Inspector Notes: Observed TCS items (mayo, burrata cheese, mozzarella and cheddar cheese, greek yogurt,and salad dressings: ranch, bleu, 1000 island.) holding above 41F in reach in cooler near salad ...

Food storage and date labeling were issues during a recent inspection for a Mexican restaurant in Columbia. Routine restaurant inspections happen two to three times per year based on priority and ...

Critical violations: Salads containing chicken not kept at 45 degrees or below in reach-in cooler in back of kitchen. Temperature of salads at 53 to 55 degrees. The temperature dial on the outside of ...

Critical violation: One container of opened almond milk on back counter temped at 66 degrees. Operator states it was taken out of cooler less than an hour before (corrected- placed back into cooler).