LATITUDE BAR & CHILL

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Corned beef, per manager, prepared on 3-12-26, frozen on the 6th day 3-17-26, removed from freezer on 3-30-26, not used or discarded before 3-31-26. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté: Swiss cheese 45F, per manager cheese in location less than 1 hour. Placed in colder unit during inspection. New temp taken: 41F. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding on grill top: chicken 129F, per manager less than 1 hour, placed on hotter grill area and reheated during inspection, new temp 160F, Corrective Action Taken Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Corned beef held under refrigeration, frozen, and thawed not properly marked. See stop sale. Turkey date marked as 3-20-26. Per manager turkey was prepared 3-30-26. Manager corrected date on turkey. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink on shelf in alcohol walk-in. Manager discarded drink during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese 50F on salad station. Expo make table: Cole slaw 55F, per employee item in cooler approximately 3 hours. Voluntarily discarded at time of inspection.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding on flat top: grilled chicken 127F, per employee less than 1 hour. Employee began reheating chicken during inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Can opener removed from kitchen for replacing. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in expo area. Restocked at time of inspection. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in upright desert cooler. Drink removed at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed moisture between stacked plastic pans on drying racks.

Basic - Ice scoop at bar stored in compartment with pooled water, debris in water. Bartender had items washed at time of inspection. Corrected On-Site

Basic - Used grease absorbing trays on fry station, per employee trays in use since previous day. Discussed 4 hour time limit on used trays. Employee discarded used trays at time of inspection. 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 prepped sliced ham marked 3/7- more than 7 days ago. Manager voluntarily threw away. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance in soda gun holsters at bar. Manager had bartender clean all holsters at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cambros stacked while still wet. Manager had employee run cambros through dish machine and dry correctly. Corrective Action Taken

Basic - Single-service articles improperly stored. Observed gloves for kitchen stored on floor of dry storage. Manager had employee put gloves on shelves. Corrected On-Site

Basic - Straws provided for customers not individually wrapped or in an approved dispenser. Observed unwrapped straws on bar where customers can grab them. Manager had all straws pulled in to inside part of bar out of reach from customers. Corrective Action Taken

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Downstairs bar tested at 123F, upstairs bar tested at 140F,

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. By flattop: cooked peppers 93F, onions 96F, Per employee approximately 90 mins, placed in cold hold unit during inspection. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw strip steaks in walk-in cooler and frozen tuna, fish dip and cooked burger patties in walk-in freezer. Provided special process card. Operator chose to discontinue vacuum sealing. All vacuum sealed items removed from vacuum sealed packaging at time of inspection. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Mold like substance inside ice scoop. Scoop and holster washed at time of inspection. Corrected On-Site