Little Bad Wolf

2026-08-05: Canvass

Pass w/ Conditions

• Critical: CHI-22 — PROPER COLD HOLDING TEMPERATURES - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-SHRIMPS 50.1F, CHICKEN 60F, ASSORTED FISH 48.8F, PASTA 59, EGGS 75.2F, PORK 46.3F, LETTUCE 53F, FISH BATTER 53F, CHEESE 49.2F/46.6F DUCK 46.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 70 LBS OF PRODUCTS WORTH $403.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
• Critical: CHI-33 — PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF SERVICE COOLERS AT THE PREP AREA TO BE IMPROPER AT 55.4F AND 66.4F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
• Not Critical: CHI-47 — FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED LOOSE AND MISSING KNOTS ON LID OF SERVICE PREP COOLERS AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
• Not Critical: CHI-49 — NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: NOTED A SLIMY AND GREY SUBSTANCE INSIDE THE SODA GUN DISPENSER AT THE BAR. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
• Not Critical: CHI-56 — ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.