TRAIL DUST BBQ

Observed potentially hazardous foods located in the reach-in cooler that measured in the temperature danger zone (brisket 52F and tri tip 46F). The brisket was cooked and cooled the day before and recently portioned/wrapped. The tri tip was labeled 4/2/26. Observed the refrigerator to be really full and the door to not fully shut when closed softly. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. Minimize preparation time by preparing in smaller batches. Recommend reorganizing refrigerator contents so that the doors fully close. [COS] PIC voluntarily discarded bin full of tri tip.

Observed potentially hazardous food located in the hot holding unit to measure in the temperature danger zone (tri-tip 127F-129F). Per PIC, the trip tip was put into the unit about 30 minutes prior. [CA] Ensure PHFs are properly hot held at 135F or above OR cold held at 41F or below. Repair, adjust or replace unit if necessary. [COS] PIC had staff reheat the meat on the outside bbq.

Observed a missing cove base tile under the warewash machine. [CA] Replace tile.

Observed potentially hazardous food located in the warmer to measured in the temperature danger zone (cooked chicken 119F-132F). Per PIC, the chicken finished cooking approximately 1 hour prior and was transferred to the hot holding unit. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [SA] PIC had staff reheat the chicken to 165F.