CAFE 200

2 findings recorded on Sep 8, 2026. 2 marked corrected on site.

1. Violation recordedItem 6-1A ↗

   Cold holding

   TCS food items stored in the reach-in cooler in the kitchen and on the countertop of the front prep line held cold holding temperatures above 41F. CA: 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.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   TCS food items stored in the reach-in cooler in the kitchen and on the countertop of the front prep line held cold holding temperatures above 41F. CA: 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. COS: TCS food items were discarded. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

2. Violation recordedItem 6-1B ↗

   Hot holding temperatures

   Chicken tenders stored inside the steam well on the front prep line held hot holding temperatures below 135F. CA: 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.

   Inspector’s full note

   Inspection item: Proper hot holding temperatures

   Code 511-6-1.04(6)(f)

   Chicken tenders stored inside the steam well on the front prep line held hot holding temperatures below 135F. CA: 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. COS: The chicken tenders were discarded. Corrected On-Site. New Violation.

   Official report · Item 6-1B ↗

   Marked corrected on site

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