THE LOCAL

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed in walk in cooler House made Whipped Goat butter dated 9-7-2025, House made Butter squash dated 9-7-2025,House made Taziki sauce dated 9-18-2025, House made Blue cheese dated 9-15-2025. See stop sale.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine in bar area at 0ppm. Observed chemical dish machine at 0ppm. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Repaired the chemical dish machine during inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Live, small flying insects found. Observed total of 3 flying insects. 2 flying insects in bar area. 1 flying insect in prep area. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler on cook line Deli ham (54F-57F ); Cooked noodles (54F-57F - Cold Holding); Cooked short ribs (54F-57F - Cold Holding). Observed Portioned bags filled over lip of containers. Employee will remove excess bags and place in reach in cooler. Observed in table top cooler House made salsa (52F - Cold Holding); Garlic Sauce (53F - Cold Holding). Cooler has an ambient temperature of 38F. Observed the pans were filled to lip of pan. Employee will only fill half the pan. Observed in ice bath Liquid eggs (56F - Cold Holding). Employee removed and placed in walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed raw shell eggs held on time control without time marked. Establishment uses a timer, at the time of inspection timer was not on for Raw shell eggs held. Manager placed timer on for raw shell eggs. Manager stated eggs were brought out at 9am. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags missing last date served on multiple tags. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed employee hand washing sink in kitchen without paper towels. Employee provided paper towels for employee hand sink. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vents soiled in kitchen near cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on shelf above reach in cooler located on cook line. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation without beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers on dry storage rack wet nesting. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed bag of Jasmine rice stored on the floor of storage area. Employee removed and stored properly. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed in use tong stored on handle of oven located in prep area. Employee removed and stored properly. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in water at 65F. Employee placed pan on grill. Corrective Action Taken

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed total of six flying insects. Observed 3 flying insects in ware washing area. Observed 3 flying insects in bar area. Warning - From follow-up inspection 2024-05-15: Not observed at callback Time Extended - From follow-up inspection 2024-05-17: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler on cook line Feta cheese (50F - Cold Holding); Blue cheese crumbles (50F - Cold Holding); Sliced cherry tomatoes (50F - Cold Holding). Cooler had an ambient temperature of 46F. Manager stated that foods were placed on line at Manager removed TCS foods from cooler and stored in walk in cooler. Observed in flip top cooler at the end of cook line Raw chicken (53F - Cold Holding); Raw chicken (52F - Cold Holding). Manager did not know whether raw chicken was left in cooler overnight and voluntarily discarded raw chicken. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-05-15: Not observed at callback Time Extended - From follow-up inspection 2024-05-17: Observed Blue cheese crumbles at 52F, Feta cheese cheese at 50F, cut tomatoes 51F, red onion jam at 52F,sliced cherry tomatoes at 51F. Cooler has an ambient temperature of 49F Manager stated product was placed in cooler at 12pm from walk in cooler. Establishment did not have written procedures for time control for the salad station. Establishment will use time control now on salad unit. Management completed time control sheet during inspection. Admin Complaint

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed total of six flying insects. Observed 3 flying insects in ware washing area. Observed 3 flying insects in bar area. Warning - From follow-up inspection 2024-05-15: Not observed at callback Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in flip top cooler at the end of cook line Raw chicken (53F - Cold Holding); Raw chicken (52F - Cold Holding). Manager did not know whether raw chicken was left in cooler overnight and voluntarily discarded raw chicken. Admin Complaint - From follow-up inspection 2024-05-15: Not observed at callback. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler on cook line Feta cheese (50F - Cold Holding); Blue cheese crumbles (50F - Cold Holding); Sliced cherry tomatoes (50F - Cold Holding). Cooler had an ambient temperature of 46F. Manager stated that foods were placed on line at Manager removed TCS foods from cooler and stored in walk in cooler. Observed in flip top cooler at the end of cook line Raw chicken (53F - Cold Holding); Raw chicken (52F - Cold Holding). Manager did not know whether raw chicken was left in cooler overnight and voluntarily discarded raw chicken. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-05-15: Not observed at callback 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. Observed chemical dish machine at 0ppm. Manager was able to get dish machine to sanitize properly. Second test of dish machine at 100ppm. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed total of six flying insects. Observed 3 flying insects in ware washing area. Observed 3 flying insects in bar area. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in flip top cooler at the end of cook line Raw chicken (53F - Cold Holding); Raw chicken (52F - Cold Holding). Manager did not know whether raw chicken was left in cooler overnight and voluntarily discarded raw chicken. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler on cook line Feta cheese (50F - Cold Holding); Blue cheese crumbles (50F - Cold Holding); Sliced cherry tomatoes (50F - Cold Holding). Cooler had an ambient temperature of 46F. Manager stated that foods were placed on line at Manager removed TCS foods from cooler and stored in walk in cooler. Observed in flip top cooler at the end of cook line Raw chicken (53F - Cold Holding); Raw chicken (52F - Cold Holding). Manager did not know whether raw chicken was left in cooler overnight and voluntarily discarded raw chicken. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing sanitizer without label. Manager placed label on spray bottle. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple ceiling air vents soiled through out kitchen.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed Commercially processed reduced oxygen packaged fish not removed from Packaging with label indicating it is to remain frozen until time of use, fish was no longer frozen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill area soiled. Observed walk-in cooler door gasket soiled.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at entrance of cook line in flip top cooler/drawers Corn blend (46F-52F - Cold Holding); Short ribs (46F-52F - Cold Holding); Ricotta cheese (52F - Cold Holding); Beef broth (50F - Cold Holding); Cooked noodles (50F - Cold Holding); Spaghetti squash (49F - Cold Holding); Blue cheese (49F - Cold Holding); Truffle butter (50F - Cold Holding); sliced turkey (50F - Cold Holding); sliced ham (50F - Cold Holding); Cooked mushrooms (50F - Cold Holding); quinoa (49F - Cold Holding); Pico (49F - Cold Holding). Cooler has an Ambient temperature of 49.9F. Chef stated all TCS foods were in cooler from previous day. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at entrance of cook line in flip top cooler/drawers Corn blend (46F-52F - Cold Holding); Short ribs (46F-52F - Cold Holding); Ricotta cheese (52F - Cold Holding); Beef broth (50F - Cold Holding); Cooked noodles (50F - Cold Holding); Spaghetti squash (49F - Cold Holding); Blue cheese (49F - Cold Holding); Truffle butter (50F - Cold Holding); sliced turkey (50F - Cold Holding); sliced ham (50F - Cold Holding); Cooked mushrooms (50F - Cold Holding); quinoa (49F - Cold Holding); Pico (49F - Cold Holding). Cooler has an Ambient temperature of 49.9F. Chef stated all TCS foods were in cooler from previous day. See stop sale. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda station soiled near nozzles of unit. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vents dusty on Cook line .

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table on cook line . Employee removed and stored properly . Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed and use knives stored alongside of hand sink . Chef removed and stored properly . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spinach dip (46-47F) in bottom drawer cooler under the steam table on cook line. Chef stated food was placed in cooler from walk in cooler 4 hours ago. Chef moved dip to walk in freezer. At 12:15pm found feta cheese (49F); blue cheese (47F); cooked beans (48F); cooked garbanzo beans (47F); cooked quinoa (49F); house made cream dressings (47-49F) in salad cooler on cook line. Cooler has an ambient temperature of 43.3F in the bottom part and 49F in the top part. Chef stated food was restocked in cooler from walk in cooler this morning at 8:30am. Chef moved food to walk in freezer. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French fries (126F) stored under a heat lamp on cook line. Chef stated fries were cooked less then 30 minutes ago and placed under the heat lamp to hold hot. Chef voluntarily discarded fries. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser not labeled in back prep area near the walk in cooler. Manager labeled bottle. Spray bottle of sanitizer not labeled in outdoor bar. Manager labeled bottle. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Chef wearing a watch while prep food on cook line. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled. Oven located near managers office.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in salad reach in cooler on cook line. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor in outdoor bar.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of prep raw beef stored on speed rack over open container of sauces in walk in cooler. Employee properly stored Corrected On-Site Warning

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One single crack raw shell egg stored with other raw shell eggs in same pan. Stop sale issued. Employee discarded Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Noodles (58F - Cold Holding); cheese sauce (47F - Cold Holding); raw shrimp (52F - Cold Holding); quinoa (51F - Cold Holding). All items stored in sauté make table reach in cooler station on cook line. All items there from walk in cooler approximately 9am. Manager place ice on products. No ambient thermometer present in unit. Inspector the reading at 51F. 2. butter (61F - Cold Holding, re-temp 43F), stored under prep table on cook line and place there 20 mins ago from reach in cooler as per employee after using item. Employee place back in reach in cooler 3. waffle batter (61F - Cold Holding), stored on prep table at far end of cook line. Item was sitting out for approximately 3 hours as per employee and recently place ice under pan. 3. liquid eggs (58F - Cold Holding), stored on left side in pan on cart on cook line and recently place ice under pan during inspection. Place there at 10am. Manager voluntarily discarded 4. milk (58F - Cold Holding), stored at wait station in pan and place there around 1130am from walk in cooler Manager place ice around pan Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter (112-114F - Hot Holding). Stored in pan sitting on grill surface, place there 1 hour ago, manager voluntarily discarded after trying to reheat item but got burnt. Warning

High Priority - Toxic substance/chemical improperly stored. Employee medicine stored on prep table next to microwave and over make table with food on far end of cook line. Moved by manager. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line with stained Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at back kitchen prep hand wash sink and at ware washing hand wash sink. Employee provided for both hand wash sink Corrected On-Site Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Sauté make table reach in cooler on cook line not maintaining proper temperature. No ambient thermometer. Inspector thermometer reading at 51F. Informed operator to not store TCS items in unit until working properly Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on prep table next to food in back prep area. Employee removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses stored above back area prep table next to food. Employee removed Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several food handler employees preparing food with watch/bracelet on wrist

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water at 80F on cart of left side of cook line. Manager discarded water Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In sauté make table reach in cooler on cook line

Basic - Open dumpster lid. In back parking lot area

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. Dishmachine is over 200ppm. Dishmachine was ran over 5 times and it still showing over 200ppm. Repair person was called and the three compartment was set up. Three compartment is 400ppm. Corrective Action Taken Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook handling raw salmon then changing his gloves and handling a clean bowl without washing his hands. After reviewing with cook he washed his hands. Corrective Action Taken Warning

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 4 raw shell eggs with broken shells in drawer cooler under grill on cook line. Manager discarded eggs. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. coleslaw (48°F); cut cabbage (50°F); raw calamari (50°F); raw chicken (46-48°F) in reach in cooler in frying station on cook line. Cook stated food was placed in cooler from walk in cooler at 3pm. Cooler has an ambient temperature of 48°F. Manager moved food to walk in cooler. 2. blue cheese (52°F); goat cheese (49°F); cooked quinoa (49°F); cut tomatoes (46°F) in cook line main flip top cooler on the top part of the cooler. Cooler is to close to all the cooking equipment and the steam table is right next to the cooler. Manager stated cooler lid was left opened all day. Cook stated food was placed in cooler from walk in approximately 2 hours ago. Chef placed ice bags on top of food. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on added splitter to mop sink faucet in non chemical side. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards on cook line are stained and with cut deep marks. Repeat Violation Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna tacos, ahi tuna nachos, and ahi tuna salad not identified/marked as a raw item on online menu. Establishment does not use paper menus they only use online menu. Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser not working at handwash sink on cook line. Manager fixed dispenser. Corrected On-Site Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory for undercooked and raw food items missing on online menu govern by the establishment. Admin Complaint

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Sautee cooler has an ambient temperature of 48°F, and also it has a torn gasket. Repeat Violation Warning

Basic - Equipment in poor repair. Sautee and grill cooler have torn gaskets. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets from all coolers on cook line are soiled. Warning