FARMER'S BASKET

2 findings recorded on Jun 23, 2026. 2 marked corrected on site.

1. Violation recordedItem 6-1A ↗

   Proper cold holding temperatures

   Observed raw shrimp in the walk-in cooler at 46°F and cut cabbage in the two-drawer cooler at 63°F. Person in charge stated the cabbage was prepared the previous day.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

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

   Observed raw shrimp in the walk-in cooler at 46°F and cut cabbage in the two-drawer cooler at 63°F. Person in charge stated the cabbage was prepared the previous day. CA: 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 COS: items were discarded. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

2. Violation recordedItem 15A ↗

   Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

   Observed the two-drawer cooler and reach-in cooler in the main kitchen maintaining an ambient air temperature of 59°F during the inspection. CA: (6) Maintenance and Operation.

   Inspector’s full note

   Inspection item: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

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

   Observed the two-drawer cooler and reach-in cooler in the main kitchen maintaining an ambient air temperature of 59°F during the inspection. CA: (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. COS PIC discarded all affected TCS food items that were being held above 41F during the inspection. Corrected On-Site. New Violation.

   Official report · Item 15A ↗

   Marked corrected on site

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