PARK AVENUE BAR-B-QUE & GRILLE

Intermediate - - From initial 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. Emailed to operator Warning - From follow-up inspection 2026-01-31: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee grabbed stove brush from floor then put gloves on; no handwash Employee washed hands Corrected On-Site Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw chicken then touched knob at stove; no handwash Employee washed hands and sanitized areaCorrected On-Site Corrected On-Site Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their back then grabbed bags of bread; no handwash Employee washed hands Corrected On-Site Warning

High Priority - Live, small flying insects found Observed one live small flying insect at prep area landing on cooked beef Observers two live small flying insects at server station Operator threw product away and killed the two flies at the server station Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer: raw ground beef not commercially packaged stored over onion rings Operator stored properly Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One small flying insect landed on cooked beef See stop sale Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac and cheese (130F - Hot Holding) since 20 minutes ago; mashed potatoes (114F - Hot Holding) since 20 minutes ago; Operator moved to stove to reheat Mac and cheese to 188F and mashed potatoes to 200F Corrected On-Site Warning

High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. At prep area: pork shoulder (80F - Hot Holding) since an hour ago Operator moved product to oven to reheat to 165F Corrective Action Taken Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator Warning

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. No date mark on cheese portioned 2 days ago Operator placed label on product Corrected On-Site Warning

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 to operator Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Products placed at 11am time marked; buffalo with butter, cooked spare ribs, cooked baby back ribs, cooked chicken. No written procedure Advised operator to write products into time procedure Warning

Basic - Food stored on floor. Buckets of barbecue sauce stored on floor Operator stored properly Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Raw frozen chicken thawing on three compartment sink Operator placed product under running water Corrected On-Site Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and handled clean plates without washing hands. Discussed with Operator. Operator discussed with employee. Corrective Action Taken Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. At cook line; cooking oil stored in/dispensed from spray bottle designed/labeled for chemical use only. Operator discarded spray bottle. Corrected On-Site Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Bartender removed dirty dishes from bar and then scooped ice/prepared drinks without washing hands. Discussed with Operator. Operator discussed with employee. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; cut tomatoes (45F - Cold Holding); Operator stated not prepared or portioned today, being held in overfilled pan for less than 4 hours, removed overfilled portion. At cook line; house made wing sauce w/ butter (67F - Cold Holding). Operator stated not prepared or portioned today, being held at room temperature less than 4 hours, moved to walk-in cooler. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Hot holding cabinet; cooked pork ribs (108F - Hot Holding); cooked chicken (113F - Hot Holding); Operator stated items were reheated prior to being placed in hot holding cabinet, held 1 hour, moved to be reheated for immediate service. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At cook line; Sanitizer Bucket (Chlorine 200+ppm) Operator diluted to chlorine 100ppm. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. At bar hand wash sink; no soap. Operator provided soap. 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. At cook line low boy reach in cooler; chicken salad no date mark. Operator stated prepared on site 2 days prior. At walk in cooler; cooked collard greens, no date mark Operator stated prepared on site 2 days prior. Operator applied appropriate date mark(s). Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. At triple sink; spray bottle containing degreaser not labeled. Operator labeled. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5-6 flying insects throughout back kitchen area. Observed 1 flying insect land on single use napkins by tall clear reach in cooler in kitchen. Operator discarded napkins. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw pork ribs over shredded cabbage at walk in cooler. Operator stored properly. Corrected On-Site Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Tall hot box by grill: Baby back ribs (120-123F - Reheating)at 3:50 since 2:00 - 158 at 4:10 - rechecked 190F ; chicken leg and thighs (123-126F - Reheating) at 3:50 since 2:00 - 161F at 4:10 - rechecked 180F baked beans (132F - Reheating) at 3:50 since 2:00 - 130F at 4:10 - rechecked 183F At current rate of reheating products will not reach 165F within 2 hours. Operator returned all products to oven to finish reheating, all products at 165F+. Corrective Action Taken Warning

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. baked beans (132F - Reheating) at 3:50 since 2:00 - 130F at 4:10 - rechecked 183F At current rate of reheating product will not reach 135F within 2 hours. Operator returned to oven to finish reheating, product at 165F+. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Observed Chemical sanitizer stored next to single use portion cups at green storage rack near clear stand up reach in cooler. Operator stored properly. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in by fryer station: potato salad (56F - Cooling) at 4:00 since 1:30 - 56F at 4:25 At current rate of cooling product will not reach 41F within 4 hours. Operator split into smaller pans and placed in walk in freezer to quick chill. Corrective Action Taken Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Chlorine sanitizer bucket with wiping cloth inside at 200ppm, operated corrected to 100ppm. Corrected On-Site Warning