ANGIE'S PLACE

2 findings recorded on Oct 6, 2026. 2 marked corrected on site.

1. Violation recordedItem 6-1A ↗

   Cold holding

   Observed chicken(44F), pooled eggs(45F), sliced cheese(54F) and shelled egg(43F) stored on counter top with standing water not maintaining a TCS food temp of 41F or below. COS: Chicken was moved to the walk in cooler to cool to 41F.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

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

   Observed chicken(44F), pooled eggs(45F), sliced cheese(54F) and shelled egg(43F) stored on counter top with standing water not maintaining a TCS food temp of 41F or below. COS: Chicken was moved to the walk in cooler to cool to 41F. Pooled eggs, sliced cheese and shelled eggs were discarded by PIC.. C/A: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (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.

   Official report · Item 6-1A ↗

   Marked corrected on site

2. Violation recordedItem 11A ↗

   Cooling methods and equipment

   Observed pans of collard greens dated 10/6/2026 stored in walk in cooler to cool with lids on tight. COS: Pans were removed, lids were removed and pans were placed in ice bath to properly cool.

   Inspector’s full note

   Inspection item: Proper cooling methods used: adequate equipment for temperature control

   Code 511-6-1.04(6)(e)

   Observed pans of collard greens dated 10/6/2026 stored in walk in cooler to cool with lids on tight. COS: Pans were removed, lids were removed and pans were placed in ice bath to properly cool. C/A: 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrected On-Site. New Violation.

   Official report · Item 11A ↗

   Marked corrected on site

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