Aug 17, 2026Regular
91Latest published violations
- −5Inspection remark
3-501.16(A)(1) Maintain TCS food at 135 F or above./// Cooked red beans stored in countertop hot hold unit temperature was 119- 132F. Per PIC, beans were cooked an hour before inspection.- PIC reheated the red beans during inspection.
- −4Inspection remark
3-502.12(B)(1,2 3,5,6), (D)(1)(2)(a,f,g,h), (3), (4), (E)(2-4) Provide an approved HACCP plan that contains the required information when packaging TCS food using an ROP method if the product is held > 48 hours.//// ROP packages of raw chicken were stored in the RI freezer. ROP Method is done at the commissary on Saturday evening (8/15/26) COS- bags were cut open. Discussed the 48-hour rule or approved HACCP plan