The Ponderosa House

Inspector's notes

Observed dark residue on the interior surface of the soda gun nozzles at the bars. Observed dark residue on the upper interior of the ice machine. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discussed ice machine and soda nozzle cleaning frequency. Please clean soda nozzles as frequently as necessary and prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the top section of the prep refrigerators across from the fryer observed cooked chicken/47-53°F, sliced cherry tomatoes/50°F, and sliced tomatoes/ 53°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. According to the PIC all stations holding TCS foods were set up between 10:00-11:00AM. PIC discarded TCS foods at time of inspection. Discussed monitoring prep refrigerators, ensure cold holding equipment maintains TCS foods at 41°F or less. Discussed lids, fill lines, and routine maintenance on cold holding equipment. Corrective Action: Corrected at time of inspection.