9292 BBQ

4 findings recorded on Sep 16, 2026.

1. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   Observed multiple pans of macaroni salad cooked the previous night that were not cooled to 41°F (5°C) within 6 hours. See temperature log. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Pans of macaroni noodles were discarded.

   Inspector’s full note

   Inspection item: Inspection item 6-1C

   Code .04(6)(d)

   Observed multiple pans of macaroni salad cooked the previous night that were not cooled to 41°F (5°C) within 6 hours. See temperature log. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Pans of macaroni noodles were discarded.

   Official report · Item 6-1C ↗

   Correction status not recorded

2. Inspector observationItem 11A ↗

   Cooling methods and equipment

   Observed 5 containers of macaroni salad cooling in covered plastic containers, full to the top, and stacked on top of each other on the bottom shelf of a reach-in cooler in the kitchen. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: The person in charge was educated on the proper…

   Inspector’s full note

   Inspection item: Inspection item 11A

   Code .04(6)(e)

   Observed 5 containers of macaroni salad cooling in covered plastic containers, full to the top, and stacked on top of each other on the bottom shelf of a reach-in cooler in the kitchen. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: The person in charge was educated on the proper cooling methods.

   Official report · Item 11A ↗

   Correction status not recorded

3. Inspector observationItem 14B ↗

   Utensil, equipment and linen storage

   1,2,4Observed cups and metal pans stored clean, stacked wet in the kitchen. ****THIRD CONSECUTIVE REPEAT**** Clean equipment and utensils shall be stored in a self-draining position that allows air drying and be covered or inverted. (C) Corrective Actions: The cups and pans were rewashed, sanitized, and stored in a self-drying position.

   Inspector’s full note

   Inspection item: Inspection item 14B

   Code .05(10)(e)

   1,2,4Observed cups and metal pans stored clean, stacked wet in the kitchen. ****THIRD CONSECUTIVE REPEAT**** Clean equipment and utensils shall be stored in a self-draining position that allows air drying and be covered or inverted. (C) Corrective Actions: The cups and pans were rewashed, sanitized, and stored in a self-drying position.

   Official report · Item 14B ↗

   Correction status not recorded

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