The Grill 11

No Chlorine sanitizer in the dishwasher. CA: Ensure dishwasher has proper chlorine concentration between 50ppm to 200 ppm. Person in charge was informed and instructed to use the 3-compartment sink to wash and rinse by 01/31/2026 and ensure to follow manufactures direction regarding chemicals.

Observed food employees without a beard net as required. Ensure that food employees /handlers wear a proper hair restraint. Hairnet, cap, visor, and bear net are allowed. A bear net is required when the bear is 1/2 inch or more.

No Chlorine sanitizer in the dishwasher. CA: Ensure dishwasher has proper chlorine concentration between 50ppm to 200 ppm. Person in charge was informed and instructed to get the dishwasher serviced and email the report to the health authority by 7/25/2025. The 3-compartment sink will be used to wash/rinse/and sanitize the dishes.

Observed that the bulk of the sugar at the drink station was not labeled. Ensure the bulk of the food is labeled if removed from the original container.

Observed dented cans-green beans, and mushrooms on the shelf in the dry storage area. Ensure dented cans are segregated from any food equipment, utensil, linen single-service items.

Observed a food handler without proper hair restraint as required. COS: A Hairnet was used as a hair restraint during the inspection. Bear net if bear is 1/2 inches or more.

No sanitizer in the sanitizer bucket as required.

Observed raw beef, shrimp, and chicken stored in the vegetable sink. Vegetable and fruit sinks cannot be used to store or thaw any raw meat foods.

Observed several food items- fish, seasoned fish, shrimp, and cocktail sauce not held at 41°F or below. corrective action (CA): all-time/temperature for safety shall be held at 41°F or below for cold holding. person in charge was informed TCS foods shall be maintained at 41°F or below. in the prep cooler and make sure they are fully cooled before so the units can maintain them to the right temperature. Corrected on-site all concerned food was discarded.

Observed Mashed potato not properly cooled. Mashed potatoes were prepared at 11:20 am and did not reach 70°F within the first two hours. At 12:40 pm they were 133°F mainly because they were cooled at room temperature on the prep table. at 1:14 pm the temperature was 108°F which was above 70°F. CA: The person in charge was informed to ensure food is properly cooled in the reach-in cooler and explained the cooling process. 70°F for the first two hours and 70°F-41°F within 4 hours a total of 6 hours.

Observed several food items not date marked in the reach on cooler and prep cooler at the main kitchen. Food items: greens beans, corn, chicken noodle soup, and milk. All ready-to-eat foods shall be date marked with the prep date and discarded time, and the open date for items such as milk. COS: chicken noodle soup, and cocktail sauce, were discarded, and other foods were date-marked since they were prep on the day of the inspection.

Observed bottle of milk stored in the back reach in cooler. chicken noddle soup store in reach in cooler at main kitchen. CA: ensure expired foods are discarded and foods shall be discarded after 7 days. Milk expiration date was 12/27/2024.COS: all concerned foods were discarded

Prep cooler for raw food has an ambient temperature of 46°F and cannot hold foods at 41°F or below. The prep cooler is not in good repair and must be serviced. Please contact the health authority when serviced for an equipment follow-up.

Observed food debris and grease on several equipment fryers, chef drawer, griddle part to hold pressers and the burger press. Ensure all equipment and utensils are free from accumulation of food debris and grease.

Observed boxes of food stored on the floor of the walk-in freezer. Food shall be 6 inches off the floor.

Observed red cup, clear buckets stacking wet- allow to fully air dry before stacking them vertically.

Observed single-service boxes of cups stored on the floor at dry storage. single service items shall be 6 inches off the floor. Corrected on-site (COS): boxes were removed from the floor.

Observed the chlorine concentration in the dishwasher was too low. Corrective action (CA): The chlorine concentration in dishwasher shall be a minimum of 25-49 mg/l. The dishwasher shall not be used until it is serviced. Person in charge was instructed to use the 3-compartment sink.

Food employees observed with watch on wrist. No more than plain wedding band on hands and wrists.