KABOBISH

1 finding recorded on Jun 26, 2026.

1. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   Two containers of cooked rice had been cooling since 6:30 pm, with a temperature of 47°F at 11:20 am. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P)

   Inspector’s full note

   Inspection item: Inspection item 6-1C

   Code .04(6)(d)

   Two containers of cooked rice had been cooling since 6:30 pm, with a temperature of 47°F at 11:20 am. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P)

   Official report · Item 6-1C ↗

   Correction status not recorded

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