EVENTS BY GRATEFUL PALATE

Violations (2)

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1. Cookline - triple low boy - cooked wings (49F). Per operator item cooked today at approximately 10am and placed in this unit. 6.5 hours ago. See stop sale. 2. ice bath - cooked shrimp (55-58F).

  High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1. Cookline - triple low boy - cooked wings (49F). Per operator item cooked today at approximately 10am and placed in this unit. 6.5 hours ago. See stop sale. 2. ice bath - cooked shrimp (55-58F). Observed pan sitting on top of water/ice. Per operator item cooked approximately 6.5 hours ago. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep room - triple door - milk (45-46F); buttermilk (45-46F); butter (47F); whipping cream (45F); liquid egg (47F). Operator items held in this unit overnight. No items prepped proportioned today. See stop sale. **Warning** - From follow-up inspection 2026-08-26: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in unit #2 -cooked pasta 49-50F, prepared last night and held in this unit overnight. Item not prepped or portioned today. See stop sale. **Admin Complaint**

  High Priority

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in unit #2 - cooked wings (50-52F); cooked shrimp (50-52F). Per operator items cooked approximately 3.5 hours ago. Reviewed proper cooling. Operator voluntarily discarded items. -

  Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in unit #2 - cooked wings (50-52F); cooked shrimp (50-52F). Per operator items cooked approximately 3.5 hours ago. Reviewed proper cooling. Operator voluntarily discarded items. **Warning** - From follow-up inspection 2026-08-26: Walk in unit #2 -cooked pasta 49-50F, prepared last night and held in this unit overnight. Item not prepped or portioned today. See stop sale. **Admin Complaint**

  Intermediate