 45*F to 50* and the bottom refrigerator to have temperatures of 45*F to 47*F measured with a probing thermometer. Observed the unit to have an ambient internal temperature of 50*F on the top and 46*F on the bottom. Per person in charge the TCS items were in the unit for less than 4 hours and relocated items to adequate refrigeration. The TCS items are sliced tomato, diced tomato, shredded lettuce, shredded cabbage, tinga sauce (tomato and broth), spinach dip and arugula. Discussed with PIC except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.