Sidelines Grille

Observed potentially hazardous TCS food items improperly cold holding in prep top cooler. CA: Proper cold holding temperatures for TCS foods is 41 degrees F or below. COS: Items were within time parameters to cool to proper temp, and cold holding temps were met.

Observed multiple house-made sauces sitting on counter across from fryer. PIC stated they fill them up as needed from larger container in walk-in cooler so they had been out for less than 4 hours. CA: Educated PIC on TCS items being made in house. Sauce will be cooled back down and discussed TPHC (4 hour rule) requirements for all house-made sauces.

Observed gallon of milk in walk-in cooler with manufacture "use by" date being 2/21/25. CA: PIC discarded milk

Observed multiple Time and Temperature Control for Safety foods not cold held =41°F: ranch dressing, sliced roast beef, habanero bacon jam, cooked penne, mac n cheese in cooler drawers/prep coolers, and opened bottle of teriyaki sauce stating "Refrigerate after opening" held at room temperature at the wing station. PIC stated the sauces are kept at room temperature and the bottles will be refilled throughout the day. CA: Per PIC, foods were out of temp for less than 4 hours and were moved to rapidly cool. Discussed storing tall squeeze bottles in the reach-in rather than the prep top or only filling the bottles halfway (so the sauce is not above the lip of the pan), ensuring prepped food is cooled to 41 prior to stocking in prep coolers.

Observed Time and Temperature Control for Safety foods not hot held at =135°F: Fried onions were held at 86°F under the heat lamp. CA: PIC chose to discard.

Observed cooked Temperature Controlled for Storage food not cooled from 135°F to 70°F within 2 hours; cooked penne pasta was cooling in the walk-in cooler at 71-75°F. CA: Per PIC, food was cooling for 2 hours prior. PIC discarded pasta.

Observed several live flies in the dish area; flies were landing on the food contact portion of clean dishes. CA: Discussed with PIC. Increase frequency of routine pest control.

Observed insect control device (bug light) stored on the wall directly above a reach-in freezer that contained food. CA: Discussed with PIC. Bug light will be relocated.

Observed outer openings of the facility not properly protected; daylight was coming through the frame of the back exterior door. CA: Repair/replace weather stripping or whatever measures needed to protect outer opening.

Observed multiple Time and Temperature Control for Safety foods not cold held ≤41°F: multiple in-house made sauces (XXX hot, hot, buffalo-aki, honey garlic, fat daddy, medium, nashville hot) and opened bottle of teriyaki sauce stating "Refrigerate after opening" held at room temperature at the wing station. PIC stated the sauces are kept at room temperature and the bottles will be refilled throughout the day. CA: Instructed PIC that in-house made sauces and any bottled sauces stating "Refrigerate after opening" must be kept under temperature control (≤41°F or ≥135°F) or on Time as a Public Health Control.

Observed sliced ham, turkey, and roast beef cooling covered in the walk in cooler; PIC stated the meats were sliced less than 1 hour previous. CA: Instructed PIC that foods in cooling must be uncovered and to ensure the foods reach 41°F within 4 hours total. PIC immediately uncovered the meats.