TWO FAT GUYS

Violations (8)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (51F - Cold Holding); beef (51F - Cold Holding); in cooler at cook line; cooked rice (48F - Cold Holding); cooked chicken (48F - Cold Holding); cooked beef and vegetables (51F - Cold Holding); ham (51F - Cold Holding); cheese (51F - Cold Holding) in walk-in cooler; as per operator foods not prepared or portend today; food out of temperature for approximately 2 hours; food moved in cooler at front counter. -

  High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (51F - Cold Holding); beef (51F - Cold Holding); in cooler at cook line; cooked rice (48F - Cold Holding); cooked chicken (48F - Cold Holding); cooked beef and vegetables (51F - Cold Holding); ham (51F - Cold Holding); cheese (51F - Cold Holding) in walk-in cooler; as per operator foods not prepared or portend today; food out of temperature for approximately 2 hours; food moved in cooler at front counter. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-08-14: Sliced ham 61 F Cold holding on the prep table at cook line; food out of temperature since 30 minutes ; food not prepared or portioned today; food moved to cooler; Ricotta cheese container 52 F Cold Holding in walk-in cooler ; as per operator food out of temperature since 12:00 pm; food not prepared or portioned today ; moved to different cooler: **Admin Complaint** **Corrective Action Taken**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked beef (116F - Hot Holding)in steam table at cook line; as per operator food out of temperature for approximately 2 hours; advised to reheat to 165 F -

  High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked beef (116F - Hot Holding)in steam table at cook line; as per operator food out of temperature for approximately 2 hours; advised to reheat to 165 F **Warning** - From follow-up inspection 2026-08-14: Cooked pork 125 Hot Holding in steam table at cook line; As per operator food out of temperature for approximately 30 minutes; advised to reheat to 175 F **Admin Complaint**

  High Priority

• 14-31-5Critical

  Nonfood-grade bags used in direct contact with ice in chest freezer at the back of the kitchen Advised to remove -

  High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with ice in chest freezer at the back of the kitchen Advised to remove **Warning** - From follow-up inspection 2026-08-14: Ice in black shopping bags in chest freezer Advised to remove **Admin Complaint**

  High Priority

• 08A-02-6Critical

  Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak over cooked chicken in chest freezer at cook line; raw chicken over steak in chest freezer ; not commercially packaged Stored properly -

  High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak over cooked chicken in chest freezer at cook line; raw chicken over steak in chest freezer ; not commercially packaged Stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-08-14: Raw bacon not commercially packaged over hot dogs in small chest freezer ; stored properly **Admin Complaint**

  High Priority

• 11-26-1

  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form and advised to print and sign -

  Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form and advised to print and sign **Warning** - From follow-up inspection 2026-08-14: Not signed **Admin Complaint**

  Intermediate

• 36-11-4

  Floors not maintained smooth and durable- big cracks in the kitchen by cook line -

  Basic - - From initial inspection : Basic - Floors not maintained smooth and durable- big cracks in the kitchen by cook line **Warning** - From follow-up inspection 2026-08-14: **Time Extended**

  Basic

• 53A-01-7

  Manager or person in charge lacking proof of food manager certification. -

  Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-08-14: **Admin Complaint**

  Intermediate

• 50-09-4

  Current Hotel and Restaurant license not displayed. -

  Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2026-08-14: **Time Extended**

  Basic