New South Kitchen

2 findings recorded on Oct 20, 2026. 1 marked corrected on site.

1. Violation recordedItem 6-1A ↗

   Cold holding

   Observed several TCS food items held at greater than 41*F in reach-in coolers. Corrected on site - items discarded.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

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

   Observed several TCS food items held at greater than 41*F in reach-in coolers. Corrected on site - items 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. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

2. Violation recordedItem 17D ↗

   Ventilation and lighting

   Observed low light availability in food prep areas. Corrective action - PIC advised to provide temporary lighting for food prep and service areas.

   Inspector’s full note

   Inspection item: Adequate ventilation and lighting; designated areas used

   Code 511-6-1.07(3)(f)

   Observed low light availability in food prep areas. Corrective action - PIC advised to provide temporary lighting for food prep and service areas. 511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be: 1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; 2. At least 20 foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and 3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. New Violation. Correct By: 10/23/2026

   Official report · Item 17D ↗

   Correction status not recorded

   Correct by Oct 23, 2026

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