GRILLMASTER

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave above steam table soiled with food debris.

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door of kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in 95f water. Employee turned water up on warmer. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing at room temperature. Employee put fish in sink under running. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee removed towels from prep table and placed in sanitizer bucket. Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over several ready to eat items in cooler - From follow-up inspection 2026-02-04: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - No ambient thermometer in small prep cooler. Operator replaced Corrected On-Site - From follow-up inspection 2026-02-04: Time Extended

Basic - - From initial inspection : 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. Salmon thawed this morning. Educated operator on reasons for removing packaging and stop sale - From follow-up inspection 2026-02-04: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. on seafood prep table - From follow-up inspection 2026-02-04: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior of red microwave and silver microwave -Interior of upright oven - From follow-up inspection 2026-02-04: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gasket in seafood prep -Sides of fryers - From follow-up inspection 2026-02-04: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing at room temperature on sink - From follow-up inspection 2026-02-04: Time Extended

• From initial inspection : Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 2 tanks in back storage area - From follow-up inspection 2026-02-04: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over pork. Operated placed pork above chicken. 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. Milk in reach in cooler not date marked expiration 4/17/2025. Operator discarded.

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Facility advertising Red snapper serving snapper. Operator changed menu board during inspection to snapper. Operator changed menu boards and menus during inspection. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Brisket in reach in cooler made Saturday per operator not date marked.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Pipe next oven.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over potato salad. Manager moved eggs Corrected On-Site

High Priority - Time/temperature control for safety fish that is reduced oxygen packaged not vented

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. green beans (127F - Hot Holding). Less than 4 hours. Turned up heat Corrective Action Taken

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. Printed form and employees signed Corrected On-Site

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 - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 112F . Manager discarded water Corrective Action Taken

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

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 - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Facility is licensed as non seating. Facility has 8 seats with 2 tables inside the facility Owner has seating evaluation form already, waiting on Fire Marshal to sign off

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in stand up freezer on right side of cook line and debris build up in bottom of freezer

Basic - No Heimlich maneuver/choking sign posted.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked Mashed potatoes and cooked beef.pasties in front case Corrected On-Site

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

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. shrimp (75F - Cooling) 3 hrs at 3:30. Corrective Action Taken Warning - From follow-up inspection 2022-05-19: Time Extended - From follow-up inspection 2022-07-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shrimp (75F - Cooling) 3 hrs at 3:30. In a covered plastic container at room temperature on ice packs Warning - From follow-up inspection 2022-05-19: Time Extended - From follow-up inspection 2022-07-20: Nothing cooling. Time Extended

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.