Cook Out

3 findings recorded on Aug 25, 2026. 2 marked corrected on site.

1. Violation recordedItem 6-1A ↗

   Cold holding

   Obserevd cheese and sliced watermelon holding in a preptop cooler above 41F. COS- cheese and watermelons were discarded.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

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

   Obserevd cheese and sliced watermelon holding in a preptop cooler above 41F. COS- cheese and watermelons were discarded. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (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. Correct By: 08/25/2026

   Official report · Item 6-1A ↗

   Marked corrected on site

   Correct by Aug 25, 2026

2. Violation recordedItem 6-1B ↗

   Hot holding temperatures

   Observed burgers holding on the grill below 135F. COS- burgers were discarded.

   Inspector’s full note

   Inspection item: Proper hot holding temperatures

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

   Observed burgers holding on the grill below 135F. COS- burgers were discarded. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (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. Correct By: 08/25/2026

   Official report · Item 6-1B ↗

   Marked corrected on site

   Correct by Aug 25, 2026

3. Repeat violationItem 15C ↗

   Equipment cleanliness

   Observed the RIF gaskets and containers unclean with old food debris. CA- gaskets and containers stored inside the cooler shall be maintained clean and free of debris.

   Inspector’s full note

   Inspection item: Nonfood-contact surfaces clean

   Code 511-6-1.05(7)(a)2,3

   Observed the RIF gaskets and containers unclean with old food debris. CA- gaskets and containers stored inside the cooler shall be maintained clean and free of debris. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Repeat Violation. Correct By: 08/28/2026

   Official report · Item 15C ↗

   Correction status not recorded

   Correct by Aug 28, 2026

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