MALBEC GRILL

Intermediate - - From initial inspection : Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Not enough pressure at hot water at handwashing sink on cook line Warning - From follow-up inspection 2026-03-10: Hot water still does not have enough pressure Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. In coffe area wait station tanks are not secured Warning - From follow-up inspection 2026-03-10: Not secured Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Warning - From follow-up inspection 2026-03-10: No choking poster Time Extended

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. Dishwasher chlorine ppm at 0. Manager changed sanitizer bucket and primed to 100 ppm Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used as a food liner on cook line. Cook removed paper towel Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two draw cooler on cook line at steak (47F - Cold Holding); beef (47F - Cold Holding), cook-moved items to working cooler and called for maintenance

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink in back prep room has no paper towels. Manager refilled paper towels Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on cutting board. Employee discarded bottle of water Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. A hole in the bottom of the rear exit door.

Basic - No Heimlich maneuver/choking sign posted.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test strips.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the handwashing sink at front bar. Bartender refilled paper towels Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Co 2 tanks by the customer drink ice in wait station not secure.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Uncleanable knife block in use to store knives. A wooden knife block was on the front cook line. Manager removed knife block.

Basic - Working containers of food removed from original container not identified by common name. Flour containers not labeled

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four draw cooler on cook line at cut tomatoes (47F - Cold Holding); cut lettuce (47F - Cold Holding), chef moved items to working unit and called for maintenance Two door cooler on cook line a cooked chicken (50F - Cold Holding); cooked beef (50F - Cold Holding) Chef removed items to working unit

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Equipment in poor repair. Gaskets on the reach in freezer in the back room are broken off and hanging down.

Basic - Food stored in a location that is exposed to splash/dust. Hand wash sink on cook line next to flip top cooler has no splash guard

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. I reach in freezer in back room the one with the broken gasket

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water not at135°, chef put on stove 160° Corrected On-Site

• From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher in ware washing area - From follow-up inspection 2023-10-12: Fire extinguisher in red miss understood other inspector Time Extended

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed on cook line Raw salmon stored thawed in on-site rop Raw sea bass stored thawed in on-site rop Raw shrimp stored thawed in on-site rop Observed in reach in cooler Raw shrimp stored thawed in on site rop See stop sale.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in cook line right side 4 drawer unit. Operator reorganized Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed on cook line Raw salmon stored thawed in on-site rop Raw sea bass stored thawed in on-site rop Raw shrimp stored thawed in on-site rop Observed in reach in cooler Raw shrimp stored thawed in on site rop See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mashed potatoes (57°F-62°F - Cold Holding). Being held at room temperature operator states item was cooked at 10 am and has been held at room temperature. Operator moved to freezer to quick chill Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment uses a digital menu. No consumer advisory posted on menu. Provided to operator. Operator posted Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with liquid not labeled. Chef labeled Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar not labeled. Chef labeled Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. -Observed raw pork stored over onions in walk-in cooler. Operator removed and stored properly. -Observed raw chicken stored over raw fish in true refrigerator Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. 1. Observed handwash sink in kitchen block by rolling cart. 2. Observed handwash sink in kitchen used as dump sink.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with degreaser at dishwashing area. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Floor area(s) covered with standing water next to refrigerator . Corrected On-Site

Basic - Food stored on floor. -Observed case with potatoes stored on walk in cooler floor. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw beef stored over precooked bacon in true freezer. Operator removed and stored properly. -Observed raw beef stored over sandwich buns in refrigerator drawers. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken cold held in flip top cooler at 47 degrees Fahrenheit. Per operator, chicken has been held in cooler from yesterday Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed calamari in true refrigerator cold held at 44 degrees Fahrenheit. Per operator, item place in unit 2 hours prior to the inspection. Operator place ice pack on item for quick chill. -Observed raw chicken cold held in flip top cooler at 47 degrees Fahrenheit. Per operator, chicken has been held in cooler from yesterday. See stop sale. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. -Observed bucket stored inside hand wash sink at front line. Operator removed Corrected On-Site Repeat Violation Warning

Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with degreaser in dishwashing area. Operator label Corrected On-Site Repeat Violation Warning

Basic - Accumulation of debris on exterior and interior of warewashing machine. Warning

Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside. -Observed food residue in box containing plastic wrap used for fool preparation. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Chef with no hair restraint. Corrected On-Site Warning

Basic - Food stored on floor. -Observed case with onions stored on walk in cooler floor. Operator removed and stored properly. Corrected On-Site Warning