Southern Kitchen

Priority levels

• High priority The problems most likely to make someone sick directly.
• Intermediate Could lead to a high-priority problem if not fixed.
• Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food

Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.

Ready-to-eat food

Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.