DESI DISTRICT

1 finding recorded on Aug 27, 2026. 1 marked corrected on site.

1. Repeat violationItem 6-1A ↗

   Proper cold holding temperatures

   Observed raw chicken at 45F and fried chicken at 45F in the cooler in the front food service preparation area; cooked noodles at 47F and raw chicken at 48F in the main kitchen prep-top cooler; penne pasta at 47F in the other main kitchen prep-top cooler; and raw chicken at 46F in the main kitchen cooler during the inspection. CA: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

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

   Observed raw chicken at 45F and fried chicken at 45F in the cooler in the front food service preparation area; cooked noodles at 47F and raw chicken at 48F in the main kitchen prep-top cooler; penne pasta at 47F in the other main kitchen prep-top cooler; and raw chicken at 46F in the main kitchen cooler during the inspection. CA: (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 COS: All affected food items were discarded. Advised the PIC to maintain all cold-held TCS foods at 41°F or below. Corrected On-Site. Repeat Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

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