Crooked Pint

Inspector notes: Observed a container of queso and a container of Au Jus dip that were hot holding in a hot holding unit according to the person in charge. The internal temperature of the queso and Au Jus as measured using a probe thermometer ranged between 118°F - 120°F. According to the person in charge, the queso and Au Jus had been heated and placed into the hot holding unit approximately one hour prior to the temperature assessment. It was observed that the temperature setting on the unit was set to "low." The person in charge raised the heat on the hot holding unit. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above

Inspector notes: Observed no min-max thermometer testing device or thermal-indicating temperature sanitizer stickers available for the hot water sanitizing dish machine in the kitchen. Inspector used personal thermometer to verify the hot water sanitizing temperature and the dish washer had a hot water sanitizing temperature of at least 160°F. A re-inspection for sanitizing testing devices will occur within 10 days or no later than November 6th, 2025

Inspector notes: Observed a large, covered pan of house-made sausage gravy inside of a reach-in cooler. The internal temperature of the gravy as measured using a probe thermometer was 50°F. According to the person in charge, the gravy had been cooked and cooled in the reach-in refrigerator around 9:00 am this morning. Based on the cooling parameters of cooling from 135°F to 70°F within the first 2 hours and then from 70°F to 41°F within the next 4 hours for a total cooling period of no more than 6 hours, and the time of inspection, the gravy did not cool within the appropriate time frame. The sausage gravy was embargoed at time of inspection (see embargo form). Discussed with person in charge to cool foods inside of the walk-in cooler which has the capacity for safe and adequate cooling. Discussed with person in charge that cooling foods should be kept to a depth of no greater than 4 inches, uncovered and placed up high inside of the walk-in cooler to cool properly and if necessary, to utilize ice baths for additional cooling. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling

Inspector notes: Observed small containers of queso dip, beer cheese, Au Jus dip and beef gravy that were hot holding in a hot holding countertop unit all with internal temperatures as measured using a probe thermometer ranging from 129°F - 133°F. In discussion with the person in charge, it was determined that the foods had been holding in the hot well for more than 2 hours and were embargoed at time of inspection (see embargo form). It was observed that the hot holding unit temperature was turned all the way up and the unit had water in it. Discussed with person in charge that the unit may need to be repaired or replaced. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above