M & J HOME COOKING

3 findings recorded on Jul 21, 2026. 2 marked corrected on site.

1. Violation recordedItem 6-1A ↗

   Cold holding

   Observed cold holding temperature violation in the walkin cooler and glass slide reach in TCS foods, see temperature log, above 41F in the main kitchen. CA: TCS cold hold foods must be maintained at 41F or below.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

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

   Observed cold holding temperature violation in the walkin cooler and glass slide reach in TCS foods, see temperature log, above 41F in the main kitchen. CA: TCS cold hold foods must be maintained at 41F or below. COS: Cottage cheese, collards, and vegetable soup ice used and cooled to 41F @3:10 PM; eggs, cantaloupe, and cole slaw prepared between 1:30-2PM cooling, moved to walk in unit, prior to serving with temperatures of 34F, 38F, 43F, and 41F @2:30PM. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

2. Repeat violationItem 6-1B ↗

   Hot holding temperatures

   Observed pineapple cobbler holding at temperatures of 122F and 118F in the main kitchen above the upright oven. CA: TCS hot hold foods must be maintained at 135F or above.

   Inspector’s full note

   Inspection item: Proper hot holding temperatures

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

   Observed pineapple cobbler holding at temperatures of 122F and 118F in the main kitchen above the upright oven. CA: TCS hot hold foods must be maintained at 135F or above. COS: Cobbler reheate missed initial, at 3:10PM is 145F. Corrected On-Site. Repeat Violation.

   Official report · Item 6-1B ↗

   Marked corrected on site

3. Violation recordedItem 14B ↗

   Utensil, equipment and linen storage

   Observed dishes stacked wet on the racks in the main kitchen dish washing area, and front food service bar cps are stacked wet. CA: Dishes must be dry prior to stacking.

   Inspector’s full note

   Inspection item: Utensils, equipment and linens: properly stored, dried, handled

   Code 511-6-1.05(10)(a)

   Observed dishes stacked wet on the racks in the main kitchen dish washing area, and front food service bar cps are stacked wet. CA: Dishes must be dry prior to stacking. 24 Hour Correction Required for cups. PIC slacked dishes to air dry. New Violation.

   Official report · Item 14B ↗

   Correction status not recorded

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