Williamson Bros. BBQ

1 finding recorded on Oct 8, 2026. 1 marked corrected on site.

1. Violation recordedItem 6-1C ↗

   Cooling time and temperature

   Observed ribs that finished cooking at 11:50am not cooled to at least 70°F within 2 hours of reaching 135°F. The temperature in the center ranged between 74-95°F in the center at 3:04pm.

   Inspector’s full note

   Inspection item: Proper cooling time and temperature

   Code 511-6-1.04(6)(d)

   Observed ribs that finished cooking at 11:50am not cooled to at least 70°F within 2 hours of reaching 135°F. The temperature in the center ranged between 74-95°F in the center at 3:04pm. Ribs were cooling in walk-in freezer but were overcrowded and stacked high on tray, preventing the heat from escaping. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS by discarding. Corrected On-Site. New Violation.

   Official report · Item 6-1C ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.