Food Inspections

BUCKET O' SHRIMP

Inpection Notes

Violation of Code: [511-6-1.04(6)(f)] Observed potatoes that were being hot held on a steam table at temperatures ranging from 123F to 132F. TCS food should be hot held at 135F and up after reaching their final cooking temperature to avoid bacterial growth. COS: Potatoes were placed back into a crock pot and reheated to 165F within 2 hours for 15 seconds. Corrected On-Site. New Violation.

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