CHOPS CITY GRILL

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machines in back hallway. Warning - From follow-up inspection 2026-04-14: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable on cook line. Warning - From follow-up inspection 2026-04-14: Time Extended

Intermediate - Spray bottle containing red toxic substance not labeled. Chef discarded bottle. Corrected On-Site

Basic - Clams/mussels/oysters removed from original container for long-term storage. Open box of oysters in the walk-in cooler missing the tag. Reminded Chef that original tag stays with the stock until all are sold.

Basic - Wall soiled with accumulated grease, food debris, and/or dust in the dish room.

High Priority - Non-food grade paper/paper towel used as liner for food container. A wet green and white striped Chix wiping cloth was used on top of cut greens at the salad station. Operator replaced Chix towel with deli paper. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese stuffed olives held in a garnish bin at room temperature at the bar, less than 4 hours held. Operator had bartender move to reach-in cooler. blue cheese stuffed olives (60F) Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. In a storage room. Cans of butane, soap, and a shelf of cleaning chemicals were all stored directly above boxes of food handler gloves, plastic film food wrap and clean linens (table cloths and napkins). Operator rearranged the shelving during the visit to properly store all chemicals away from food contact items and clean linens. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at the dishwasher was blocked by a wheeled cart. Operator moved cart away from the sink. Corrected On-Site Repeat Violation

Basic - Accumulation of slimy mold-like substance in the interior of the ice machine/bin by the back door. Operator had machine cleaned during the visit. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. A stack of clean tall Cambro containers was stored directly on the floor next to the beer cooler door. Operator moved up off of the floor. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cell phone was sitting on the cut board at the dessert station. Employee removed. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female cook was wearing a wristwatch while preparing food on the cook line.

Basic - Employee with no hair restraint while engaging in food preparation on the cook line. Employee donned a hat during the visit. Corrected On-Site

Basic - Equipment in poor repair. Clean dish shelving is heavily rusted and has been lined with plastic food wrap.

Basic - Food stored on floor. A jug of white wine and a jug of cooking oil were stored on the floor on the cook line. Operator moved both items up off the floor. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops in the flour and sugar bins were stored with the handle touching the product. Operator corrected. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef was stored above cooked bacon in the walk-in cooler. Chef moved to proper hierarchy for food protection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in the dish area was blocked by a cart in front of the basin. Chef moved cart. Corrected On-Site

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.

Intermediate - Spray bottle containing toxic substance not labeled, located on the shelf at the dish machine.

Basic - Cutting boards have cut marks and iare no longer cleanable.

Basic - Food stored on floor. Numerous pans of food were stored on the floor of the walk-in cooler. All food moved off of the floor during the visit. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at the end of the cook line. Chef placed a sign at the sink during the visit. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Wall heavily soiled with accumulated grease, food debris, and/or dust at the dishwashing machine.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.