QUAIL VALLEY GRILLE KITCHEN

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice buckets on floor at servers area

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. Mahi thawed in ROP. Manager threw away

Basic - No handwashing sign provided at a hand sink used by food employees. Next to dish machine Corrected On-Site

Basic - - From initial inspection : 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. Ambient 49f Repeat Violation - From follow-up inspection 2025-11-06: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In salad cooler - From follow-up inspection 2025-11-06: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90f. Advised employee to reheat - From follow-up inspection 2025-04-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill soiled in dust - From follow-up inspection 2025-04-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on pizza cooler soiled - From follow-up inspection 2024-10-25: Time Extended

Basic - No handwashing sign provided at a hand sink used by food employees. Sink by dishwasher Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing shrimp at room temperature. Still frozen Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes, shredded lettuce, ham found at 50F. Manger stated it had been wheeled over from main kitchen an stocked 3.5 hours ago. Chef emptied and moved to freezer to rapid chill. Advised to get someone out to look at cooler. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled.

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.

Basic - Employee eating in a food preparation or other restricted area.

Basic - Hood filters surface soiled with grease, food debris, dirt, slime or dust.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Next to pizza oven

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Sink by 3CS

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken breast hot holding on shelf above grill area at 89/95f for 1 hour per employee. Moved to reach in cooler to chill to 41f. Provided time as a public health control form and reviewed with manager for possible future use. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Used as dump-sink. Strainer in sink at both bars. Removed. Corrected On-Site

Intermediate - No paper towels provided at bar handwash sink. Provided. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Missing from menu. Manager had menus reprinted with consumer advisory. Corrected On-Site

Basic - Ceiling vents soiled with accumulation of dust. At pan storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line shelf. Utensils cleaned and put in dry well. Corrected On-Site Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary ammonia. New sanitizer set up to 200ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of flip top cooler, black beans 48/49f and crumbled cheese 49/50f cold hold. Top open across from grill. Employee set up an ice bath, lowered cooler temperature and called for service. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef burgers on menu with no asterisk. Manager had menus updated. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 92f. Heated to above 135f. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sanitizer set up and cloths placed inside. Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw burgers with open bag of hot dogs in same 200 pan at cook line drawer. Moved to properly separate and store. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris. Broiler. Cleaned. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Basket in hand sink at bar. Removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At prep sink area. Paper towels provided. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 85/87°. Employee removed to a dry vessel. Corrected On-Site