OLD TRAIL GRILL ROOM

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Roast beef sliced on 10/9 at walk in cooler.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 hose connections at outdoor mop sink by main kitchen.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. hot line flip top: sliced tomatoes (46F - Cooling) at 12:17; cooling since 11:17 - 46F at 1:05 Observed at flip top cooler on cook line filled above rim of food storage pan. At current rate of cooling product will not reach 41F within 4 hours. Operator cut portion in half and placed in lower portion of cooler. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Chopped smoked salmon salad on menu not identified as raw animal protein. Operator corrected menu during course of inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Split pea soup made 10/14 not date marked at walk in cooler. Operator date marked product. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At bar hand wash sink. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw smoked salmon over red onions at walk in cooler. Raw ground beef over fully cooked pork not in commercial packaging at walk in freezer. Operator stored all products properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Tuna salad made on 1/17 at walk in cooler. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clarified butter (93F - Hot Holding) Observed in pan next to flat top grill. Per operator, out of temperature for approximately 2 hours. Operator decided to use time control. Operator placed time mark for remaining 2 hours. Time control procedure emailed to operator. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over cooked mushrooms and onions at pull out drawer on cook line. Operator stored properly. Raw lamb patties over corn and pepperoni, all products not in commercial packaging. ** Corrected On-Site** Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed at walk in cooler. Pulled chicken made 11/1, manhattan clam chowder made 11/1. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clarified butter (87F - Hot Holding) Observed in pan next to flat top grill. Per operator, out of temperature for approximately 30 minutes. Operator decided to discard product. Advised operator to keep product at 135+F or utilize time control. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Home made Tzatziki date marked 4.9.24 on cook line. Prepared more than 7 days ago. See stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Home made Tzatziki date marked 4.9.24 on cook line. Prepared more than 7 days ago.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta salad in walk in cooler prepared 2 days ago , has no date mark. Operator date marked. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense flour. Operator removed. 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. Emailed form.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. New menus with advisory were printed during inspection. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged Mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in drawer at cook line. Chef removed from package. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); Operator fixed to 100 ppm. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ham/opened over 24 hours before/walk in cooler/corrective action taken/operator date labeled food. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Flour/storeroom/corrective action taken/operator discarded plastic bowl. Corrected On-Site

Basic - Food stored on floor. Croissants/walk in freezer/corrective action taken/operator stored foods back on shelf. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons/cookline/corrective action taken/operator stored utensils properly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour/storeroom

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.0 ppm/chlorine/bar dishmachine

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.48 degrees/shredded cheese/stored within 2 hours/prep cooler#1/corrective action taken/operator iced down shredded cheese. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128 degrees, chicken/vegetable soup/hot hold/corrective action taken/operator raised temperature. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Quaternary Sanitizer by prep table/kitchen/corrective action taken/operator stored chemical in proper area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener/corrective action taken/operator cleaned and sanitized can opener blade. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination.coffee filter/storage area/corrective action taken/operator coffee filters properly. Corrected On-Site