KWJ Restaurant Group, LLC DBA Ain't Life Grand Bar & Grill

Observed raw shell eggs stored on top of RTE foods in prep top cooler. CA: Foods must be stored in accordance with internal cook temperature. COS: Eggs were relocated.

Observed green beans and biscuit pudding improperly hot holding below 135F. CA: TCS foods food shall be maintained at 41°F or below or 135°F or above. COS: Food was out of temp for less than 4 hours and was rapidly reheated.

Observed TCS housemade sauces not cold holding @ 41F or below in prep top cooler. CA: 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

COS: PIC stated sauces had been out for less than 4 hours - moved to walk-in cooler in ice baths to rapidly cool down(see cooling temps on log)

Observed pulled pork improperly hot holding below 135F. CA: Pork was out of temp for less than 4 hours and was rapidly reheated.

Observed cooked chicken wings not cooled to 41F within 6 hours; wings were temping at 44-52F and were cooked and began cooling the day prior. CA: PIC discarded wings. Discussed cooling parameters (70F within 2 hours, 41F within 4 hours) and proper methods of cooling.

Observed house made sauces and cut leafy greens held past their 7 day expiration (BBQ sauce prepped 3/10, Caesar dressing 2/21, blue cheese dressing 3/3, ranch 3/10, honey mustard 2/27, carolina gold sauce 3/10, slaw 3/12, aioli 3/10, chopped kale 3/10, buffalo sauce 3/10, meatloaf glaze 3/12, cocktail sauce 3/10, cut romaine 3/8). CA: PIC discarded all out of date items. Discussed proper date marking procedures.

Observed employee handling food while wearing watch and bracelet. CA: Discussed with PIC. Employee removed all items from wrists.