SWIFT GRILL

High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bucket 0 ppm remixed 400ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over beef in walk-in cooler

Basic - Employee eating in a food preparation or other restricted area. Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Behind bar - From follow-up inspection 2025-07-09: Time Extended

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Shelf in back area by take out - From follow-up inspection 2025-07-09: Time Extended

High Priority - Raw shell eggs stored over opened yogurt, juice in the walk in cooler. In the upright freezer raw beef lamb patties stored over portioned cheese curds and pineapples. 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. Shredded beef made 11-6

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.

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. 2 gallons of milk opened in the walk in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Soda nozzles in hand sink at the bar. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.

Basic - Ceiling tile shows damage or is in disrepair in the dining area and bar.

Basic - In-use choppers stored in cracks between pieces of equipment. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons at the bar Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Informed Manager. Changed product. Corrected On-Site

Basic - Food stored on floor. Container of food in walk in cooler. Informed manager. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over Rte sauces 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. Damas on cook line, multiple items in walk in cooler Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Meats in walk in cooler. Corrected On-Site

Basic - Food stored on floor. Container of onions in walk in cooler

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice was at 129 F at time. Manager and employees instructed to re-heat product. Second temperature of rice 141F

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in dish room. Informed operator. Corrective Action Taken

Basic - Stored food not covered. Reach in freezer had food items not covered. Informed operator. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located on prep table. Informed operator. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage stored over cooked chicken Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats found at 65°, in Service more than 4 hours

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. Milk Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled

Intermediate - Handwash sink not accessible for employee use at all times. Rear sink had hose in it. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Next to dishwasher

Basic - Old labels stuck to food containers after cleaning.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

Basic - Stored food not covered. Inside reach in freezer Corrected On-Site

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