HUNGRY AF

Observed food employee wearing gloves cough in hand then place chicken wings in single service tray for service to customer. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands COS: Food was discarded. Food employee changed gloves and washed hands.

Observed multiple TCS food items cold held above 41F in main kitchen on a counter above steam table, in the walk in cooler, in the prep top cooler, and in the front food service area on a shelf *see asterisks*. C/A: Cold held TCS food items shall be maintained at 41F or below except during preparation, cooking, cooling, or when time is used as a public health control. COS: Items were discarded.

Observed cooked pasta and cooked chicken wings not cooling at a rate to reach 41F within 4 hours in main kitchen walk in cooler. Observed cooked chicken breasts not cooling at a rate to reach 70F within 2 hours in main kitchen walk in cooler. C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: All foods discarded.

See asterisked* TCS food items being cold held above 41 F. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: Containers of alfredo sauce and 2 boxes of chicken inside of walk in cooler discarded Alfredo Squeeze bottles discarded Shredded Mixed Cheese, and sliced American discarded Allowed Operator to cool these items inside of walk in cooler due to door being propped open for cooler maintenance. Ambient temperature 38 F. Whole milk @ 3:11 44F: Raw salmon @3:11 42F; Raw chicken breast @3:11 42F Ensure walk in cooler door is kept closed to maintain ambient temperature, Calibrated EHS' thermometers to 32 F.

Observed 3 container of alfredo sauce not cooling at proper rate to reach 41 F within 4 hours. Ingredients consist of canned alfredo sauce prepared from ambient temperature, seasonings, and cold held milk. C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna COS: Alfredo sauce cans and containers of seasoned alfredo sauce discarded.

Operator provided written agreement for key drop agreement with Cisco. However, no written records that show the delivery condition and temperature of the products upon receipt of delivery were provided to EHS C/A: The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3. of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery.

Observed several foods held at the prep top unit in the main kitchen holding above 41*F (shredded cheddar and monterey 48*F, shredded mozzarella 51*F, American Cheese 46*F) Observed raw beef Philly meat, raw salmon, shredded cheddar and monterey, all holding above 41*F in the main kitchen at the bottom of the prep unit C/A All TCS food that is placed on the serving line has to be 41*F or bellow. COS PIC stated the cheese was placed on the serving line 1 hour ago therefore he was allowed to cool it back down to 41*F.

Observed alfredo sauce in large plastic containers the WIC in the main kitchen that was cooked on 3/26/25 and was holding above 41*F. C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS PIC discarded the sauce.

Observed facility has a key drop agreement with Cisco, but they do not have the key drop policy on site. Observed the invoices for being left without any temperatures on them. The recent invoice was from 3/25/26 C/A Key drop delivery procedure are required to have on the premises. Pic has 10 days to provide the agreement to EHS UPDATE: PIC SENT A COPY OF THE KEY DROP POLICY ON 04/08/2025.