EAGLE GRILL

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable on cook line. Warning - From follow-up inspection 2025-11-24: Time Extended

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. Employee in kitchen handled visibly soiled dishes loading into dish washer failed to wash hands before removing clean and sanitized dishes and placing on storage rack. Discussed with operator employee washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In ready in cooler raw ground beef patties stored above raw fish discussed with operator who corrected storage of products. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. In kitchen spray bottle containing degreaser stored above clean and sanitized dishes on metal wire shelves. Discussed with over who removed spray bottle. Corrected On-Site

Intermediate - No soap provided at handwash sink. In all gender bathroom no soap provided discussed with operator who provided soap. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. In kitchen 3 compartment sink raw shrimp and raw fish thawing in standing water discussed with operator who turned on water for adequate flow. 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. Cooked onion soup (48F - Cooling) in walk in cooler Not prepped or portioned today. In unit over six hours. Food did not cool to 41F within 6 hours. In large plastic container covered.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee picked up glove off floor and threw it in garbage and began handling food at prep table without changing gloves and washing hands in between Spoke with manager on site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked onion soup (48F - Cooling) in walk in cooler Not prepped or portioned today. In unit over six hours. Food did not cool to 41F within 6 hours. In large plastic container covered.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on cutting board across from cook line Removed Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food...employee came from outside and then putting gloves on hand to prep food. Employee washed hands after discussion. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw sea food above ready to eat food gumbo at reach in cooler at kitchen. Manager properly stored food. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled...employee use cell phone without change gloves and washing hands . Employee washing hands after discussion. Corrected On-Site

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...garlic butter 66° on the prep counter at kitchen being held more than 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...garlic butter 66° on the prep counter at kitchen being held more than 4 hours , stop sale issue . Manager discarded food. Lemon butter 48°, cream 46°, white wine sauce 61° at cook line being held less than 4 hours . Manager removed to reach in freezer to cooling fast . Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored...stored windex spray bottle on the microwave with single serve artificial, condemns at expo line at kitchen. Manager removed windex. Corrected On-Site

Intermediate - Clams/mussels tag missing at walk in cooler. Advise operator not to serve to the customer. Operator discarded. Corrected On-Site

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied...mussels at reach in cooler. Operator putting back tag Corrected On-Site

Intermediate - Nonfood-grade spray bottle brush used in food for oil at kitchen, manager removed oil. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors...door left open

Basic - Ice scoop handle in contact with ice at bar , manager removed scoop . Corrected On-Site

Basic - In-use utensil knives for oyster , stored in sanitizer between uses at bar. Employee removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees by the prep sink at kitchen.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed on grill and prep stations. Operator removed, cleaned, sanitized and held dry. Corrective Action Taken

Basic - Equipment and/or utensils not cleaned at the frequency required. Observed Jaccard steak tenderizer in need of overnite soaking and daily washing.. operation had utensil cleaned and sanitized. Corrective Action Taken

Basic - Floor not cleaned when the least amount of food is exposed. Observed in walk-in cooler, buildup under shelf.

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 containers of panko bread crumbs, and sauces above batter station, not labeled and date marked.

Intermediate - Food-contact surface soiled with food debris. Observed food buildup on can opener blade. Operator sent to dish room to be cleaned and sanitized. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled all. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents in kitchen, soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed in kitchen over prep table. Operator removed. Corrective Action Taken

High Priority - Raw beef stored over ready-to-eat cold cuts. Operator removed beef. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed, 200ppm chlorine at cook line. Operator set up fresh solution at 75ppm. Corrected On-Site

Basic - Shrimp stored on floor in walk in freezer. Operator placed on shelf. Corrected On-Site

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 0ppm. Operator set up triple sink chlorine 75ppm.

High Priority - Raw ground beef over not properly separated from seafood in holding unit based upon minimum required cooking temperature, at cook line. Cook reversed. Corrected On-Site

Basic - Employee personal cell phone stored in or above a food preparation area, on cutting board at cook line. Cook removed. Corrected On-Site

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. Mahi 46°F-48°F, chicken 47°F, over night in small cooler in the middle at cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mahi 46°F-48°F, chicken 47°F, over night in small cooler in the middle at cook line. See stop sale

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish above cut lettuce. Operator place raw fish on lower shelf. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear door near bath room.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at hoods solid with grease and rear wall by fryer.

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. Observed butter at cook line no time marking. Operator labeled time as 11:00-3:00 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 in walkin refrigerator fish in ROP. Operator removed packaged . Repeat Violation