Smorgasburg Atlanta: Yaardie Eats

Observed oxtails, rice and peas and chicken holding below 135F at the time of the inspection. COS- food was reheated to 165F in the oven. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot 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 as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed TCS food items cold holding at temperatures exceeding 41*F. Corrected on site - food items transferred to cooking equipment to reheat and hot hold at appropriate temperatures. 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

Observed TCS food items hot holding at temperatures below 135*F. Corrected on site - food items relocated to cooking equipment to reheat and hot hold at appropriate temperatures. 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