The Grill

Moldy/spoiled tomatoes on top of bulk sliced tomatoes in downstairs reach-in cooler (RIC) #1. Corrective action (CA): Food must be unadulterated and safe for consumption. Person in charge (PIC) discarded tomatoes.

Fries being held in fryer basket at a temperature below 135F. CA: All time/temperature control for safety (TCS) foods must be held at 135F or higher for hot holding. PIC discarded fries.

Prep top cooler has puddled standing water in the bottom; not in good repair.

Hand sink downstairs beside prep sink not supplied with paper towels. Corrective action (CA): Hand sinks must be supplied with drying provision at all times. Person in charge (PIC) supplied hand sink with paper towels.

Observed ham, tomatoes, and house made sauces held past 7 day period. CA: Time/temperature control for safety (TCS) foods must be date marked and discarded after 7 days, where prep or open date is day 1. PIC discarded out of date foods.

Observed expired buttermilk in walk-in cooler. PIC discarded milk.

No written notification declaring which major allergens are present in establishment.

Observed buckets used to store pickles and sauces stored upside down directly in contact with floor in downstairs dry storage.

Observed wet cloths stored on prep surface at ice cream bar. PIC placed wet cloth in sanitizer bucket.

Copy of inspection report blocked by sticker and other flyer on window. PIC displayed new inspection report in visible location.

Observed ice cream scoop handle in metal container of raw ground beef under make table touching food. PIC removed scoop from food.

Make table heavily leaking with layer of standing water in bottom; not in good repair.

Observed bacon in worktop cooler held at temperature above 41 F. CA: All time/temperature control for safety (TCS) food must be held at 41 F or below for cold holding. Bacon determined to be TCS, discarded.

Observed vegetables and bacon held in counter well by grill below 135 F. CA: All TCS must be held at 135 F or above for hot holding. Vegetables and bacon determined to be out of temperature for <2 hours-reheated to 165 F rapidly and put back in counter well for hot holding.

Observed multiple time/temperature control for safety (TCS) foods (hot dogs, grilled mushrooms, etc.) held above 41F (observed at 59F) in upstairs worktop cooler. Corrective action (CA): All TCS foods must be held at 41F or below when in cold holding. Person in charge (PIC) discarded all TCS foods in worktop cooler.

Observed multiple ready-to-eat (RTE) TCS foods held in upstairs make table cooler past 7-day discard date. Roasted turkey, tuna, and brisket prepared on 11/30/2024 and not discarded after 7 days. CA: RTE, TCS foods must be marked with a discard date of 7 days max, with preparation day being day 1, and must be thrown out or consumed by discard date. PIC discarded all RTE, TCS foods that were held for longer than 7 days.

Upstairs worktop cooler not operating at 41F or below. Service technician called during inspection and PIC was advised not to store any TCS items in until until it could be serviced.

Observed food employee wearing watch at grill.

Cove tile missing in dry storage/ chemical storage room leaving opening in wall.

Un-shielded light bulb is vent hood over stove/oven in downstairs kitchen.

Employee wearing watch while preparing food. Only plain wedding bands allowed on hands and wrists.

Gap at bottom of door in downstairs storage allowing for potential pest entry.

Observed sliced Canadian bacon with open/prep date of 05/12 and sliced roast beef with open/prep date of 05/17 stored on shelf in glass reach-in cooler (RIC) in downstairs kitchen. Corrective action (CA): Cold held time/temperature control for safety (TCS) foods that are ready-to-eat (RTE) must be labeled with date mark and used or discarded within 7 days. Items discarded.

Multiple hand sinks both upstairs and downstairs do not have handwash signage at hand sinks.

Cup used as scoop in bulk sugar at side server room by bar.

Observed clear bins stacked wet at clean dish shelf. Allow to fully air dry before stacking vertically.