Bulldogs Bar & Grill

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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...