Rally Point Grille

Observed meatloaf and queso not cooled to 70°F within two hours of reaching 135°F due to poor cooling methods. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

COS by discarding.

Observed two gallons of milk that expired 9/15/25 stored in walk-in. Milk and other prepackaged time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS by discarding.

Observed one employee cracking raw unpasteurized shell eggs with gloved hands and failing to change gloves prior to switching tasks. Also observed another employee grab raw beef patty to place on grill and failing to change gloves prior to switching tasks. Employees went on to contaminate various surfaces, ready-to-eat foods such as bread, and customer plates. COS by instructing employees to remove gloves, wash hands, discard contaminated food, and not using contaminated plates.

NOTE: Health Authority recommends using tongs for raw beef and chicken to help eliminate the need for glove changing; this is a practical method that should not impede on workflow. FYI this is not a requirement but more so a suggestion to mitigate risk to public as well as health score. However, gloves still must be changed after cracking eggs.

Observed raw unpasteurized shell eggs left sitting at room temperature and temping 58°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below when being cold held. COS by discarding.

NOTE: Health Authority recommends using the 4 hour time as a public health control procedure for eggs if wanting to leave outside of temperature control. Required parameters were discussed with kitchen manager and director of operation.

Observed queso being hot held at less than 135°F on grill as a result of improper placement. Queso was propped up on some type of metal structure preventing direct contact between pan and grill. COS by placing directly on grill.

Observed chili, Brunswick stew, and mashed potatoes prepared yesterday not cooled to 41°F within 6 hours of reaching 135°F. Temperature of chili and Brunswick stew were 51°F and temperature of mashed potatoes was 46°F.

Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

COS by discarding. Kitchen staff must monitor temperature of foods as they cool. Maintaining a temperature log may be helpful. Health Authority provided cooling log during last inspection on 1/14/25.

Observed blue cheese and ranch cups being improperly cold held on ineffective ice bath in expo area. Ice was not in direct contact with cups. Temperature of both items were 64°F. TCS foods must be cold held at 41°F or below. COS by moving to freezer to rapidly cool. Must place a sufficient amount of ice directly on top of sauce cups moving forward.

Observed corn on the cob being improperly cold held on ice in on cook line. Pan holding corn was sitting on top of ice as opposed to being surrounded by ice on all sides. COS by moving to freezer to rapidly cool. Health Authority showed kitchen manager how to properly make an effective ice bath (~70-80% ice and 20-30% water; ice water must come up to highest level of food in container to properly maintain temp at 41°F or below.

Observed TCS nuclear sauce (contains cooked peppers), chipotle ranch (contains sour cream), and smoke sauce (contains ranch which has sour cream) in prep top unit across from grill being cold held above 41°F. Sauces were stored in tall bottles and place in a hotel pan in prep top. Bottles were not properly stored in unit to maintain temp at 41°F or below. COS by moving to reach-in part of unit.

Observed TCS foods in reach-in cooler across from grill being cold held above 41°F due to left door not properly closing and being left ajar. [SEE TEMPERTURE OBSRVATIONS]. TCS foods moved to a different unit OR employees being conscious to physically close door after use. Door must be fixed within 72 hours.

Observed sauteed onions prepared yesterday not cooled to 41F within 6 hours. Temperature of onions were 67F. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

COS by discarding. Kitchen staff must monitor temperature of foods as they cool. Maintaining a temperature log may be helpful. Health Authority will provide one to PIC.

Observed water/tea pitchers and ice bins at bar and kitchen left uncovered while not in active use. These items must be kept covered while not in use to prevent any potential overhead contamination. COS by closing ice bins. Drink pitchers must be covered in plastic wrap or new pitchers with covers must be ordered.

Observed dish machine at bar not dispensing chlorine. Bottle was nearly empty and hose was not in direct contact with liquid chlorine. Bar manager brought out new container of chlorine however, chlorine still did not dispense even after priming. COS by discontinuing use of bar dish machine. All glassware at bar was taken back to main kitchen to wash in dish machine. Must call Ecolab to come service. A longer tube for chlorine may be required.

Observed several preportioned cups of mac and cheese prepped 1/5/25 and one container of preportioned mashed potatoes prepped 1/7/25 stored past 7 days. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days. P

COS by discarding.

Observed glassware at bar stored as clean but visibly dirty on the inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by rewashing glassware in main kitchen. Bar staff must inspect dishes when they come out of dish machine to ensure they are properly cleaned.

Observed mold build-up on posterior part of kick plate and along ice chute. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.

Observed sausage in grill cooler not date marked. Also observed an improper date marking system being used. Half of the food was dated with the prep date while others were dated with the discard date. This process must be discontinued as this makes tracking expired food impossible. See Rule below:

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include:

(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or

(iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request.

NOTE: day of prep is ideal as it provides the easiest date tracking system. Also, the day of prep is considered DAY ONE. Many of the items onsite were dated incorrectly.

Observed employees preparing food without wearing hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS by putting on hair restraint.

Observed ice cream scoop stored in room temperature water. If in-use utensils are going to be stored in water, water must be at least 135F. Ice scoop may be stored in clean, dry cup and washed at least every 4 hours. COS by removing scoop from water.

Observed a container full of spoons stored upright and exposed to contamination. Knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. COS by inverting.

Reach-in cooler door across grill is not properly closing and is leading to temperature abuse. Must fix door ASAP.

Observed chicken wings at 48 degrees in prep top cooler. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS by moving top portion of wings to cooler.

Observed chicken wings cooling in WIC, which were at 60 degrees Fahrenheit 5 hours into the cooling process. Staff were using improper cooling methods (large plastic containers covered by walk-in cooler door) and the wings would not have reached 41 degrees within the 6 hours. COS by taking wings to ice bath.

Observed running water temperatures of 60-70 degrees Fahrenheit at the hand sink in the server station. Running water needs to be at least 100 degrees Fahrenheit for adequate handwashing.

Observed broken / missing tiles in the back left corner of the kitchen. Tiles need to be repaired / replaced.

Observed dim lighting in the walk-in cooler. Lights need to be replaced or repaired to meet the minimal light intensity, as defined in the code.