The Heritage @Old Town LLC

Inspector's notes

Observed organic matter on deflector and walls of ice machine. Discussed cleaning procedures and increasing cleaning frequency. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Eggs, sausage, sliced cheese, cut lettuce, cut tomatoes, and coleslaw with internal temperatures between 57 degrees F and 61 degrees F cold holding in a prep cooler across from the flat-top grill. Ambient temperature of the unit was found to be 52.8 degrees F using a min/max thermometer. Spoke with PIC and items have not been in the cooler longer than two hours so they were moved into the walk-in to rapidly cool down to below 41 degrees F. 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.

Inspector's notes

Eggs, sausage, sliced cheese, cut lettuce, cut tomatoes, and coleslaw with internal temperatures between 57 degrees F and 61 degrees F cold holding in a prep cooler across from the flat-top grill. Ambient temperature of the unit was found to be 52.8 degrees F using a min/max thermometer. PIC will call technician to repair the unit. The prep cooler will not be used until it is repaired and holding ambient temperature below 41 degrees F. Establishment has sufficient cooler capacities to operate safely until the cooler is repaired. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.