Carnitas Michoan

Inspector notes: Observed cut lettuce and cut tomatoes stored in a prep-top cooler at temperatures of 45°F and 44°F, respectively. Also observed whole milk and salsa stored in a reach-in cooler at temperatures of 48°F and 45°F, respectively. These items were above the required cold holding temperature of 41°F or below. Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions...

Inspector notes: Observed a cutting board stored on a shelf that is heavily scored and scratched, with black and brown staining present, indicating possible accumulation of organic material. Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced. PIC voluntarily discarded cutting board.