May 27, 2026
Routine
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
EH OBSERVED FRIED CHICKEN OUT OF HOT HOLDING TEMPATURE. TEMPS 123F, 128F, 130F PIC REPLACED WITH A FRESH BATCH.
15C - nonfood-contact surfaces clean
Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)
EH OBSERVED RUSTY SHELVES INSIDE ONE OF THE REACH IN COOLERS, INSIDE MAIN KITCHEN.