CANOE

1 finding recorded on Nov 4, 2026. 1 marked corrected on site.

1. Violation recordedItem 6-1A ↗

   Cold holding

   Observed TCS food items stored inside the prep top coolers, pre unit drawers and reach-in coolers located along the front prep line and inside the kitchen were maintained at cold holding temperatures above 41F. CA: 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 TCS food items stored inside the prep top coolers, pre unit drawers and reach-in coolers located along the front prep line and inside the kitchen were maintained at cold holding temperatures above 41F. CA: 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. COS: TCS food items were discarded and stored on ice to maintain cold holding temperatures at 41F or below. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

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