HASH HOUSE A GO GO

Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. Menu advertising "Amish" bread invoice shows brioche bread, no identification on plastic bag of bread Admin Complaint - From follow-up inspection 2026-02-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Misrepresentation of a fruit or fruit juice. Menu shows freshly squeezed orange juice , location serving commercial processed juice. observed commercially processed store bought orange juice more than 12 hours. Admin Complaint - From follow-up inspection 2026-02-11: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole underneath hand sink in prep area - From follow-up inspection 2026-02-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting board on chicken breading station Repeat Violation - From follow-up inspection 2025-08-15: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen Warning - From follow-up inspection 2025-03-07: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Clear containers, stainless steel containers, beverage, and lids throughout kitchen. Beverage glasses in beverage area. Repeat Violation Warning - From follow-up inspection 2025-03-07: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, two utensil container at 75F. Warning - From follow-up inspection 2025-03-07: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Short and longer white cutting board in the kitchen.

Intermediate - Spray bottle containing toxic substance not labeled. Bottle at front counter by greeter stand. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Next to managers office.

Basic - Bowl or other container with no handle used to dispense food. In flour container in dry storage Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. By back door.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Dead roaches on premises. -one in light shield ware washing area

Basic - Equipment and utensils not properly air-dried - wet nesting. -Clear containers on dish drying rack Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in coolers by the bar and in the kitchen

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen area and prep line.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored next to frying pans by cooks line Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Fruits in the bar not covered. - From follow-up inspection 2024-01-31: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1.Fryer in kitchen interior soiled. 2.Can opener 3. Scoop handle in flour in dry storage room. 4. Cutting boards by dish room area 5.Soda nozzle at the bar soiled. 6.Ice machine by servers side station 7. Plastic bar fluted glassware - From follow-up inspection 2024-01-31: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in prep room. Unlabeled spray bottle at entrance to the bar - From follow-up inspection 2024-01-31: Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter has expired date 3-2022 - From follow-up inspection 2024-01-31: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dry storage room ceiling tiles in need of repair. - From follow-up inspection 2024-01-31: Time Extended

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. Salmon - From follow-up inspection 2024-01-31: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White cutting board in kitchen. - From follow-up inspection 2024-01-31: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Juice glasses at server station in kitchen and at the bar - From follow-up inspection 2024-01-31: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall in dry storage room. - From follow-up inspection 2024-01-31: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in Walk in Freezer - From follow-up inspection 2024-01-31: Time Extended

Basic - - From initial inspection : Basic - Light not functioning in kitchen on cooks line above range stoves. - From follow-up inspection 2024-01-31: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of storage shelving in kitchen rusty. - From follow-up inspection 2024-01-31: Time Extended

Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in bar - From follow-up inspection 2024-01-31: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2024-01-31: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Handwashing sink in prep room leaking water. - From follow-up inspection 2024-01-31: Time Extended

Basic - - From initial inspection : Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to clean equipment at servers side station. - From follow-up inspection 2024-01-31: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons stored over ready to eat Pasteurized eggs in walk in cooler. - From follow-up inspection 2024-01-31: Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. First test on machine 155F 2nd test- 159F Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee tied shoes, and immediately returned to getting clean pans from storage shelf. Corrective Action Taken

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. Batters on line, operator was able to determine time

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In unit less than 1 hour per operator. sausage link (115-120F Re check- 186F Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In room that walk in cooler has been removed from

Basic - Cutting board has cut marks and is no longer cleanable. Multiple across cook line and dish area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cutting board while cutting produce Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in plastic bag in reach in cooler on cookline over raw chicken. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of mixer Corrected On-Site

Basic - Floor area(s) covered with standing water. In prep area behind oven

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Top section of tea machine

Basic - Objectionable odors in walk in cooler for bar. Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. 4 large tires in area where walk in gas need removed and liquor and syrups are being stored.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Removal of front walk in cooler, leaving walls exposed with insulation. Liquor stored in room

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine does not reach proper temperature for sanitizing. 155F Instructed operator to use three compartment sink for sanitizing step. Repeat Violation Admin Complaint

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. Dish washer cleared dish pit of food debris and then put away clean dish, no hand wash. Operator instructed employee on proper hand washing. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink in designated employee bathroom. 79F Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. All white cutting board on make tables on cook line. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean shelf in dish area. Repeat Violation

Basic - Floor area(s) covered with standing water. In walk in cooler under fan.

Basic - Hole in or other damage to wall. Wall at mop sink has multiple small holes and cracked tiles

Basic - In-use wet wiping cloth/towel used under cutting board. Cutting board at waffle station. Corrected On-Site

Basic - Objectionable odors in Walk in cooler. Beer cooler.

Basic - Water leaking from pipe and/or faucet/handle. Hand sink in prep area near beer cooler.

Intermediate - Handwash sink not accessible for employee use at all times Pancake batter container on Hand sink at waffle station. Corrected On-Site

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. 137.7F Calling the vendor. Corrective Action Taken

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine in kitchen 1-20 Ice machine in side server station 10-20 Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee bathroom 79F

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in the kitchen and employee bathroom

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean item shelf in dish area. Corrected On-Site

Basic - Equipment in poor repair. Handle to white reach in freezer broken outside of walk in cooler.

Basic - Light not functioning outside of liquor walk in cooler

Basic - Single-service articles not stored inverted or protected from contamination. Black soufflé cups in side server station in dining room. Corrected On-Site

Basic - White Cutting board has cut marks and is no longer cleanable on sandwich top,cooler across from flat top grill on cooks line and the two bar white half cutting boards. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Sugar across from beverage station in kitchen Corrected On-Site Repeat Violation

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters for ice machine in server side station in dining room expired 10/21

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

Basic - Floor area(s) covered with standing water in the walk in beer cooler. Corrected On-Site

Basic - In-use tongs stored on rolling cart handle between uses in the kitchen. Corrected On-Site

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust in the kitchen.

Basic - White Cutting board has cut marks and is no longer cleanable across from the oven at the table top reach in cooler on the cooks line.

Basic - Working containers of food removed from original container not identified by common name. 1)Salt in round cambro in middle kitchen not labeled. 2)Sugar in the wait station not labeled 3) sugar in server side station in dining room. Corrected On-Site Repeat Violation

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. 0 ppm chlorine at the bar. Operator called Ecolab to come out.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico de gallo in table top cooler #9 53°F. Chef stated less than four hours and placed in walk in cooler to rapidly cool then was 39°F 25 minutes later.. Corrective Action Taken

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. Less than four hours and chef added times for the cantaloupe and butter on the expo line. Chef changed his time plan to be specific times Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at the mop sink. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1)Dicer soiled in the prep room with walk in #3c 2) white cutting boards throughout the kitchen soiled.

Intermediate - No soap provided at handwash sink by walk in cooler #2 Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink by walk in cooler#2. Chef turned on and water 109°F. Corrected On-Site

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in the kitchen. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Whisk and drink strainer at the bar not inverted. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in the prep kitchen. Chef discarded Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public in the middle prep kitchen. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface on the cooks line cooler #11.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm on the cooks line chef had cook remake and then was 400pm Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar ingredient bin by walk in #1.. chef labeled. Corrected On-Site