Oct 30, 2025
Routine
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed during the course of this inspection that the handwashing sink in the main kitchen was blocked by a large fan, trash bin and partially by an oven. COS: Items were rearranged to restore access. CA: Glynn EH instructs management to ensure that all handwashing sinks are easily accessible to staff at all times.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed during the course of this inspection that the facility dishwashing machine was not dispensing chlorine sanitizer. COS: Management instructed staff to switch to 3 compartment sink use. CA: Glynn EH instructs management to have the dish machine serviced before use and to ensure that dishes and equipment are properly sanitized with a chlorine sanitizer concentration of 50-100ppm or a Quat solution between 150-400ppm.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed during the course of this inspection that one of the soda gun nozzles at the main bar displayed significant buildup on the dispensing surface. COS: Nozzle was removed from service until it could be cleaned and sanitized. CA: Glynn EH instructs management to ensure that all food contact surfaces are being cleaned and sanitized often enough to ensure that they are kept clean to sight and touch as well as sanitary.
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)
Observed during this inspection that the facility had a large container of greens labelled prepped on 10/22 and marinara sauce labeled 10/13 the date is 10/30. COS: Items were discarded. CA: Glynn EH instructs management to ensure that all tcs food items are promptly discarded when they have reached the end of their 7 day discard period. The time begins when food is initially prepped, cooked, or thawed.
8-2B - toxic substances properly identified, stored, used
Regulation: 511-6-1.07(6)(b) - working containers, common name (pf)
Observed during the course of this inspection that the facility had multiple unlabeled chemical bottles in the facility with chemicals inside of them. COS: Management removed the bottles from the working areas of the facility. CA: Glynn EH instructs management to ensure that all chemical bottles are labelled with the working name of the chemical inside of them.
8-2B - toxic substances properly identified, stored, used
Regulation: 511-6-1.07(6)(c) - storage, separation (p)
Observed during the course of this inspection that the facility had spill powders, first aid supplies, and sanitizer chemicals stored above food storage/prep equipment, prep tables, and above single use gloves. COS: Items were moved when identified. CA: Glynn EH instructs management to ensure that all chemicals and potentially toxic substances are properly stored separate and away from food storage/prep areas as well as equipment and single use items.
15C - nonfood-contact surfaces clean
Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)
Observed during the course of this inspection that the facility hand multiple shelves and handles of equipment that displayed sticky debris buildup. CA: Glynn EH instructs staff to ensure that all nonfood contact surfaces are cleaned and sanitized often enough to ensure they are not building up with old food grease and buildup.