SHARON'S NIGERIAN CUISINE

2 findings recorded on Oct 9, 2026. 1 marked corrected on site.

1. Violation recordedItem 6-1B ↗

   Hot holding temperatures

   Observed several food items hot holding at below 135F in steamtable along front food service area (*see asterisks*). C/A: All TCS foods hot held must be maintained at 135F and above.

   Inspector’s full note

   Inspection item: Proper hot holding temperatures

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

   Observed several food items hot holding at below 135F in steamtable along front food service area (*see asterisks*). C/A: All TCS foods hot held must be maintained at 135F and above. COS: Per PIC, food out of temperature less than 1-hour. Both items reheated to above 165F rapidly. Corrected On-Site. New Violation.

   Official report · Item 6-1B ↗

   Marked corrected on site

2. Violation recordedItem 15A ↗

   Equipment design and condition

   Observed large accumulations of ice along ceiling compartment/coiled and base of RIF in main kitchen. C/A: Service unit; 1.

   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 large accumulations of ice along ceiling compartment/coiled and base of RIF in main kitchen. C/A: Service unit; 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. *PIC has made arrangements for repairs; PIC must send photos to EHS via email of repair invoice and cleaned unit by 10/16/26. New Violation. Correct By: 10/16/2026

   Official report · Item 15A ↗

   Correction status not recorded

   Correct by Oct 16, 2026

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