GLORY DAYS GRILL

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 chlorine sanitizing dishmachine at 10 ppm. Operator set up three compartment sink with a chlorine sanitizing solution at 50 ppm and contacted company to service machine. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over shredded lettuce in reach-in cooler on cook line across from grill. Operator moved and stored correctly. Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable on two lift top reach-in cooler stations. Warning

Basic - Wiping cloth sanitizing solution, Sink and Surface sanitizer, not at proper minimum strength, not used according to label instructions. Warning

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. Spoke with service technician who arrived at time of inspection who stated the fuse to the hot water booster continues to be blown due to a malfunctioning water heater. This issue has been documented and brought up to management per the technician on previous visits. Discussed in depth with operator and importance of having a properly functioning dishmachine. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times blocked with towels across from grill on cook line. Inspector removed. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line across form grill area. Warning

Basic - Floor soiled/has accumulation of debris and floor areas covered with water throughout all areas of kitchen and bar. Discussed with operator. Warning

Basic - Objectionable odors all throughout kitchen areas of the establishment. Warning

Basic - Plumbing system in disrepair. Observed leak in handwash sink on cook line. Cold water turned off at handwash sink. Operator turned back on. Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Shredded Cheese Blend (52F - Cold Holding); Shredded Mozzarella Cheese (51F - Cold Holding); Feta Cheese (53F - Cold Holding); Cut Tomatoes (50F - Cold Holding); Feta Cheese (50F - Cold Holding); Blue Cheese Crumbles (51F - Cold Holding); Chopped Egg (51F - Cold Holding); Clam Chowder (51F - Cold Holding); Housemade Ranch with Buttermilk (51F - Cold Holding); Housemade Blue Cheese with Buttermilk (51F - Cold Holding); Coleslaw (51F - Cold Holding); Guacamole with Cut Tomatoes (51F - Cold Holding) ; Cooked Corn (51F - Cold Holding); Pico (51F - Cold Holding); Rice (51F - Cold Holding); Broccoli in Butter (51F - Cold Holding); Shredded Lettuce (51F - Cold Holding); Mashed Potatoes (51F - Cold Holding); Roasted Corn (55F - Cold Holding); Garlic Cream Sauce (51F - Cold Holding); Macaroni and Cheese (51F - Cold Holding); Raw Shell Eggs (51F - Ambient Air Temperature); Sliced Turkey (51F - Cold Holding); Chicken Wings (48F - Cold Holding); Raw Beef (46F - Cold Holding); Raw Chicken (48F - Cold Holding) Sliced Cheese (49F - Cold Holding); Lobster (50F - Cold Holding); and Ribs (50F - Cold Holding) in multiple reach in coolers on cook line. Items had been in reach in cooler since 10:45 AM and some items overnight. Operator started to remove items to discard. Corrective Action Taken Admin Complaint - From follow-up inspection 2024-08-08: In cooler across from ovens -blue cheese 39F, sliced tomatoes 41F, hummus 38F In cooler across from grill- blue cheese 47F, shredded lettuce 45F, mashed potatoes 46F, moved from walk in cooler to reach in cooler at 11 am, 1 hour ago, moved back to walk in cooler, temperatures taken at 9 were all below 41F. Admin Complaint

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream in 89F water in bucket on cook line next to reach-in freezer. Discussed with operator and scoop was corrected. Corrected On-Site Warning - From follow-up inspection 2024-08-08: Not set up Time Extended

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 high heat sanitizing dish machine not reaching 160F at dish level. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over fully cooked chicken wings in reach-in cooler next to ovens. Operator moved and stored correctly. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Shredded Cheese Blend (52F - Cold Holding); Shredded Mozzarella Cheese (51F - Cold Holding); Feta Cheese (53F - Cold Holding); Cut Tomatoes (50F - Cold Holding); Feta Cheese (50F - Cold Holding); Blue Cheese Crumbles (51F - Cold Holding); Chopped Egg (51F - Cold Holding); Clam Chowder (51F - Cold Holding); Housemade Ranch with Buttermilk (51F - Cold Holding); Housemade Blue Cheese with Buttermilk (51F - Cold Holding); Coleslaw (51F - Cold Holding); Guacamole with Cut Tomatoes (51F - Cold Holding) ; Cooked Corn (51F - Cold Holding); Pico (51F - Cold Holding); Rice (51F - Cold Holding); Broccoli in Butter (51F - Cold Holding); Shredded Lettuce (51F - Cold Holding); Mashed Potatoes (51F - Cold Holding); Roasted Corn (55F - Cold Holding); Garlic Cream Sauce (51F - Cold Holding); Macaroni and Cheese (51F - Cold Holding); Raw Shell Eggs (51F - Ambient Air Temperature); Sliced Turkey (51F - Cold Holding); Chicken Wings (48F - Cold Holding); Raw Beef (46F - Cold Holding); Raw Chicken (48F - Cold Holding) Sliced Cheese (49F - Cold Holding); Lobster (50F - Cold Holding); and Ribs (50F - Cold Holding) in multiple reach in coolers on cook line. Items had been in reach in cooler since 10:45 AM and some items overnight. Operator started to remove items to discard. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Shredded Cheese Blend (52F - Cold Holding); Shredded Mozzarella Cheese (51F - Cold Holding); Feta Cheese (53F - Cold Holding); Cut Tomatoes (50F - Cold Holding); Feta Cheese (50F - Cold Holding); Blue Cheese Crumbles (51F - Cold Holding); Chopped Egg (51F - Cold Holding); Clam Chowder (51F - Cold Holding); Housemade Ranch with Buttermilk (51F - Cold Holding); Housemade Blue Cheese with Buttermilk (51F - Cold Holding); Coleslaw (51F - Cold Holding); Guacamole with Cut Tomatoes (51F - Cold Holding) ; Cooked Corn (51F - Cold Holding); Pico (51F - Cold Holding); Rice (51F - Cold Holding); Broccoli in Butter (51F - Cold Holding); Shredded Lettuce (51F - Cold Holding); Mashed Potatoes (51F - Cold Holding); Roasted Corn (55F - Cold Holding); Garlic Cream Sauce (51F - Cold Holding); Macaroni and Cheese (51F - Cold Holding); Raw Shell Eggs (51F - Ambient Air Temperature); Sliced Turkey (51F - Cold Holding); Chicken Wings (48F - Cold Holding); Raw Beef (46F - Cold Holding); Raw Chicken (48F - Cold Holding) Sliced Cheese (49F - Cold Holding); Lobster (50F - Cold Holding); and Ribs (50F - Cold Holding) in multiple reach in coolers on cook line. Items had been in reach in cooler since 10:45 AM and some items overnight. Operator started to remove items to discard. Corrective Action Taken Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink to the right of the walk-in cooler. Repeat Violation Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream in 89F water in bucket on cook line next to reach-in freezer. Discussed with operator and scoop was corrected. Corrected On-Site Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Discussed proper hand washing and glove use with operator

High Priority - Food placed in soiled container/equipment. Bag in box soda be bag stored in dirty bus tub. Operator removed and placed in clean container Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Discussed proper hand washing with operator

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pico (64F - Cold Holding); Cut Cabbage (64F - Cold Holding); Hummus (62F - Cold Holding); Cooked Eggs (64F - Cold Holding); Cut Tomatoes (65F - Cold Holding); Bleu Cheese Crumbles (64F - Cold Holding); Shredded Cheese (65F - Cold Holding); Cut Lettuce (62F - Cold Holding); Sliced Turkey (59F - Cold Holding); Feta Cheese (66F - Cold Holding); Salsa (62F - Cold Holding); Guacamole (61F - Cold Holding); Cooked Rice (60F - Cold Holding); Ranch Dressing (66F - Cold Holding); Bleu Cheese Dressing (69F - Cold Holding); Caesar Dressing (68F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico (64F - Cold Holding); Cut Cabbage (64F - Cold Holding); Hummus (62F - Cold Holding); Cooked Eggs (64F - Cold Holding); Cut Tomatoes (65F - Cold Holding); Bleu Cheese Crumbles (64F - Cold Holding); Shredded Cheese (65F - Cold Holding); Cut Lettuce (62F - Cold Holding); Sliced Turkey (59F - Cold Holding); Feta Cheese (66F - Cold Holding); Salsa (62F - Cold Holding); Guacamole (61F - Cold Holding); Cooked Rice (60F - Cold Holding); Ranch Dressing (66F - Cold Holding); Bleu Cheese Dressing (69F - Cold Holding); Caesar Dressing (68F - Cold Holding) All items kept In cooks line prep cooler. Operator states cooler was last checked at 8:00am and was functioning properly. Temperatures checked by inspector at 12:15pm, all food item temperatures ranged from 59F-69F. Operator states breaker for cooler tripped, operator unaware of time of malfunction. Stop Sale issued on temperature abused items. Operator able to repair cooler during inspection.

High Priority - Vacuum breaker improperly installed at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line

Basic - Floor area(s) covered with standing water. Beer cooler has standing water on floor Walk-in-Cooler has standing water on floor Repeat Violation

Basic - Floor tiles missing and/or in disrepair. In rear storage area, in beer cooler Repeat Violation

Basic - Food stored on floor. Pickle bucket on Walk-in-Cooler floor Cases of pretzels on Walk-in Freezer floor

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in-Cooler shelves soiled, speed rack with chicken soiled Repeat Violation

Basic - Reach-in cooler on cook line, large slide top cooler behind bar interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Standing water or very slow draining water mop sink.

Basic - Stored food not covered. Multiple items in Walk-in-Cooler uncovered Ice cream tubs uncovered in reach in freezer Repeat Violation

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 high heat sanitizing dishmachine at 152F. Operator set up three compartment sink with a solution of 200 ppm. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over ready-to-eat chicken wings in reach-in cooler on cook line to the right of the fryers. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Bone-In Chicken Wings (52F - Cold Holding) in reach-in cooler to the left of the fryers on the cook line at 3:30 PM. Employee stated the wings had been in the reach-in cooler since 11:00 AM. Operator removed from service. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Bone-In Chicken Wings (52F - Cold Holding) in reach-in cooler to the left of the fryers on the cook line at 3:30 PM. Employee stated the wings had been in the reach-in cooler since 11:00 AM. Operator removed from service. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Pork (113F - Hot Holding) and Queso (111F - Hot Holding) in hot holding reach-in unit to the left of the salad reach-in cooler on the cookline at 3:38 PM. Operator stated the items had been in the unit for 20 minutes. Employee voluntarily discarded Pork and reheated Queso. Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on the cook line. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink on the cook line. Warning

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 salmon in packaging that states remove from packaging before thawing on a sheet rack in walk-in cooler thawed. Discussed with operator and employee proper procedure. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed chopped egg and cut lettuce with handle in the salad reach-in cooler on the cook line with the handle in the product. Employee moved and stored correctly. Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees to the right of the three compartment sink and at the handwash sink on the cook line. Warning

Basic - Standing water in bottom of reach-in-cooler to the left of the fryers on the cook line. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator touched raw beef with gloves, changed gloves without washing hands then touched clean utensils. Discussed proper hand washing. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 flies on dish rack in dish room. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Haddock 50°F cold hold , chicken 52°F cold hold , guacamole with tomato (56°F°F - Cold Holding); blue cheese (46°F - Cold Holding), guacamole (44°F - Cold Holding); shredded cheese (48°F - Cold Holding). Operator placed food on ice. Corrective Action Taken Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Tube of toothpaste stored on shelf with utensils on prep table. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board on cook line. Operator changed board during inspection. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink blocked by dish cart in dish room Warning

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Rinse Temperature 150°F, Operator set up 3 compartment sink for Sanitation Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Behind the bar. No hot water. Warning

Basic - Clean utensils or equipment stored in dirty drawer or rack. Stored on soiled plastic cart. Warning

Basic - Current Hotel and Restaurant license not displayed. Operator could not find license Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing stored above food on shelves in kitchen. Operator moved. Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in dish room wet nesting Warning

Basic - Equipment in poor repair. 3 compartment sink does not hold water for washing or sanitizing Warning

Basic - Floor soiled/has accumulation of debris. Walk in cooler floor Warning

Basic - Ice scoop handle in contact with ice. Ice scoop in ice bin at bar. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holsters in bar area soiled. Warning

Basic - Old labels stuck to food containers after cleaning. Stickers stuck to multiple clean dishes. Warning

Basic - Working containers of food removed from original container not identified by common name. Spray bottle of oil on cook line Warning