PassLatest Jul 20, 2026
94/100ROUTINE INSPECTION
2 reported violations
- K07: Proper hot and cold holding temperatures
Chicken strips on hot rack were measured at 125*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Tray of chicken strips was placed through the oven to be re-heated to 165*F above.
- K21: Hot and cold water available
Hot water throughout the sinks was measured at 108*F at the time of inspection. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at hand wash sinks (100*F).