203 EE BUTLER PKWY STE B
Inspected by: David Kim
Inspection Date: 04/27/2022
Violation of Code: [511-6-1.04(6)(f)] Observed fried beans and cheese dip were hot holding below 135 F.
COS: Employee reheated both items on the stove above 165 F for 15 seconds within 2 hours before placing back to steam table.
(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 Corrected On-Site. New Violation.
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