Pinky's

Inspector's notes

Observed trashcans and buckets blocking hand sink next to 3 compartment sink. PIC relocated all items blocking handwash sink at time of inspection. Handwash sinks should be easily accessible at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomatoes, cheese, hamburger, roast beef, sausage, sour cream, and eggs in prep table cooler measured at 48F-55F. PIC reported hamburger, tomatoes, cheese, and eggs stocked in cooler less than one hour prior to inspection. PIC reported sour cream, roast beef, and sausage held in cooler overnight. Sour cream, roast beef, and sausage were discarded by PIC at time of inspection. Hamburger, tomatoes, cheese, and eggs were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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

Observed cut tomatoes, cheese, hamburger, roast beef, sausage, sour cream, and eggs in prep table cooler measured at 48F-55F. Coldest ambient temperature of prep table cooler measured at 49F with min/max thermometer. 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. Corrective Action: Correct prior to re-inspection.