NAPOLEON'S GRILLE

Observed the TCS foods items in the upper-right section of the expo-side of kitchen cold holding at temperatures above 41F (see temperature log). CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: PIC discarded the TCS foods.

Observed inner ice machine, where the ice dispenses from, unclean to sight and touch, with black residue. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Advised to burn ice and clean and sanitize ice machine by April 10th 2026, and to send pictures of inner ice machine to health inspector.

Observed cream, half-half, and crème Brule in a reach in cooler exceeding 41 degrees F as well as ambient temperature of the unit reaching 56 degrees F.

CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

COS: PIC voluntarily discarded the food items as dairy items have been sitting in the cooler for over 24 hours and crème Brule for over 3 hours.

Discussed with PIC to not use the cooler until it is serviced.

Observed one live roach on a bin near fryers as well as well as multiple dead cockroaches in the traps near the prep top coolers.

CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule;
4. Eliminating harborage conditions.

Discussed with PIC to provide the invoice via email of the upcoming pest control treatment scheduled on 4/29/2025. Previous pest control is dated on 4/15/2025.

Observed steak in a chef's drawer exceeding 41 degrees F as well as guacamole and sour cream in the prep top cooler exceeding the internal temperature of 41 degrees F.

CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

COS: The chef's drawer and prep top cooler were serviced right away. Final temperature reading was 35 degrees F for chef's drawer and 29 degrees F for the prep top.

Observed 0ppm QUAT sanitizer in the three sanitizer dedicated buckets.

CA: A quaternary ammonium compound solution shall have a minimum temperature of 75ºF, have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions.

COS: PIC remade the QUAT sanitizer buckets to measure ~200ppm.

Observed an employee rinsing a spatula after using it under the sanitizer dispenser hose and then placing the spatula back on her work station right away to be used.

CA: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized at a contact time of at least 30 seconds for other chemical sanitizing solutions (such as QUAT).

COS: PIC properly set up the three compartment sanitizing sink and educated the employee on proper process how to wash utensils in three compartment sink.

Observed roach bait granules on the outlet near the shelf of clean equipment and directly above clean utensils used at the restaurant.

CA: Poisonous or toxic materials shall be used according to manufacturer's use directions included label instructions that state that use is allowed in a food service establishment. Also, be applied so contamination including toxic residues due to drip, drain, fog, splash or spray on food, equipment, utensils, linens, and single-service and single-use articles is prevented.

PIC removed the roach bait in one area and will have the rest of the bait granules removed within the next 72 hours. PIC voluntarily moved the equipment and dishes that might have been contaminated to the three compartment sink to be properly washed and sanitized. Once both areas of the roach bait are cleared PIC will send photos via email.

Observed QUAT sanitizer in the three compartment measuring over 400ppm.

CA: Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions).

COS: PIC remade the sanitizing solution by diluting it with water. Final measure 200ppm QUAT.

Observed salmon thawing in chef's drawer as well as walk in cooler in oxygen reduced packaging.

CA: Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less.

COS: PIC voluntarily discarded the salmon thawing in the walk in cooler and chef's drawer.

Observed one live German cockroach under the grill as well as multiple dead cockroaches in the traps near the stove. PIC provided pest control servicing invoice dated 2/13/2025.

CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control and eliminating harborage conditions.

Discussed with PIC to provide the invoice via email of the upcoming pest control treatment.

Observed chipped silicone spatulas used in the kitchen to prepare foods.

CA: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded.

COS: PIC discarded the chipped spatulas.

Observed dark buildup around the fan area in a walk in cooler.

CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed the inside of the ice machine with black matter on gray plastic piece and debris accumulation of the door rims. COS: Observed PIC turning off ice machine and cleaning out the ice and thoroughly cleaned and sanitized the inside of the ice machine to remove black matter and debris. Observed inside of microwave covered in food debris. COS: Microwave was cleaned and sanitized. Observed dried food debris on cleaned utensils hung on racks. COS: All unclean utensils were placed in ware washing area to be cleaned and sanitized.

Observed bar dishwashing machine reading at 0ppm chlorine. PIC made a call to SuperSource to schedule service. Dishwashing machine should be 500-200ppm chlorine at all times.

Observed just prepped TCS foods (raw salmon and raw hamburger meat being placed inside reach-in drawer cooler units to cool. PIC states foods were just placed in units that day, reach-in drawer cooler units are not designed to cool foods prior to being served on the line. Food should be placed in walk-in cooler/freezer or on ice to assist with proper time and temperature requirements for cooling. See temperatures in temperature log. COS: TCS food was placed in walk-in cooler to cool rapidly.

Observed multiple plastic red cups stacked on top of each other still wet in both wait stations. COS: Plastic cups were placed in drying rack to air dry. Food contact utensils shall be air-dried or used after adequate draining before contact with food/drink.