Nov 4, 2025
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cooked sliced chicken at 48F and 50F. COS- Chicken was discarded at time of inspection. Corrective action: Have the tops of the prep coolers repaired/serviced to hold TCS foods at or below 41F. Until the 2 larger prep top units are repaired, store TCS foods in the 3rd smaller prep top unit, or in 2-door under cabinet section of the prep top to maintain TCS foods at or below 41F.
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed rice in crock at 78F. Corrective action: After rice is cooked it shall be hot held at or above 135F, and discard rice at the end of the night after warmer/rice cooker is turned off. COS rice was discarded at the time of inspection.