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The full inspection history
1 inspection
Routine
Sep 3, 2025
Pass
1 recorded violation
notedCode —Food temperature
Official wording
3-501.16(A)(1) Hot holding Turkey legs not all 135 deg. F on hot holding griddle, 111-126 deg. F. Saurkraut 56-99 deg. F out at room temperature. Maintain 135°F and above hot holding. Items reheated.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.