Stand 115- Lower North

Violations (2)

• 6-1A

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed pimento cheese and sliced ham stored in reach-in cooler in main kitchen area at temperatures exceeding 41*F. Corrective action - PIC advised to have cooler serviced and relocate TCS sandwich ingredients to functional cooler until repair is complete. 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 New Violation. Correct By: 10/02/2026

• 15A

  Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

  Violation of Code: [511-6-1.05(6)(a)] Observed a reach-in cooler in the main kitchen area unable to maintain an ambient temperature of 41*F or below. Corrective action - PIC advised to have cooler serviced and take out of use for TCS food items until repair is complete. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. New Violation. Correct By: 10/02/2026