Game-On Sports Cafe

Observed sliced pepper jack (45F) and half and half (44F) above 41F. The ambient air temperature inside the walk-in cooler at 44F. Constantly going inside and outside of the unit might have caused the unit's ambient air temperature to increase. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. The ambient air temperature must be lower than 41F (recommend 36-38F). Corrected on Site (COS): Food items discarded.

Observed organic matter buildup along the baffle inside the ice machine. Equipment food-contact surfaces and utensils shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers equipment: At a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Wash, rinse, and sanitize the interior of the ice machine.

Observed the October 2025 inspection report posted for public view. The previous inspection was done in March 2026. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Post today's inspection report for public view.

Observed a bag of shredded cheddar cheese (45F) and raw chicken wings (43F) stored above 41F inside the reach in cooler. Person in charge (PIC) states the cooler has been opened and closed several times to take items out. 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. Keep the door closed when not in use.

Observed a bag of shredded cheddar cheese (47°F) stored inside the reach in cooler above 41F. Person in charge (PIC) states the food item was not outside of the unit at any time today. 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. COS: Food item discarded.

Observed organic matter buildup along the baffle inside of the ice machine. Equipment food-contact surfaces and utensils shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers equipment: At a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Wash, rinse, and sanitize the interior of the ice machine.

Observed the inside of the microwave corroded with rust and in poor condition. Microwave ovens shall be in good repair and meet the safety standards specified in 21 CFR 1030.10 for Microwave ovens. Replace microwave with a commerical grade microwave.

Observed souffle cups being used as a scoops in the various seasonings. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. Replace single use cups with a scoop with a handle.

Observed the inside of the microwave corroded with rust and in poor condition. Microwave ovens shall be in good repair and meet the safety standards specified in 21 CFR 1030.10 for Microwave ovens. Replace microwave with a commerical grade microwave.

Observed heavy grease buildup on the vent hood and fryers, vent hood was last serviced March of 2021. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Deep clean equipment to eliminate grease debris.

Observed large gapping holes in the wall behind the ice machine.All physical facilities shall be maintained in good repair. Fill in holes.

Observed the scoop used for batter with the handle touching the food item within the container. In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Place handle above the top of the food item.

Observed the inside of the microwave corroded and in poor condition. Microwave ovens shall be in good repair and meet the safety standards specified in 21 CFR 1030.10 for Microwave ovens.

Observed heavy grease buildup on the vent hood and fryers, vent hood was last serviced March of 2021. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Deep clean equipment to eliminate grease debris.

Observed no paper towels at the hand sink in the bar and ware-washing area. Each handwashing sink or group of adjacent handwashing sinks shall be provided with paper towels. Place paper towels at each hand sink.

Observed no hand soap at the hand washing sink in the bar and ware-washing areas. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Refill soap dispensers today.

Observed orange and pink-like substance buildup along the baffle of the ice making machine. Equipment food-contact surfaces and utensils shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers equipment: At a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Wash, rinse, and sanitize the interior of the ice machine.

Observed no hand soap at the hand washing sink in the bar and ware-washing areas. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Refill soap dispensers today.

Observed no paper towels at the bar and ware-washing sinks. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. Place paper towels are the hand washing sinks.

Observed orange and pink organic matter buildup along the baffle of the ice making machine. Equipment food-contact surfaces and utensils shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers equipment: At a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Wash, rinse and sanitize interior of the ice machine.

Observed the microwave heavily soiled with old food debris and splatter throughout. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Employee cleaned interior of the unit during today's inspection.

Observed no soap at the handsink near the back door in the main kitchen. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Please replace soap at handwashing sink.

Observed no paper towels at the handsink near the back door in the main kitchen area. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. Please replace paper towels.

Observed a chemical spray bottle of cleaner stored with other chemicals without labels. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Employee labeled bottle with the common name of the material.

Observed outside garbage receptacle lid open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food service establishment. Please close lid.

Observed several items in the reach-in cooler and walk-in cooler held above 41F. All Time/Temperature Control for Safety (TCS) foods shall be be kept at 41F and below or 135F and above. Person in charge (PIC) discarded items.

Observed open packages of sliced deli meats with no date marking. Time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety. Items discarded due to being out of allowable temperature range.

Observed no thermometer or temperature measuring device inside of the walk-in cooler and the thermometer that is attached to the unit does not work either. All units shall have a thermometer in the warmest part of the unit to measure ambient air temperature and have one that is attached to the unit that is functional. Get the temperature gauge fixed and add a thermometer to the walk-in cooler.

Observed vent hood heavily soiled with grease build up and debris hanging off along the edge and interior. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Have vent hoods cleaned.

Observed a broken and unused reach in cooler in the main kitchen. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. Remove broken reach-in cooler from premises.