JBC Savannah LLC dba Java Burrito Company

Observed multiple TCS food items (pico, sour cream, pork, steak) stored in both reach-in and walk-in units with cold holding temperatures above 41°F. Observed ambient temperature of the reach-in unit at 47°F.

CA/COS: PIC discarded all affected food items.

RCA: Time/Temperature Control for Safety (TCS) foods shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except during approved preparation, cooking, cooling, or when using time as a public health control.

Observed lettuce in bottom of handwash sink between prep and ware washing area in main kitchen. RCA: A handwashing facility may not be used for purposes other than handwashing.

Observed several containers of dry goods stored directly on floor in prep area of main kitchen. COS: PIC instructed staff to move all containers to meet the requirement of being stored at least 6 inches above the floor.

Observed containers in clean dish area to be stacked while still wet. RCA: Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

Observed queso cheese hot holding in main kitchen at 122F. COS: Queso cheese had been heated and placed in hot-holding within 4 hours of opening. PIC instructed employee to reheat cheese to 165F before placing back in hot-holding or discard of cheese completely.