CHILL RESTAURANT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lobster bisque 48f,made on 3/2/2026 missed cooling window, item discarded

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lobster bisque 48f,made on 3/2/2026 missed cooling window. Item discarded.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue liquid. Staff labeled. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice scoops. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Kitchen area. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Can opener blade Repeat Violation

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

Basic - Floor tiles missing and/or in disrepair. Cooks line. Standing water on floor on cooks line.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Dented cans of escargot on dry storage shelf with foods to be served to the public.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomato sauce 46F in ice on cook line. Employee moved to freezer for quick chill. Retemped tomato sauce 41F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained and soiled on deli reach in cooler on cook line, can opener soiled with food debris.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in bar area. Employee refilled paper towels. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Employee using time frames on butter on cook line no written plan emailed plan to operator and he printed and filled out during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of plastic and metal pans in dish area.

Basic - Floor soiled/has accumulation of debris. Floor in kitchen under cook line soiled.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife under slicer on prep table in front of kitchen. Employee removed knife to dish area. Ice scoop handle touching ice in bar area. Employee removed scoop. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line soiled with food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of oven and fryers soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled on prep area of kitchen.

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 sanitizer 0ppm. Employee changed sanitizer. Chlorine 50 ppm. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steak over raw shrimp in reach-in cooler on cook line. Employee separated properly Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Tuna on salad not identified on menu. Employee marked all menus. Corrected On-Site

Basic - Floor area(s) covered with standing water on cook line floor.

Basic - Floor tiles missing on cook line.

Basic - Raw fruits/vegetables not washed prior to preparation. Onions being prep in kitchen not washed prior to cutting. Inspector educated on proper washing Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. Dented cans of peeled tomatoes on dry storage shelf with foods to be served to the public.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrective Action Taken

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.heavy whipping cream opened 2-25 no date mark. Employee dated cream. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Artichoke dip made 2-25 no date mark. Employee dated dip. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle are on fountain soiled, panini press and slicer soiled with food debris.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in bar area. Employee refilled paper towels. Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans of peeled tomatoes on dry storage shelf with foods to be served to the public.

Basic - Floor area(s) covered with standing water. Standing water on floor in cook line area. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled wit( burnt on food debris. Repeat Violation

Basic - Stored food not covered. Squash made 2-25 stored in walk in cooler not covered.

High Priority - Container of medicine improperly stored. Employee vitamins in reach in cooler on prep line. Employee discarded. 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.9-18-2023 date marked Cole slaw.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Coleslaw dated 9-18-23

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (44F - Cold Holding) blue cheese crumbles (44F - Cold Holding); Cole slaw (49F - Cold Holding). Employee removed all foods to walk in cooler for quick chill. Retemped all foods 41F - 42F discarded Cole slaw. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Metal scratch pad in hand sink on dish line. Employee removed scratch pad.

Basic - Accumulation of debris inside warewashing machine. Interior soiled of dish machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handles soiled.

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks not secured. Employee secured.

Basic - Current Hotel and Restaurant license not displayed.2-1-2023 license displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of plastic pans on drying rack.

Basic - Floor area(s) covered with standing water. Standing water on the floor near walk in cooler.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine. Employee removed ice scoop. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line soiled with burnt on food debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in salad cooler on cook line.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on the floor in kitchen. Employee Removed bucket. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta 46f, Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions 112f, reheated to 167f, Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Artichoke dip 112f, sitting on speed rack next to cooks. Item moved to walk in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Scrub pads, bucket and squeegee in sink. Items removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Ice cube trays in walk in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken 48f, Butter 57f, items put back in reach in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Mens room. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wiping cloth sanitizing solution stored on the floor. 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. Milk in walk cooler no date mark. Employee dated milk. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris, slicer guard soiled with food debris. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like debris. Employee cleaned ice machine during inspection. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen and dish area not smooth and easily cleanable . Repeat Violation

Basic - Dead roaches on premises. 1 dead roach on floor near walk in cooler. Employee cleared dead cleaned and sanitized area. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over deli reach in cooler of food. Employee removed drink. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over margarine in walk in cooler. Raw beef over cooked roast on speed rack in walk in cooler. Items moved. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 47°f, put into reach in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bucket from floor lifted onto prep table. Table sanitized.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Some tiles in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf on line above reach in cooler. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Repeat Violation

Basic - Faucet/handle missing at plumbing fixture. Cold water handle missing at handsink in dish area. Operator ordered. Corrective Action Taken

Basic - Food stored on floor. Bucket used for soup on floor. Item picked up. Bags of ice in walk in freezer on floor.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Ice cubes used for bar drinks not covered in walk in freezer.