THE HUB BAJA GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Observed raw fish stored over cooked vegetables in pull out drawers on cook line. Cook rearranged food items to prevent cross contamination. 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. Observed 12 qt. queso in walk in cooler dated 2/17/26. See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 12 qt. queso in walk in cooler dated 2/17/26.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Dishwasher cleaned. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.Observed small white cutting board used on top of reach in cooler board in use with marks.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic drink cups wet nesting and stacked at wait station on hub side. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Observed cracked lid on large lexan containing cut chicken in walk in cooler.

Basic - Plumbing system in disrepair. Observed hot water faucet on hand sink not working at end on outside of bar on hub side. Hot water was off, turned on during inspection. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed worn area of sealed floor peeled away in center of walk in cooler.

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed multiple tags not dated in November. Also observed multiple tags on same bin of mussells in reach in cooler . Repeat Violation - From follow-up inspection 2025-12-03: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer - From follow-up inspection 2025-12-03: Time Extended

High Priority - Displayed food not properly protected from contamination. Observed condensation dripping into open ice bin at end of Hub bar.

Intermediate - Clam/mussel/oyster tags not marked with last date served.Observed some tags in May not dated. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. . Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed 2 soda gun nozzles at Cottage bar soiled. Manager replaced nozzles. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food.Observed stainless bowl without handle in bulk flour bin. Manager removed. Corrected On-Site

Basic - Food stored on floor.Observed egg cases on floor in walk in cooler .

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed hamburgers stored over cooked broccoli in reach in cooler on Hub side. Employee rearranged food items to prevent cross contamination. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some shellfish tags not dated with last day served in February.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed buildup of debris in Cottage bar soda nozzle. Bartender corrected by cleaning. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed items in hand wash sink by rear ice machine. Observed plastic tubs in hand wash sink by Cottage dish machine. Employee removed items. 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. Did not observe written plan for sushi rice. Emailed over to management. Corrective Action Taken Repeat Violation

Basic - Bowl or other container with no handle used to dispense food.Observed no handle stainless bowls in bulk flour container.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic food tubs on storage shelf wet nesting.

Basic - Single-service articles improperly stored.Ibserved to go containers not inverted on Hub line and Cottage expo area. All were inverted by staff. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer in hand washing sink near soda station at Cottage.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink next to ice machine in back of cottage.Manager added 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. Observed sushi rice at 90F without time mark or plan. Educated Chef on plan and emailed guide and time plan. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Observed clothing, and backpacks next to clean equipment storage.

Basic - Food stored on floor.Observed pork on floor in walk in freezer and eggs on floor in walk in cooler. Both removed during inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.Observed on cottage side tongs on oven door handle. Cook removed. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed flour scoop handle in bulk bin touching flour.

Basic - Old labels stuck to food containers after cleaning.As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in walk in cooler pitted.

Portable fire extinguisher missing from its designated location. For reporting purposes only. Observed fire extinguisher on floor outside walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Observed 2 hotel pans of hamburgers stored over butter chips in walkin cooler . As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Observed can opener blade and bottom of slicer blade soiled.

Basic - Cutting board has cut marks and is no longer cleanable.Observed reachin cooler on Cottage cook line top cutting board with marks and stained. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Observed employee coats and backpacks in clean equipment storage area.

Basic - Equipment and utensils not properly air-dried - wet nesting.Observed plastic food containers wet nesting on storage rack. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Food stored on floor.Observed pork and fries on floor in walkin freezer.As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.Observed on oven handle Cottage line. Chef removed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.Plastic containers storage area.

Basic - Uncovered food stored near sink exposed to splash.Observed egg wash stored in front of hand wash sink not protected. Chef rearranged food items to prevent cross contamination. Corrected On-Site

Basic - Waste line missing at soda gun holster.Observed 3 soda guns at Cottage bar without waste lines. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Observed no breaker at hose connected at cottage side dishwasher area. - From follow-up inspection 2023-11-01: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.Observed on cook line on Cottage side and in preparation area. - From follow-up inspection 2023-11-01: Time Extended

Basic - - From initial inspection : Basic - Outdoor ice machine with no overhead protection.Observed first ice machine not protected with overhead protection. - From follow-up inspection 2023-11-01: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Observed blocked Hand wash sink at end of cooks line with table obstruction, Chef corrected by removing. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at bar, corrected by manager. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 sanitizer bottles unlabeled. One by Cottage patio, and one at front bar. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic cups at front bar service area wet nesting.

Basic - Ice scoop handle in contact with ice. Observed at front bar. Bartender corrected by removing. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed Hand wash sink at bar, by Dishwashing Machine, and by ice machine without sign. Manager corrected by adding signs. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed in lo-boy Reachin Cooler unit #26 standing water on bottom. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

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. Observed no vomit cleaning plan. Emailed manager plan. 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 no employee health reporting agreements. Emailed manager English and Spanish Agreements. Corrective Action Taken

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed 3 unlabeled chemical spray bottles. 1, at front wait station, 1, at Dishwashing Machine area in middle, and 1, by back ice machine Hand wash sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed cut marks on multiple cutting boards in both kitchens. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook on Baja cook line without hair restraint. Employee corrected by wearing hat after education. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed missing filter at cottage cook line west side. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in ice at Baja bar. Bartender corrected by removing. Corrected On-Site

Basic - Plumbing system in disrepair. Observed Hand wash sink on cottage cook line shut off. Chef said being repaired, due to leak.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in Reachin Cooler units 26 and 25. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on floor at Baja kitchen. Educated cook who corrected by removing. 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. Observed Dishwashing Machine at far end of bar with 0ppm Chlorine. Manager called for service. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled can opener blade in preparation area.

Intermediate - No soap provided at handwash sink. Observed no soap at Hand wash sink at end of Baja cook line.

Intermediate - Spray bottle containing toxic substance not labeled. Observed chlorine in spray bottle at Dishwashing Machine towards Cottage not labeled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black substance in center ice machine in back of buildings.As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Building components, attachments or fixtures in poor repair. Observed kitchen fan in preparation area mounted above Reachin Cooler 25 with dust buildup.

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved white cutting boards, one on Baja cook line, and one in preparation area.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed missing hood filter at left end of hood system. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet rags under cutting board in preparation area. Educated Manager on correct procedures.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in Reachin Cooler 25 in preparation area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. 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. Observed Dishwashing Machine in center of both restaurants at 25 ppm. Corrected on-site during inspection to 50 ppm. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 3 lbs. of Shrimp packages in Reachin Cooler at end of Baja cook line from night before at 66F .Cook discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Shrimp packages in Reachin Cooler at end of Baja kitchen at 66F. Cook stated that was there from night before and discarded.

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

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle next to ice machine above Hand wash sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black substance in 2 of the 3 ice machines. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed employee drink in Reachin Cooler 25 not segregated from other food. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Equipment in poor repair. Observed Reachin Cooler at end of Baja cook line not working with product on ice.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed missing hood filter on cottage cook line.

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoops on 2 of 3 machines with scoop stored on a soiled surface. Manager corrected by removing. 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. Observed scoop handle in flour container in cottage kitchen.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of Reachin Cooler 25 and 26. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwashing Machine in Baja kitchen at 0 ppm chlorine. Manager called for service and will use central Dishwashing Machine until serviced. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over soufflé cups of salsa in Walkin Cooler . Chef removed eggs to correct storage shelf. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 unlabeled bottles of chemical by Dishwashing Machine . Employee corrected by labeling. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed center ice machine with black substance inside bin, and debris under lid on ice machine to the right. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinks in Walkin Cooler next to consumer food not segregated. Manager corrected by removing. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed grease buildup on hood filters in Baja cook line.

Basic - Unclean building components, attachments or fixtures. Observed dust buildup on Walkin cooler fan covers.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall and shelves soiled with food debris above Reachin Cooler /Bain Marie in nacho station across from cooks line.

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. Observed Dishwashing Machine in Baja at 0 ppm chlorine. Manager corrected to 100 ppm, service on-site to double check. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed Mussels and all tags without a date. Educated staff on proper protocol. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed 2 soda nozzles at Cottage bar with debris. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Caesar dressing and Poke bowl not identified. Manager added to consumer advisory until new menu is made. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed operator advisory, and she posted. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 spray bottles in Baja Dishwashing Machine area, and 1 by ice machine in back of cottage. Employee corrected the 2 by the Dishwashing Machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

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

Basic - Accumulation of debris inside warewashing machine. Observed debris inside top of Dishwashing Machine in Baja.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed 3 co2 tanks unsecured.

Basic - Ceiling tile missing. Observed 1 missing tile at end of cooks line in center kitchen by Walkin Cooler .

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved boards, 1 on Reachin Cooler in Baja, and 1 on Reachin Cooler in cottage kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic drink cups at Cottage wet nesting by service area.

Basic - Equipment in poor repair. Observed torn gasket on Reachin Cooler under microwave in front of Baja line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Food stored on floor. Observed bag of onions on floor in center kitchen. Employee corrected by removing. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed 2 convection ovens in center kitchen with grease and carbon buildup.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Observed grease buildup on hood filters. in Baja Kitchen.As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed Reachin Cooler in center kitchen near Dishwashing Machine with pitted shelves.

Basic - Standing water in bottom of reach-in-cooler. Observed water on bottom of Reachin Cooler at Baja on cooks line at south end.

Basic - Unclean building components, attachments or fixtures. Observed Walkin Cooler fan covers with buildup of dust. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. 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. Observed bar dishwashing machine at 0 ppm, and kitchen Dishwashing machine at 25 ppm. Service technician on site working on bar Dishwashing machine then will go to kitchen Dishwashing machine . Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Marinara on front counter at 49°F. Garlic/Herb butter at panini machine at 70° Employee added ice to bin for marinara and placed butter in cooler. Educated Chef on time as public health control and emailed paperwork to manager. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed one soda nozzle with debris on service side of bar. Bartender corrected by immediately cleaning. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at end of cooks line no soap. Employee corrected by immediately adding soap. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed by Dishwashing machine a spray bottle of bleach and a plastic squeeze bottle of soap without labels. Employee corrected by labeling. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.manager corrected by printing and displaying new license. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board at bar with cut marks. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Repeat Violation

Basic - Equipment in poor repair. Observed torn gaskets on Reach in cooler towards south side of cooks line.

Basic - Ice scoop handle in contact with ice. Observed handle in ice bin at bar. Employee corrected by removing the scoop to be cleaned. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign in men's bathroom. Emailed manager a hand wash sign. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup of grease on hood filters.

Basic - Unclean building components, attachments or fixtures. Observed dust on Walkin cooler fan covers.

Basic - Waste line missing at soda gun holster. Observed all soda guns at bar without waste line.