TINY'S LLC

Proper cold holding temperatures

3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Kitchen Walk in cooler, Kitchen reach in refrigerator Observed multiple TCS foods above 41F. Observed other foods above 45F. PIC states there are foods that were made the same day after 10AM and others that were made and prepped up to 3 days ago. Observed at 1:40PM. Observed ambient temperature being 46F then later 47F for the walk in. Observed ambient temperature of the kitchen reach in refrigerator being 47F. 4/24/2026 3:18:10 PM -07:00 - Cut tomatoes 1: 49 °F 4/24/2026 3:18:10 PM -07:00 - Macaroni salad: 51 °F 4/24/2026 3:24:25 PM -07:00 - Cut cabbage: 48 °F 4/24/2026 3:25:38 PM -07:00 - Coleslaw 2: 53 °F 4/24/2026 3:25:38 PM -07:00 - Ambient 1: 46 °F 4/24/2026 3:27:00 PM -07:00 - Cut tomatoes 2: 47 °F 4/24/2026 3:25:38 PM -07:00 - Ambient 2: 47 °F 4/24/2026 3:25:04 PM -07:00 - Cut onions: 45 °F 4/24/2026 3:27:14 PM -07:00 - Ambient 3: 47 °F 4/24/2026 3:18:09 PM -07:00 - Coleslaw 1: 52 °F 4/24/2026 3:27:11 PM -07:00 - Cut lettuce: 49 °F 4/24/2026 3:23:55 PM -07:00 - BBQ Beef: 44 °F 4/24/2026 3:25:38 PM -07:00 - Deli Turkey: 46 °F 4/24/2026 3:18:10 PM -07:00 - Cheese: 47 °F 4/24/2026 3:23:55 PM -07:00 - Chicken salad: 61 °F 4/24/2026 3:25:04 PM -07:00 - Shredded cheese: 49 °F

Time Temperature Control for Safety Food (TCS Food)

Proper cooling methods used; adequate equipment for temperature control

3-501.15 (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Walk in cooler Observed large, plastic, deep containers cooling chili. Observed other containers of food cooling with the lids snapped on.

Food Temperature Control

Insects, rodents, and animals not present

6-202.15 (A) Except as specified in (B), (C), and (E) and under (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. Back door of bar area Observed the back door having an opening at the bottom which is viable for pest entry.

Prevention of Food Contamination

Food and non-food-contact surfaces cleanable, properly designed, constructed and used

4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Kitchen Walk in cooler, Kitchen reach in refrigerator Observed the ambient temperature of the units being above 45F.

Utensils, Equipment and Vending

Non-food-contact surfaces clean

4-602.13 NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Top of ware wash machine Observed the top of the ware wash machine having an accumulation of dust and debris.

Utensils, Equipment and Vending

Physical facilities installed, maintained, and clean

6-501.11 PHYSICAL FACILITIES shall be maintained in good repair. Ware wash room floor Observed the tile within the ware wash room being chipped or missing.

Physical Facilities