BLACK ANGUS BAR & GRILL

Basic - - From initial inspection : Basic - Equipment in poor repair. Multiple reach in coolers with damaged handles. - From follow-up inspection 2026-02-03: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. At side and back door - From follow-up inspection 2026-02-03: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In both walk in freezers - From follow-up inspection 2026-02-03: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In far right reach in cooler on cooks line - From follow-up inspection 2026-02-03: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top and back of oven on prep side of kitchen Multiple reach in coolers with rust on out the outside - From follow-up inspection 2026-02-03: Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At expo line hand washing sink. Operator refilled paper towel dispenser. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield and sides of ice machine in back hallway Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Throughout cook line and prep area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and keys on cutting board next to grill on cooks line Cell phone and keys on prep table where employee was preparing salad mix. Operator moved items to employee area Corrected On-Site

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

Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles cracked throughout kitchen Repeat Violation

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at back prep table and prep sink

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked mashed potatoes made 1 hour prior per operator (124F - Hot Holding) Operator put on stove to reheat Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On ice shield of first ice machine in back hallway Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Several throughout Repeat Violation

Basic - Dead roaches on premises. 4 observed in glue trap in chemical storage room Operator discarded trap Corrected On-Site

Basic - Equipment in poor repair. Door handles missing on reach in cooler by expo area across from salad station Repeat Violation

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

Basic - Floor tiles missing and/or in disrepair. Cracked tiles throughout Repeat Violation

Basic - Hole in or other damage to wall. Hole at base of wall in dry storage Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment exteriors throughout Hood vents over cookline and prep area Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Across from salad station Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout Repeat Violation

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. meatballs in reach in cooler drawer under flattop grill overnight per operator (45F - Cold Holding) - From follow-up inspection 2025-03-05: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meatballs in reach in cooler drawer under flattop grill overnight per operator (45F - Cold Holding) Repeat Violation - From follow-up inspection 2025-03-05: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On ice shield of first ice machine in back hallway - From follow-up inspection 2025-03-05: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Several throughout - From follow-up inspection 2025-03-05: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Door handles missing on reach in cooler by expo area across from salad station - From follow-up inspection 2025-03-05: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-03-05: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Several tiles cracked throughout - From follow-up inspection 2025-03-05: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Water damage on wall by dish machine as evidenced by swelling Repeat Violation - From follow-up inspection 2025-03-05: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer Repeat Violation - From follow-up inspection 2025-03-05: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on floor on cookline dusty Equipment exteriors throughout Hood vents over cookline and prep area Repeat Violation - From follow-up inspection 2025-03-05: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. On clean dish rack - From follow-up inspection 2025-03-05: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in coolers across from salad station - From follow-up inspection 2025-03-05: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation - From follow-up inspection 2025-03-05: Time Extended

High Priority - Rodent activity present as evidenced by rodent droppings found. -approximately 26 rodent droppings on top of dish machine -employee cleaned up -approximately 60 rodent droppings under shelving ,rice and flour containers in storage room Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 48f,butter 53f advised to put more ice around pans

Basic - Dead rodent present. -dead rodent on glue trap between walk in cooler and wall. Manager discarded Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open drink on shelf under prep table next to croutons

Basic - Food stored on floor. -bags of salt on floor in storage room

Basic - Hole in or other damage to wall. -next to dish machine ,wall covering not properly attached

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -walk in freezer by door

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine -under hand sink on cookline

Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled under wait station

Basic - Unclean building components, attachments or fixtures. Hood vent filters soiled with grease. Cleaning scheduled March 7th, per operator

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mahi 3 filets, salmon 7 filets completely thawed in ROP packaging. Operator willingly discarded product and reviewed proper procedures with team. Corrective Action Taken

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's employee restroom

Basic - Bowl or other container with no handle used to dispense food. Sugar, cheese, bulk seafood flourCorrected On-Site Corrected On-Site

Basic - Ceiling tile missing. Liquor room closest to bar.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.liquor room closest to bar

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. Mahi 3 filets, salmon 7 filets completely thawed in rop package.

Basic - Covered waste receptacle not provided in women's bathroom. Women's employee restroom.

Basic - Cutting board has cut marks and is no longer cleanable. On cookline.

Basic - Floor soiled/has accumulation of debris. Under back preparea equipment

Basic - Ice scoop handle in contact with ice. Soda machine in servers station. Corrected On-Site

Basic - Light not functioning. 2 in back hood vent

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in drawer under grill

Basic - Unclean building components, attachments or fixtures. Hood vents throughout kitchen, walk-in cooler fans

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to salad station, back prep area

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit, rice (127F - Hot Holding)/1 hour. Operator instructed to reheat. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Metal container used to portion chili in walk in cooler. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Ceiling tile missing in alcohol storage area.

Basic - Floor soiled/has accumulation of debris, under ice machine,

Basic - Ice buildup in walk-in freezer.

Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - No handwashing sign provided at bar hand sink used by food employees.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flour lid soiled with food debris in food storage area,

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

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in bowl thawing in three compartment sink. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust, by soda rack.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On-Site

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. Test through three cycles 0ppm. Retested at 50ppm during inspection.

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. Provided operator with form. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Minestrone soup and clam chowder in cooler 2 days per operator. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink hot holding service line. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Door next to walk in freezer. Emergency exit door.

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

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

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Near spray hose in ware wash area.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed crab legs over French fries in reach in freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Small black reach in cooler ; raw chicken wings (48F - Cold Holding); raw chicken (48F - Cold Holding). All items less than 4 hours. Kitchen manager moved to reach in cooler for recovery

Intermediate - No probe thermometer provided to measure temperature of food products. Line cooler above steam table

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with sanitizer with no label. Employee labeled. Corrected On-Site

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

Basic - Ceiling tile missing. Observed one single ceiling tile missing above waitstaff soda area. Observed ceiling tile missing in front of walk in cooler

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed small leak above waitstaff station. Establishment has pan catching drops of water on shelving above station. No clean equipment in area and no cross contamination observed. Manager states repairs in process of being made.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets by ice machine not inverted. Employee invertedCorrected On-Site Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Outside veggie walk in cooler

Basic - Covered waste receptacle not provided in women's bathroom. In women's employee bathroom

Basic - Cutting board has cut marks and is no longer cleanable. Small purple cutting board at bar area

Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Advised operator to move coffee and tea maker from potential contamination from Leakey ceiling at waitstaff area until repairs are completed

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - Ice scoop handle in contact with ice. At soda stations (both)

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

Basic - Light not functioning. At cook line / hood. Employee put new bulb in Corrected On-Site

Basic - Light shield damaged/in disrepair. Observed standing water in light shield at waitstaff/soda area

Basic - Missing drain plug at dumpster.

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

High Priority - Raw animal food stored over or with unwashed produce. Beef over oranges in two door glass cooler at cookline. Operator moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (44F - Cold Holding) operator states out less then one hour, placed on ice for rapid cooling Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ribs (90F - Hot Holding); mashed potatoes (120F - Hot Holding); in hotbox in kitchen. Operator states in less then 2 hours, will reheat to 165F Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed operator dump ice into handsink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cookline, operator placed towels at sink Corrected On-Site

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

Basic - Cove molding at floor/wall juncture broken/missing. Outside of veggie walk-in

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed prime rib at 54°F from overnight in reach in cooler by grill.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed prime rib at 54°F from overnight in reach in cooler by grill.

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. Observed 2 gallons of opened milk in reach in cooler no date mark. One from today and one from previous day - longer than 24 hrs. Chef corrected.

Intermediate - Handwash sink used for purposes other than handwashing. Observed towel in hand wash sink by dishwasher. Chef corrected. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans by back door and plastic mugs by server station

Basic - Ice scoop handle in contact with ice. Manager corrected Corrected On-Site