FIREBIRDS WOOD FIRED GRILL

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0 ppm. Operator primed machine 50ppm Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark for multiple butters held out. One time for four types of butter. Operator time marked all items. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operant printed out. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line, no paper towels at handwashing sink. Operator supplied paper towels Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed line cook had no knowledge of proper cooking temperature of chicken when asked. Warning - From follow-up inspection 2025-09-26: Observed same Time Extended

High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. Triple Sink (800-sink and surface). Operator discontinue using the chemical, made new solution, chlorine sanitizer

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee working in dishwasher area is not checking the proper amount of sanitizer.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees, one wearing a bracelet and the other one a watch, after manager instructed, employee removed. Corrected On-Site

Basic - Ice scoop handle in contact with ice. In rear kitchen, large ice machine. Employee removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Steam table, serving scoops on water te(79F) employee removed. Corrected On-Site

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer Bucket (800- sink and surface), employee made new solution, chlo50 ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over gallons of milk inside walk in cooler. Operator moved raw shell eggs to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo drawer cooler under flip top in cook line ; sliced ham (47F - Cold Holding); sliced Turkey (46F - Cold Holding) held in unit less than 4 hours ago. Operator moved to walk in cooler to quick chill. Foods not prepared or portioned today Corrective Action Taken

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook unable to answer cooking temperature for fully cooked chicken. Educate operator on proper cooking temperatures.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed flier , operator printed and posted during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle in bar. Operator cleaned and sanitized during inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron on top cutting board in cook line. Operator removed apron and moved cutting board to be to washed , rinsed and sanitized. Corrective Action Taken Repeat Violation

Basic - Stored food not covered. Ice cream not covered in low boy beverage air freezer in kitchen. Operator covered Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at walk in cooler pork shank (44F - Cooling since 6/3/24) as per manager food not portioned or prepared today. Manager discarded. See stop sale.

High Priority - Dented/rusted cans present. Observed 4 cans of tomato sauce dented near the top seal. Manager removed for returning purposes. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed on cookline - Employee grabbed personal phone without gloves. Put gloves on without washing hands before returning to the grill. Instructed employee to wash hands before replacing gloves.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed at cookline employee didn't change gloves as needed, grabbed trash can then proceeded to grab clean plates for immediate service using same gloves. Instructed employee to wash hands and replace gloves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Flip top left of grill ; jack cheese (57F - Cold Holding). Food held more than 4 hours. Manager discarded. See stop sale

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary test strips on site.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.observed at cookline handwashing station.

Basic - Cutting board has cut marks and is no longer cleanable. 2 cutting boards, one by salad station and other in front of expo line. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at rear storage rack next to slicer - personal phone charging on top of pepper container. Manager removed and stored properly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed by grill 2 spray bottles not labeled. One contained water the other contained oil. Manager instructed employee to label property. Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Pantry station-two large cutting boards. Warning - From follow-up inspection 2024-04-25: Observed same Time Extended

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Three attempts dish machine not reaching 160F on color changing label. Manager called immediately for Ecolab service. Corrective Action Taken

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. Bulletin provided for new hires without food handler training. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Bulk container flour against back wall missing label. Manager added new label. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer cases of raw shrimp above cases of french fries. Employee inverted items to properly separate. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On cook line by steam well compound butter (81F - Cold Holding); cajun butter (80F - Cold Holding). Per manager items out of cooler 3 hrs. Butters removed from line and replaced w/ new cold butter. Recommended placing on Time As Public Health Control. Form provided as explained. 2) at main cook line center unit whipped butter (54F - Cold Holding); sliced tomatoes (56F - Cold Holding); sour cream (55F - Cold Holding); shredded lettuce (55F - Cold Holding). Unit directly under heat lamps and top removed from unit for service. Per manager all items in unit since 11:00am. Items voluntarily discarded and replaced w/ new cold. Top placed back on unit. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Gatorade bottle in salad station cooler. Employee placed in dedicated container marked for employee items. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Cook line, employee removed garbage can Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line

Basic - Cutting board has cut marks and is no longer cleanable. Sautéed station, expo station

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee by the cook line, removed bracelet Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Employee cleaned Corrected On-Site

Basic - Soiled dry wiping cloth in use. Prep table by salad station, employee removed and provided clean cloth Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Employee removed, cleaned and stored properly Corrected On-Site Repeat Violation

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. New sanitizer from Ecolab, operator provided test kit, new solution made, sink and surface cleaner sanitizer, 452 ppm Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Bellow dish machine and triple sink

Basic - Food stored on floor. Several boxes on walk in freezer, employee placed on shelves Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Employee removed to be clean and sanitize Corrected On-Site