A & M Kitchen

3 findings recorded on Oct 29, 2026. 3 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed dish machine dispensing chlorine around 5-10ppm. Chlorine must dispense at 50 ppm for proper sanitization.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(6)(n)

   Observed dish machine dispensing chlorine around 5-10ppm. Chlorine must dispense at 50 ppm for proper sanitization. COS by priming dish machine. Chlorine then dispensed at 50ppm. All dishes washed prior were rewashed. Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

2. Violation recordedItem 6-1C ↗

   Cooling time and temperature

   Observed corn beef (made in-house) prepared at 8am not cooled to at least 70°F within 2 hours of reaching 135°F. Corn beef was made yesterday, reheated in oven today at 8:00am, removed from oven at 8:30am, left sitting at room temperature from 8:30am-10:30am, moved to walk-in, and temping 97-98°F at 12:15pm.

   Inspector’s full note

   Inspection item: Proper cooling time and temperature

   Code 511-6-1.04(6)(d)

   Observed corn beef (made in-house) prepared at 8am not cooled to at least 70°F within 2 hours of reaching 135°F. Corn beef was made yesterday, reheated in oven today at 8:00am, removed from oven at 8:30am, left sitting at room temperature from 8:30am-10:30am, moved to walk-in, and temping 97-98°F at 12:15pm. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS by discarding. Corrected On-Site. New Violation.

   Official report · Item 6-1C ↗

   Marked corrected on site

3. Violation recordedItem 6-1D ↗

   Time as a public health control

   Observed no time documentation for buttermilk utilizing time as public health control (TPHC) in fryer area. If time without temperature control is used as the public health control up to a maximum of 4 hours: (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).

   Inspector’s full note

   Inspection item: Time as a public health control: procedures and records

   Code 511-6-1.04(6)(i)

   Observed no time documentation for buttermilk utilizing time as public health control (TPHC) in fryer area. If time without temperature control is used as the public health control up to a maximum of 4 hours: (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P COS by discarding. Corrected On-Site. New Violation.

   Official report · Item 6-1D ↗

   Marked corrected on site

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