KICKBACK NEIGHBORHOOD TAVERN

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Pitted floor in bar area where stagnant water is stored. Warning - From follow-up inspection 2026-02-13: Same. Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef handle raw shrimp to remove from hand wash sink then began to handle clean fryer basket and clean utensil at grill; no hand wash. Observed chef handled dirty dishes at triple sink then began to handle of clean pot on stove; no hand wash. Chef washed hands.Advised chef to sanitize areas contaminated. Corrective Action Taken

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator prepared Chlorine of 100ppm. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. In kitchen: Garlic butter identified in written procedure time marked 3pm of the day prior. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area: heavy cream (82F - Cold Holding) As per chef, stored less than 4 hours. Not prepped or portioned today. Operator discarded. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. In kitchen: Garlic butter identified in written procedure time marked 3pm of the day prior. See stop sale.

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. In kitchen: Chimmichurri identified in written procedure not time mark. As per operator, stored since 1pm. Operator time marked. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: On flat top grill: cheese sauce (109F - Hot Holding) As per chef, stored 30 mins. Chef reheated to 179F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Only hand wash sink in kitchen used to store raw shrimp. Chef removed raw shrimp. Corrected On-Site

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Raw shrimp stored in hand wash sink to thaw no longer frozen. Operator placed to quick chill. Corrective Action Taken Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator provided chlorine solution of 100ppm. Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler unit: sliced tomatoes (53F at 3:15pm- Cooling) As per chef, cooling since 11am. Sliced tomatoes did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: mashed potatoes (45F - Cold Holding) As per operator, stored over 4 hours in unit. Not prepped or portioned today. See stop sale. Warning - From follow-up inspection 2025-06-11: At flip top cooler unit: sliced tomatoes (44F at 4:40pm- Cooling) As per chef, cooling since 11:30am. Sliced tomatoes did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler unit: sliced tomatoes (53F at 3:15pm- Cooling) As per chef, cooling since 11am. Sliced tomatoes did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale. Warning - From follow-up inspection 2025-06-11: At flip top cooler unit: sliced tomatoes (44F at 4:40pm- Cooling) As per chef, cooling since 11:30am. Sliced tomatoes did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale. Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: cooked beef (114F at 12:15am; 101F at 12:47pm- Cooked Cooling) As per operator, cooling since 10:45am. Item did not cool from 135F to 70F in 2 hours. Item stored tightly packed in a covered container. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: cooked beef (114F at 12:15am; 101F at 12:47pm- Cooked Cooling) As per operator, cooling since 10:45am. Item did not cool from 135F to 70F in 2 hours. Item stored tightly packed in a covered container. See stop sale. Repeat Violation Admin Complaint

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch phone then handled clean utensils at steam table; no hand wash. Employee washed hands. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not all marked with last date served. Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler: sour cream (48F at 12:10pm; 48F at 12:45pm- Ambient Cooling) As per operator, cooling since 9:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Item stored over stacked. Operator moved to quick chill. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for cut cabbage, pico de gallo and cut lettuce time marked at cook line. Operator included items on written procedure form. 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. Guacamole prepared 2 days prior; not date marked. Operator date marked. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of degreaser. Operator labeled. Corrected On-Site

Basic - - From initial inspection : 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. Dishwasher (Chlorine 0ppm). Not in use during inspection. Warning - From follow-up inspection 2024-05-15: Same. Manager has ordered a new dishwasher which will not be installed until the 24th of May 2024. Admin Complaint Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded chicken over steak and pork chops on the speed rack in walk-in cooler Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burgers (46F - Cold Holding) in drawer under the grill; As per operator food not prepared or portioned today; food out of temperature for approximately 2 hours; food moved to different cooler ; Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. fish (48-51F - Cooling)at 1:00 to 51 F at 1:15 since 11:00 in cold drawers under the grill; at this rate food will not reach 41° F or below ; food moved to different cooler; Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (116F - Hot Holding) on the cooling rack on steam table ; food out of temperature for approximately 1 hour; operator started reheating to 165 F Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a sheet pan with raw shrimp stored above a sheet pan with cooked mushrooms A sheet pan with raw steaks stored above a container with cooked turkey , cooked chicken wings inside walk-in cooler. Observed a non commercially packaged with raw fish stored above containers with butter and ham stored inside reach in freezer. Operator stored properly all products inside walk-in cooler. 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. Operator unable to provided signed forms. Emailed form to operator 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. Observed containers with soup, guacamole, salsa not dated marked. Per operator products prepared and stored for approximately 28 hours. Advised operator to date mark all products Corrective Action Taken

Intermediate - Spray bottle containing toxic substance(windex, degreaser , cleaner) not labeled. Advised operator to labeled Corrective Action Taken

Basic - Soda boxes stored on floor on the bar area. Advised operator to stored properly at least 6" from the floor Corrective Action Taken

High Priority - Employee switched from working with raw food( raw chicken ) to handle clean equipment and labels without washing hands. Operator washed hands. Discarded labels, and clean and sanitized equipment Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Metal pans, sanitized bottles inside hand washing sink on bar area. Operator removed Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at cook line. Operator provided Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance( sanitized )not labeled. Operator labeled Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed partially frozen beef, shrimp and pack sauce thawing at room temperature on kitchen. Operator placed products under running water Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed a container with raw shell eggs stored above a container with unwashed peppers inside walk-in cooler. Operator stored properly Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a container with raw chicken stored behind a container with raw beef inside cooler under flat top grill. Operator stored properly Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed a container with Sheila shine store next to butter liquid next to flat top grill And observed an eye drops stored next to bread on cook line. Operator stored properly both quemical away from food Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to 3 compartment sink. Operator provided Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Intermediate - Handwash sink not accessible for employee use at all times. Observed metal spoon, sponge stored inside hand washing sink next to 3 compartment sink. Operator removed. Corrected On-Site Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils on top of reach in cooler where cooked chicken wings are stored. Operator removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bottle of oil, vodka and water not labeled on kitchen area. Operator labeled. Corrected On-Site