COUSIN'S BROTHERS BBQ

Violations (2)

• 6-1BCorrected on site

  Proper hot holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed warmer cabinet with gasket in disrepair in main kitchen holding several items( salmon, chicken, ribs, wings) below 135F. C/A-. 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 135°F (57°C) or above. COS- Items discarded. Corrected On-Site. New Violation.

• 6-1CCorrected on site

  Proper cooling time and temperature

  Violation of Code: [511-6-1.04(6)(d)] Observed ribs in RIF in downstairs kitchen tempted at 122 at 1:00 re tempted at 103 at 2:02 not cooling at a rate fast enough to achieve 135F-70F withing first 2 hours. Observed single serve potato salad cups and mixed salad in RIC in main kitchen tempted at 45F and 55F at 1:23. Items were holding in RIC ambient of 53F. Retempted at 2:07 potato salad 49F and spinach at 54F. Observed beef sausage in same RIC in main kitchen cooling at 1:16 temping 48F and at 2:08 49F. C/A-Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna COS- Items discarded Corrected On-Site. New Violation.