New China

1 finding recorded on Jul 28, 2026. 1 marked corrected on site.

1. Violation recordedItem 6-1A ↗

   Cold holding

   Observed TCS food items (Raw chicken breast 47F, Raw beef 46F, Raw Shrimp 46F) cold holding above 41F in the prep-top cooler in main kitchen area. Observed TCS food items (Raw chicken 45F, raw chicken wings 44F, raw shrimp 46F) cold holding above 41F in WIC.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

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

   Observed TCS food items (Raw chicken breast 47F, Raw beef 46F, Raw Shrimp 46F) cold holding above 41F in the prep-top cooler in main kitchen area. Observed TCS food items (Raw chicken 45F, raw chicken wings 44F, raw shrimp 46F) cold holding above 41F in WIC. COS/CA: PIC placed food items on ice/placed in another cooler. Advised PIC to have unit serviced. (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

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