LUV'N OVEN ALE HOUSE

Basic - - From initial inspection : Basic - Ceiling tile shows damage or is in disrepair. 1 Ceiling tile in kitchen. Warning - From follow-up inspection 2026-05-20: Same- Time Extended

Basic - - From initial inspection : Basic - Water leaking from faucet. Triple sinks and employees handwashing sink in kitchen. Warning - From follow-up inspection 2026-05-20: Same- Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance of kitchen. - From follow-up inspection 2026-02-25:

Basic - - From initial inspection : Basic - 1 Ceiling tile missing in kitchen. - From follow-up inspection 2026-02-25:

Basic - - From initial inspection : Basic - Case of fries stored on floor in walk in cooler. - From follow-up inspection 2026-02-25:

Basic - - From initial inspection : Basic - Water leaking from faucets of Triple Sinks and employees handwashing sink in kitchen. - From follow-up inspection 2026-02-25:

Basic - - From initial inspection : Basic - Working containers of flour removed from original container not identified by common name. - From follow-up inspection 2026-02-25:

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In the kitchen, on the prep table, meatballs cooked and placed on prep table at 12:30 to cool (1st temp 86F at 2:15 - Cooling)(2nd temp 83F at 2:30). Operator advised to reheat to 165F and then cool properly by placing meatballs in separate containers and place in walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the kitchen's reach in cooler next to the entrance, sliced tomatoes (57F - Cold Holding); cut lettuce (57F - Cold Holding). As per operator not prepared or portioned today. Stored in the reach in cooler overnight. Operator advised to discard and discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the kitchen reach in cooler next to the entrance, sliced tomatoes (57F - Cold Holding); cut lettuce (57F - Cold Holding). As per operator not prepared or portioned today. Stored in the reach in cooler overnight. Operator advised to discard. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the kitchen at prep line pizza (97F - Hot Holding). As per operator out for approximately 30 minutes. Will email operator time as a public health form.

Basic - Floor area(s) covered with standing water near entrance of kitchen. Operator cleaned. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor in the walk in cooler.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching flour. Operator stored scoop properly. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler in the kitchen next to pizza prep area. Operator instructed staff to clean. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid license over the phone. Confirmation #246067707 Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.

Intermediate - Spray bottle containing toxic substance not labeled. Observed white spray bottle at coffee station.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine in kitchen

Basic - Carbon dioxide/helium tanks not adequately secured. Observed 3 tanks not secured stored right next to ice machine in kitchen.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in kitchen right above ice machine. Ceiling tile has hole with water dripping from it

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed cutting board stored under sink directly on the floor. Across from triple sink.

Basic - Food stored on floor. Observed in kitchen next to fryer - box of margarine stored directly on the floor.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at cook line

High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in low boy cooler across from cook line. See stop sale. Warning - From follow-up inspection 2025-01-14: High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in low boy cooler across from cook line. See stop sale.

Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in low boy cooler across from cook line. See stop sale. Warning - From follow-up inspection 2025-01-14: Still observed.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed.Admin Complaint Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed meat balls (42-47F - Cold Holding), cooked pasta (61F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for approximately 1.5 hours. Items placed in cooler to cool down. 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. Observed Chris S. Operator informed employee of his reporting responsibilities. Employee signed form. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to dispense blue cheese. PIC removed. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed mahi thawed in ROP packing.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep table in wait area. Employee removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and keys on prep table in kitchen. Employee removed.

Basic - Food stored on floor. Observed fries stored on floor in walk-in freezer. Employee removed and stored appropriately. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed low boy cooler gasket with an accumulation of black mold like debris.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table across from cook line. PIC removed and stored appropriately. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak over raw shrimp. Operator reversed. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pizza sauce date marked 7/31.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pizza sauce date marked 7/31. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #1: ham (60°F - Cold Holding) Observed in pizza make table flip top. Ham was stacked with parchment paper in between layers. Parchment paper blocks the airflow thus not allowing product to reach below 41°F. Chef removed parchment paper. #2: pasta (80°F - Cold Holding) Observed pasta next to steam table holding soups. Operator states less than 3 hours. Operator moved noodles to freezer for rapid cooling and will start holding noodles in an ice bath, explained how to properly hold product in an ice bath. Corrective Action Taken Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm) Operator dumped majority of solution and diluted by adding more water. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup on food prep table next to mini oven.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on soda machine grate.

Basic - In-use utensil in non-time/temperature control for safety flour not stored with handle above top of food within a closed container. Operator moved. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Operator moved off floor. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over raw broccoli in reach in freezer

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wiping cloth chlorine sanitizing solution at 200ppm. Operator changed to 50ppm Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk opened on April 19th per operator not date marked. Operator labeled milk. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles at soda fountain machine with mold like substance

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink located beside ice bin machine in kitchen area used as a dump sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed garlic butter made on April 18th not labeled. Operator labeled the product Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine located in kitchen area with mold like substance

Basic - Bowl or other container with no handle used to dispense food. Observed no handle scoop used to dispense flour and salt from containers in the kitchen area.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed Buildup of food debris/soil residue on equipment door handles of reach in coolers and gaskets throughout the kitchen area.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee beverage on top of ice machine not covered . Observed employee beverage Coca-Cola cola on top of ice bin machine.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath exterior back door in dish ware area.

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Observed ice scoop not stored in protected manner.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand washing sink located in the dish ware area.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in shelves rusted with food debris in reach in coolers in kitchen area.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service items not inverted throughout kitchen area.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth chlorine sanitizing solution stored on floor. Operator removed and stored correctly

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed lowboy cooler with torn gaskets. Warning - From follow-up inspection 2022-03-25: Still observed Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk-in cooler shelves heavily rusted. Repeat Violation Warning - From follow-up inspection 2022-03-25: Still observed Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored on ready rack above coleslaw. Operator removed steak and stored appropriately. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ribs (46°F - Cold Holding)(8 and 1/2 Racks)checked at 2:30, recheck at 340 at 41°F; shrimp cooked (48°F - Cooling)checked at 2:30, rechecked at 3:40 At 43°F; raw steak (45°F - Cold Holding)checked at 2:30, rechecked at 3:40 at 40°F. Items stored by door of cooler. Per operator cooler was temped at 40°F at 1 pm. Operator stated truck arrived and provided product and truck driver left unit open for 30 -40 minutes. Operator kept cooler closed and added ice to cool items down. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed small soufflé cups used to scoop diced tomatoes and pasta. Operator removed cups. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup on pizza make table. Employee removed and stored below prep table counter on lower shelves away from food to the public. Corrected On-Site

Basic - Food stored on floor. Observed food stored on floor in walk-in freezer. Operator removed and stored appropriately on shelves. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on fryer standing cooler door handle. Operator removed and stored appropriately. Corrected On-Site Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed pizza reach in cooler shelves with rust pitting shelves. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed Togo tins on cook line make table. Operator inverted and stored appropriately. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on counter on cook line. Operator removed and discarded. Corrected On-Site