Newch's Eatery Mobile

Year by year

Inspections

1. Jul 14, 2026 Routine · 2 priority, 1 core
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Rice in rice cooker is hot held at 123°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Milk in prep table refrigerator is cold held at 56°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Use ice chest to help cold holding regrigeration equipment keep up.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SCREENING

     Window or door is open and not provided with a screen.

     Correction: Provide screens or other effective means or close openings to the outside. Doors and windows kept open to provide ventilation shall be provided with screens, air curtains or other effective means to prevent entrance of rodents and pests.

     Code 6-202.15 (D)

2. Jul 11, 2025 Routine · No items found

   No violations cited.

3. Jun 8, 2024 Routine · 2 priority, 2 priority foundation, 1 core
   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Breaded chicken for use as orage chicken was observed at 46.7 F after being cooked and bagged the night before the event. The chicken was discarded during the inspection.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Breaded chicken for use as oragne chicken in the hot holding unit was observed hot held at 118.5°F. The breaded chicken was discarded during the inspection.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Beef Stir-fry in the hot holding equipment was observed hot held at 127.5°F. Beef stir-fry was discarded during the inspection.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     PERSON IN CHARGE - COOLING METHODS

     The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food.

     Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

     Code 2-103.11 (H)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HOT AND COLD HOLDING

     The Person in Charge (PIC) is not monitoring the food temperatures for foods during hot and cold holding.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Prep table is not equipped with an integral or permanently affixed thermometer.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)