T-Bird Cafe

4 findings recorded on Nov 10, 2026. 3 marked corrected on site.

1. Repeat violationItem 6-1A ↗

   Cold holding

   Observed raw shell eggs on the counter near the main kitchen's cookline cold holding in the temperature danger zone above 41 degrees F. Also observed multiple TCS items cold holding in the main kitchen's PTC in the temperature danger zone above 41.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed raw shell eggs on the counter near the main kitchen's cookline cold holding in the temperature danger zone above 41 degrees F. Also observed multiple TCS items cold holding in the main kitchen's PTC in the temperature danger zone above 41. TCS foods shall cold hold at 41 degrees F. or below. COS: PIC discarded hot dogs and sliced ham and relocated other TCS foods in the WIC for proper cooling. Corrected On-Site. Repeat Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

2. Repeat violationItem 6-1B ↗

   Hot holding temperatures

   Observed multiple TCS foods hot holding at on the counter in the main kitchen in the temperature danger zone below 135 degrees F. TCS foods shall hot hold at 135 degrees F or above.

   Inspector’s full note

   Inspection item: Proper hot holding temperatures

   Code 511-6-1.04(6)(f)

   Observed multiple TCS foods hot holding at on the counter in the main kitchen in the temperature danger zone below 135 degrees F. TCS foods shall hot hold at 135 degrees F or above. COS: PIC relocated items to the WIC for proper cooling. Corrected On-Site. Repeat Violation.

   Official report · Item 6-1B ↗

   Marked corrected on site

3. Repeat violationItem 11C ↗

   Thawing methods

   Observed raw chicken wings thawing in stagnant water in the prep sink in the main kitchen. Also observed raw beef patties thawing in stagnant water on the county in the main kitchen.

   Inspector’s full note

   Inspection item: Approved thawing methods used

   Code 511-6-1.04(6)(c)

   Observed raw chicken wings thawing in stagnant water in the prep sink in the main kitchen. Also observed raw beef patties thawing in stagnant water on the county in the main kitchen. Discussed proper thawing methods with the PIC: fully submerged under running water with a temperature that is no more than 70 degrees F. or under adequate refrigeration. COS: PIC turned on running water that was less than 70 degrees for the raw chicken and relocated raw beef patties to the WIC for proper thawing. Corrected On-Site. Repeat Violation.

   Official report · Item 11C ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.