SPORTS GRILL

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed establishment utilizing time as a public health control on chicken wings, no time mark. Operator able to prove chicken wings were placed on time 1 hour prior to inspection. Operator added time mark. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb at triple sink missing vacuum breaker.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Observed establishment utilizing non continuous cooking of chicken wings, not properly documenting final cooking temperature. Repeat Violation

Basic - Equipment in poor repair. Observed broken ice machine in back area, not in use.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of walk in freezer. Repeat Violation

Basic - Reach-in freezer/cooler shelves with rust that has pitted the surface. In kitchen area. Repeat Violation

Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water in floor drain underneath dish machine. Repeat Violation

Basic - Stored food not covered. Observed ice cream stored uncovered in white chest freezer. Operator covered ice cream. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Observed establishment utilizing non continuous cooking of raw chicken wings not documenting final cooking temperature. Repeat Violation - From follow-up inspection 2025-10-16: Observed establishment utilizing non continuous cooking of raw chicken wings not documenting final cooking temperature. Time Extended

Intermediate - - From initial inspection : 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. Observed establishment receiving ROP cooked foods from satellite location without approved HACCP plan. Warning - From follow-up inspection 2025-10-16: Observed HACCP plan submitted and is currently under review as per OPQ Trainer Steven DeJong. Time Extended

Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. Observed date of birth missing on employee food handler certificate for Rianna C. - From follow-up inspection 2025-10-16: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler/freezer shelves with rust that has pitted the surface. At standing reach in freezer in kitchen. - From follow-up inspection 2025-10-16: Time Extended

Basic - - From initial inspection : Basic - Standing water in floor drain/floor drain draining very slowly. Observed floor drain under dish machine draining slowly. - From follow-up inspection 2025-10-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Observed establishment using non-continuous cooking for wings not properly documenting cooking/cooling temps/times. - From follow-up inspection 2025-02-20: Observed establishment using non-continuous cooking for wings not properly documenting cooking/cooling temps/times. Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets stored not inverted near ice machine. - From follow-up inspection 2025-02-20: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on door inside walk in freezer. - From follow-up inspection 2025-02-20: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler/freezer interior/shelves have accumulation of soil residues. Observed reach in freezer near fryers soiled with old food debris. Repeat Violation - From follow-up inspection 2025-02-20: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled under sink in dish area. Repeat Violation - From follow-up inspection 2025-02-20: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed crispy onions (118F - Hot Holding) underneath heat lamp in kitchen, as per operator for over 4 hours. Operator discarded products.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed crispy onions (118F - Hot Holding) underneath heat lamp in kitchen, as per operator for over 4 hours. Operator discarded products.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout kitchen. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed standing water on floor near walk in freezer. Operator mopped floor. Corrected On-Site

Basic - Food stored on floor. Observed boxes of fries and tater tots stored on floor inside walk in freezer. Operator relocated products. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at white chest reach in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Operator removed tongs. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at sink in bar area. Operator added sign. Corrected On-Site

Basic - Observed standing water in floor drain/floor drain draining very slowly underneath dish machine.

Basic - Reach-in cooler/freezer interior/shelves have accumulation of soil residues. Observed reach in freezer soiled with old food debris at standing reach in freezer located in kitchen.

Basic - Stored food not covered. Observed ice cream without lid inside of reach in freezer.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with grease behind stove in kitchen. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed container of flour not labeled near walk in cooler. Operator labeled container. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching his face and then put on new gloves without washing hands. Discussed and coached employee in proper methods. Employee washed hands and put on new gloves. Corrective Action Taken

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching his cell phone and then touching clean kitchen equipment without washing hands. Discussed and coached employee in proper methods.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed chili (96F - Hot Holding). As per employee item was placed in the steamer 2 hours before the inspection. Employee reheated items- second temperature-marinara (88F - Hot Holding); chili (167F - Reheating); marinara sauce (167F - Reheating) Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burger patties over cooked pork stored inside the reach in cooler located at cooking line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed knife inside hand sink located near the cooking line..

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located near the cooking line. Employee placed paper towels. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment use time for chicken wings without written procedures. As per employee chicken wings have been out for less than an hour. Discussed with employees and provided email form. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin, located near the beer walk in cooler.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout the kitchen areas.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation without hair restraint.

Basic - Food stored on floor. Observed one case of potato rings stored on the floor inside the walk in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Observed tong in oven handle, located at cooking line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in standing water at 85°F. Employee discarded water.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.

Basic - Open dumpster lid.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout the kitchen areas.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chili (48F - Cold Holding), stored inside the walk in cooler for more than 6 hours before the inspection. Discussed with the operator the proper methods of cold holding. Operator discarded item. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mac and cheese (67F - Cold Holding); tuna salad (49F - Cold Holding); pico de gallo (51F - Cold Holding); raw chicken (60F - Cold Holding); cut tomatoes (58F - Cold Holding); burgers sliders (48F - Cold Holding); raw fish (46F - Cold Holding); raw shrimp (47F - Cold Holding), stored inside reach in cooler, located at cooking line. As per operator the food was placed inside the reach in cooler 3 hours before the inspection. Operator removed All items, and placed them in the wall in cooler. Observed chili (48F - Cold Holding), stored inside the walk in cooler for more than 6 hours before the inspection. Discussed with the operator the proper methods of cold holding. Operator discarded item. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chili (97F - Hot Holding); marinara sauce (78F - Hot Holding), stored inside hot holding unit, located at cooking line. As per operator stored inside the hot holding unit for less than 2 hours before inspection. Employee reheat chili (167F - Reheating), and marinara sauce (165F - Reheating). Corrective Action Taken

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. Observed reach in cooler unit running at 65F at the time of inspection. Operator removed all items to the walk in cooler. Corrective Action Taken

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishwasher machine chlorine 0ppm. Discussed with operator the importance of test the dishwasher machine frequently. Operator set up three compartment sink QUA 300ppm Corrective Action Taken

Basic - Single-service articles improperly stored. Observed 1 case of to go containers stored on the floor, located at dry storage.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes 56f held more than 4hrs. Items held inside reach in cooler on cook line. Operator voluntarily discarded items. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink in kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing station right side of prep table in kitchen. Operator placed paper towels at station. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Old labels stuck to food containers after cleaning.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 6 live flying insects at wait station next to bar. Person in charge killed flying insects. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip-top cooler: sliced cheese x 4 (45F-55F - Cold Holding); raw beef (56F - Hot Holding) person in charge placed bags of ice on top and placed whole pans into walk-in freezer. All ice were 41F below by end of inspection. Person in charge stated flip-top cooler kept open next to grill during lunch. Items were out of temperature for less than 2 hours per person in charge. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle with cleaner above chicken wings. Person in charge move spray bottle. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb on wall near dish machine and hand washing station missing vacuum breaker. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing station by dish area missing paper towels.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with clear liquid near desert station. Person in charge added glass cleaner label. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed small plastic cup in chili. Discussed with person in charge and they removed. Corrected On-Site

Basic - Hole in or other damage to wall. Observed wall next to walk-in cooler entrance falling off sheet rock.

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

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to shakers on drying rack.

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the spray hose by the dishwasher soiled with mold-like substance. Observed all gaskets on the walk in cooler, walk in freezer and reach in coolers soiled with dirt/slime. - From follow-up inspection 2023-01-13: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the spray hose by the dishwasher soiled with mold-like substance. Observed all gaskets on the walk in cooler, walk in freezer and reach in coolers soiled with dirt/slime. Time Extended

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 Dishwasher (Chlorine 0ppm) advised operator to use the 3 compartment sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad (45F - Cold Holding) at the cook line as per operator less than 30 minutes, operator replaced food in the cooler. Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Corrected On-Site

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

Basic - Floor area(s) covered with standing water. Walk in cooler floor. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. By the walk in freezer and kitchen area.

Basic - Light shield damaged/in disrepair. Observed 2 lights in disrepair in the kitchen area.

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled in the kitchen area. Repeat Violation - From follow-up inspection 2021-09-30: Ceiling tiles soiled in the kitchen area. Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler located by the fryers. - From follow-up inspection 2021-09-30: Standing water in bottom of reach-in-cooler located by the fryers. Time Extended