Aspire Transborder Airport Lounge

Fruit salad in a tall bowl measured 8C on the cold plate., , Fruit salad was transferred to a shallow bowl during the inspection. Store perishable foods at 4C or less under refrigeration.

1) Sloppy Joe beef on the warmer measured 55C., , Beef was reheated and transferred to a round container that was compatible to the shape and size of the induction ring element. Beef was previously stored in an oval container. Store perishable food at 60C or higher during hot holding., , 2) Aioli on display was stored without temperature control. Aioli measured 22.9C., , Aioli was discarded. Store perishable foods out of the temperature danger zone (4 to 60C).

A cell phone was found on a food prep table., , The cell phone was placed in a separate area for storage during the inspection.

Bowls of food on the cold plate were stored beyond the scope of where the sneeze guard covered., , Bowls were placed directly under the sneeze guard during the inspection.

There was no testing equipment for monitoring the high temperature dishwasher at plate level., , Provide testing equipment such as a probe thermometer with maximum registering function. Monitor daily and ensure that the sanitizing temperature is at least 71C at plate level.