T-birds

Year by year

Inspections

1. Aug 7, 2026 Re-inspection · No items found

   No violations cited.

2. Jul 3, 2026 Routine · 2 priority, 2 priority foundation, 1 core
   • Serious Priority

     WHEN TO WASH

     No handwashing available and food operations were underway.

     Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.

     Code 2-301.14

   • Serious Priority Corrected on site

     PHF/TCS, HOT HOLDING

     Turkey wings are hot held at 120°F on the grill.

     Correction: Maintain hot potentially hazardous foods at or above 135°F. Action Taken: Used time as a public health control (TPHC) for this event. Wings to be consumed or discarded within 4 hours.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE

     Handwashing sink observed to be out of order during inspection and is unavailable for proper handwashing.

     Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.

     Code 5-205.11

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Food was left unattended on a grill at a public event, where there is a potential for intentional contamination.

     Correction: Change methods or procedures to protect foods from contamination.

     Code 3-307.11