Bulldogs Bar & Grill

EHS observed cooked wings being held for service below required 135F. Per kitchen manager they discard cooked wings after 30 minutes. Violation: TCS food shall be maintained at 135F or above when hot holding. CA: spoke with kitchen wings need to be held at 135 or Time as Public Health control may be used will need procedures and times written for discard on wings 4 hour max for Time as Public Health Control. Wings Discarded.

EHS observed tomatoes, lettuce, and cheese that were prepared at 12:00 and were cooling not cool at required rate to reach 41F in 4 hours. Temperature increased. Violation: time/temperature controlled for safety foods shall be cooled in 4 hours to 41F when prepared at room temperature. CA: EHS spoke with kitchen manager that items will need to be placed into ice bath or reach in cooler. Discussed use of time as public health control.

EHS observed facility with food handler certificate posted and unable to provide proof of CFSM certificate. Violation: establishment shall have in its employ at least one employee with a certified food safety manager certificate. CA: obtain copy of CFSM by 12/15/24.

EHS observed facility unable to provide proof of employee health reporting forms. Per Kitchen Manager they are kept in office and only accessible to owner. Violation: food employees must be notified of duty to inform in a verifiable manner. CA: have employee health reporting forms located in area where can be accessible during inspection.

EHS observed raw chicken being thawed in prep sink under ice. Violation: (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. CA: need to follow one of above procedure for thawing. Facility will likely need to use under refrigeration or under running water.

Violation: 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf Inspector note: EHS observed red onions, burgers, and tomatoes prepped over 24 hours prior without date marking. Corrective action: PIC discarded items and stated they will ensure proper datemarking will be used.

Violation: 1. Single-service and single-use articles may not be reused. Inspector note: EHS observed facility reusing single-use sauce cup and single-serve pizza sauce tin can to retrieve pizza sauce. Corrective actin: PIC threw away both tin can and sauce cup and will use food containers whenever the pizza sauce is used.

Violation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Inspector note: EHS observed food debris in both reach-in coolers and ice accumulation in deep freezer. Corrective action: EHS instructed PIC to have units cleaned as frequently as to prevent such.