THE TROFF 2.0

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Garlic in oil. Operator reheated to 165F Corrected On-Site - From follow-up inspection 2026-06-01: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets at cook line. White cutting board at prep area. Repeat Violation - From follow-up inspection 2026-06-01: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2026-06-01: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler gasket at cook line.torn. - From follow-up inspection 2026-06-01: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor at cook line. Floor in the kitchen area. Repeat Violation - From follow-up inspection 2026-06-01: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In the kitchen Repeat Violation - From follow-up inspection 2026-06-01: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior sides of equipment at cook line. Fan guards in walk in cooler. Repeat Violation - From follow-up inspection 2026-06-01: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer interior across from walk in cooler. - From follow-up inspection 2026-06-01: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line Wall throughout dish area. - From follow-up inspection 2026-06-01: Time Extended

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams and oysters

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table soiled. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Used as a dump sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked wings in walk in cooler.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Floor soiled/has accumulation of debris. Floor at cook line. Floor in walk in cooler. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Tiles at cook line.

Basic - Floors not constructed to be easily cleanable. Kitchen floor and dish area. Repeat Violation

Basic - Food stored on floor. Soda box at front counter. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tan guards in walk in cooler. Hood filters at cook line. Reach in cooler gasket on dry storage. Upright freezer and chest freezer gaskets. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cool and freezer in dry storage area. Upright freezer and chest freezer. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall to the right of cook line soiled.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda gun saddle - white cutting board at sandwich station. Repeat Violation

Basic - Equipment in poor repair. - tore gaskets on reach in cooler

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door Repeat Violation

Basic - Floor soiled/has accumulation of debris. - under all cooking equipment. Repeat Violation

Basic - Floors not constructed to be easily cleanable. - kitchen floor Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave in kitchen area Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters - exterior of cooking equipment.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Toxic substance/chemical improperly stored. - rubbing alcohol stored on shelf above food in hallway. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board in kitchen. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exterior door has a gap at the threshold that opens to the outside. -back door Repeat Violation

Basic - Floor area(s) covered with standing water. - in front of ice machine.

Basic - Floor soiled/has accumulation of debris. - under cooking equipment.

Basic - Floors not constructed to be easily cleanable. - entire kitchen area. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave in kitchen

Basic - Light not functioning. - in kitchen

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in freezers

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 45° - raw fish 45° Operator set out 30 minutes prior. Operator placed in freezer. New temperature 41° Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. - 2 spray bottles of cleaner stored on ledge next to steps to lower area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on sandwich station.

Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle of white liquid stored on ledge next steps to lower area. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Exterior door has a gap at the threshold that opens to the outside. -Back door open at the time of inspection Repeat Violation

Basic - Floor soiled/has accumulation of debris. - under fryers Repeat Violation

Basic - Floors not constructed to be easily cleanable. - throughout entire kitchen area. Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of fryers -exterior of splash board on burner stove.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. - hand sink in kitchen area

Intermediate - Handwash sink not accessible for employee use at all times. - sanitizer buck stored in hand sink in lower level service area. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 new hires Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open at the time of inspection. Repeat Violation

Basic - Floor area(s) covered with standing water. - lower level service area.

Basic - Floor soiled/has accumulation of debris. -Under all cooking equipment in kitchen area. Repeat Violation

Basic - Floors not constructed to be easily cleanable. -All kitchen areas

Basic - In-use utensil stored in sanitizer between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of char grill. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. -Sugar Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Rubbing alcohol stored above food items on hallway shelf. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb located under 3 compartment sink and slop sink in dish area.

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

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

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 4 employees

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Side door open at the time of inspection.

Basic - Hole in or other damage to wall. Hole in wall by the office.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen area,

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Splash plate on burner stove.

Basic - Open dumpster lid.

Basic - Worn, torn and/or soiled floors/carpeting. Under fryers.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over French fries. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked chicken wings. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Oven cleaner next to gloves. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under fryers.

Basic - Floors not constructed to be easily cleanable. -Under fryers.

Basic - Hole in or other damage to wall. In kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under grill.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing water in cooler to left of fryers.

Basic - Ripped/worn tin foil used as shelf cover. Under grill.

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled. - From follow-up inspection 2022-05-09: Time Extended