Dave & Buster's

Observed black and pink accumulation on interior roof of ice machine. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned:

(i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P

(ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P

(iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P

(iv) Before using or storing a food temperature measuring device; P and

(v) At any time during the operation when contamination may have occurred. P

2. Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P

3. Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if:

(i) In storage, containers of time/temperature control for safety food and their contents are maintained at temperatures specified under DPH Rule 511-6-1-.04 and the containers are cleaned when they are empty;

(ii) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and:

(I) The utensils and equipment are cleaned at the frequency in the following chart that corresponds to the temperature:

Temperature Cleaning Frequency

41ºF (5.0ºC) or less 24 hours

41ºF - 45ºF (>5.0ºC - 7.2ºC) 20 hours

45ºF - 50ºF (>7.2ºC - 10.0ºC) 16 hours

50ºF - 55ºF (>10.0ºC - 12.8ºC) 10 hours

and

(II) The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the food service establishment.

(iii) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under DPH Rule 511-6-1- .04;

(iv) Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues;

(v) The cleaning schedule is approved based on consideration of:

(I) Characteristics of the equipment and its use,

(II) The type of food involved,

(III) The amount of food residue accumulation, and

(IV) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or

(vi) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135ºF (57ºC) or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.

4. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods:

(i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse;

(ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel;

(iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or

(iv) Other methods approved by the Health Authority.

(v) Food trays may be cleaned and sanitized the same as table ware.

5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed grease accumulation on clean stored plates. PIC removed plates to be cleaned. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed reduced packaged salmon being thawed under refrigeration within the package. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. 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:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Observed multiple gnats in the main kitchen. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. 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; Pf and

4. Eliminating harborage conditions.

Observed evidence of walk-in freezer refrigeration unit leaking (ice accumulation in piping). Manager was advised to have walk-in cooler repaired by 5/11/26. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed prep-top cooler lids in disrepair, not properly latching. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Observed food debris in reach-in cooler drawers and excessive grease accumulation on component adjacent and behind grills ( where cleaned dishes were being stored). 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed drain plug missing. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Observed a box of jalapeño peppers in the walk in cooler that was adulterated. The box of peppers contained white mold. CA-PIC discarded the box of jalapeno peppers.

511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P

Observed build up on the interior surface of the ice machine. PIC advised the ice machine was deep cleaned recently. PIC will have the cleaning company to reclean the ice machine by 11/10/25. Also observed clean dishes with food build up. Observed brown build up in the ice scoop holders.

Observed stains and deep cuts in the cutting board. PIC advised to remove stained cutting boards by 11/5/25. Lid on ice bin in the server station contained black and brown build up. PIC will clean and disinfect the ice bin lid by 11/6/25.

Observed several food items not properly date marked including shredded cheese, garlic butter, cooked mashed potatoes, spinach dip, coleslaw, and open raw burgers.

Also observed the following expired foods including blue cheese (10/28), garlic (10/30), marsala sauce (10/30), battered pickles (10/23), cooked bacon (11/3/25). All expired product was discarded by the manager.

Observed several plates on the preparation line not inverted. PIC will invert or cover the top plate with plastic to prevent potential contamination.

Also observed ice buckets and bowls used to toss wings contained stagnant water due to the location not inverting properly.

511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed three fryer baskets in bad repair. Observed the broken wires that could become a physical hazard. CA- PIC discarded fryer baskets in bad repair.

511-6-1.05(2)(c) - Multiuse Food-Contact Surfaces (Pf) (c) Multiuse Food-Contact Surfaces.

1. Multiuse food-contact surfaces shall be:

(i) Smooth; Pf

(ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf

(iii) Free of sharp internal angles, corners, and crevices; Pf

(iv) Finished to have smooth welds and joints; Pf and

(v) Except as specified in paragraph 2 of this subsection, accessible for cleaning and inspection by one of the following methods:

(I) Without being disassembled, Pf

(II) By disassembling without the use of tools, Pf or

(III) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. Pf

2. The requirement in paragraph 1(v) of this subsection does not apply to cooking oil storage tanks, Distribution lines for cooking oils, or beverage syrup lines or tubes.

Observed sticky substance beneath the storage shelves in the kitchen. The nacho warmer/storage unit and low boy cooler also contained build up. CA- PIC will clean and sanitize all areas identified by 11/07/25.

Ceiling tile missing in the storage area (Back of kitchen). Floor tile broken beneath the toilet in the women's restroom.

Stagnant water also observed below the drink storage area. PIC will ensure the area remains dry to prevent small fly activity.

Observed dish machine, at bar area, utilizing a chlorine sanitizer with a concertation of 10 ppm. Manager discontinued use of the dish machine and was advised to utilize the three compartment sink until machine could be fixed.

Observed stuck on food debris and black accumulation on can opener blade. Also observed stuck on food on cleaned lids. Manger replaced can opener, and removed items and moved them to dish area for cleaning.

Observed food items stored in leaking reach-in cooler. Manager started the process of moving food items out of the refrigerator.

Observed multiple gnats in the main kitchen area.

Observed reach-in cooler leaking. Manager stated that maintenance was being performed today, 4/23/25, on coolers throughout the kitchen.

Observed missing drain plug for dumpster on the left. Manager was advised to replace drain plug.

Observed flickering light under grill hood.

Observed shelled eggs stored next to tomatoes in the reach in cooler. Raw chicken was also observed stored next to cooked chicken in the reach in cooler. Raw TCS foods cannot be stored next to ready to eat foods. CA- PIC corrected on site by removing raw chicken from the reach in cooler. According to the PIC, the raw chicken was improperly stored

Observed multiple employees not wearing proper beard restraints in the kitchen area. Effective hair and beard restraints must be worn to prevent potential contamination. CA- PIC will provide proper beard guards/restraints by 11/15/24

Observed small flies/gnats in the bar area located in the kitchen. Several small flies also observed in the dining area. CA- PIC advised that he switched pest control companies from Ecolab to Orkin.

Observed opening below the exterior door of the left side of the dining area. The door must be completely sealed to prevent pest entry by 11/15/24.

Observed sticky substance built up beneath the storage shelf in the kitchen bar area. The accumulated build up is causing small flies to breed under the shelf. CA- PIC will clean and sanitize the area below the shelf and the floor drain in the bar area. by 11/15/24

Observed accumulation of grease and old food build up (fries) in the housing area of the deep fryers. CA- PIC will have the area cleaned by 11/15/24.

Observed both dumpsters with missing lids. Dumpster lids or dumpsters must be replaced to prevent pest and birds from entering the dumpster. PIC will contact the dumpster company and have the dumpsters replaced by 11/15/24

Observed excessive dust build up on several vents throughout the kitchen and restrooms. Mold spores observed above the dish machine. PIC will have vents and ceiling above the dish machine cleaned and sanitized by 11/15/24.

Observed Pico de Gallo and ranch dressing above 41°F.

Observed pizza crusts in the walk-in cooler uncovered.

Observed QAC sanitizer solution in sanitizer bucket below 200 ppm and dish machine chlorine sanitizer solution at 0 ppm.

Observed multiple cleaned forks and spoons with debris build-up.

Observed dish machine at bar and ice bin at bar with build-up.

Observed drain flies/gnats throughout the dish/ware washing areas.

Observed multiple pipes (kitchen dish room and bar) leaking waste water onto the floor.

Observed mold build up on wall and ceiling behind dish machine. Mold spores were observed on the floor in the walk-in beer cooler of the main kitchen.

Observed the vents in the restrooms with dust build-up.

observed single use trays stored on the floor. Pease keep all single use items 6" off floor. (cos)

observed prep top lids that were not properly constructed and missing. Pease repair lids so that food product stays at appropriate temperature. violation of code 511-6-1-.05(2)(d) observed excessive food debris on prep top are. Please thoroughly clean equipment.