Tricoli's Birchwood Grill

Year by year

Inspections

1. Jan 30, 2026 Re-inspection · 3 priority foundation, 1 core, 3 repeat
   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for cooling chicken in walk in cooler. Observed chicken being cooled in deep container. Took temperature and chicken was 77F. Establishment had 10 minutes to cool it down to 70F. Informed owner. Owner had staff place the chicken into two different shallow pans and place it into the walk in freezer. Took temperature and chicken was 50F. Owner stated they will educate all staff.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Observed containers of chili in walk on cooler, 2 door prep cooler, in walk in freezer, container of guacamole in 2 door prep cooler, container of Alfredo sauce in 2 door prep cooler, container of sliced ham in walk in cooler, container of corn beef and container of cooked pork in walk in freezer are improperly date marked. Discussed with kitchen PIC when all these food items were made. PIC stated on 1/17/26 and 1/18/26. Instructed Kitchen PIC then must maintain date marking on all tsc food items that are being held over 1 day. PIC stated they will maintain date marking and put date marks on these containers of food. Returned on 1/30/26 for reinspection. Observed in walk in freezer containers of cooked pork and container of meatballs are not date marked. Informed owners. Owner stated they were cooked and frozen on 1/19/2026 and staff forgot to date mark them. Owners stated they will educate staff. Observed container of cooked pork in walk in cooler it was date marked 1/19/2026 and another container of cooked pork in prep cooler not marked. Informed owners and owner stated both containers werre made on that day and frozen on that date same day. Then is was thawed and placed into wal

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     Observed no time as a public health control plan is available for review. Establishment is using time as a public health control for chicken on the buffet line and all food items that are held under ice in canoe. Establishment is writing down times on dry erase board. Instructed and provided education to owner on TAPHC. Owner stated they will write a plan and submit to KCPH.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Core Repeat

     WALL AND CEILING COVERINGS AND COATINGS

     Observed in basement water is leaking through the ceiling and crement walls. Observed wooden walls next to it have water damage and water pooling on the floor. Observed. Informed owner and owner stated they will get a work order in to repair it.

     Correction: Provide wall and ceiling coverings that are smooth, easily cleanable and nonabsorbent.

     Code 6-201.16

2. Jan 21, 2026 Routine · No items found

   No violations cited.

3. Jan 21, 2026 Routine · 6 priority, 6 priority foundation, 1 core, 1 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after handling raw beef patties. Employee then touched handles of the prep cooler with ready to eat food items in it. Employee then realized this and discarded gloves. Employee then don a new pair. Instructed and provided education to employee on when to wash their hands. Employee then washed their hands. After washing their hands employee dried their hands on apron. Instructed employee they must dry their hands on paper towel. Employee then washed their hands again, dried they hands with paper towel and don a new pair of gloves.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Observed employee observed handling ready-to eat foods with their bare hands. Observed employee prepare a bun for sandwiche with their bare hands. Instructed and provided education to employee they must wear gloves when handling ready to eat food items. Employee then discarded the bun and don a pair of gloves.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority

     FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY

     Observed two containers of cobblers, container of tortrilla chips and container of croutons on the buffet line in the customer self-service area are not protected from contamination. Observed no sneeze guards foor these food items. Owner was aware and stated they are getting sneeze guards for the these food items.

     Correction: Provide a food shield, food guard, or other effective means to protect food from potential consumer contamination.

     Code 3-306.11

   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Observed a deep container of covered mashed potatoes in walk in cooler is at 52F. Observed mashed potatoes were made on 1/20/2026. Discussed with kitchen Person In Charge and PIC stated mashed potatoes were placed into the walk in cooler yesterday at 11:00am. Took side by side temperatures and PIC got 50F. PIC then discarded container of mashed potatoes. Provided education on proper ways to cool food items.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Observed container of raw chicken 47F, container of chili 47F, container of raw beef patties 47F, container of sour cream 47F, container of gaucalmoe 47F and container of hard boiled eggs 49F in 2 door prep cooler. Informed Kitchen PIC and PIC took temperatures each item. PIC got 45F and 47F for these items. Kept cooler closed for 15 minutes to see if cooler dropped in temperature. Cooler maintain 47F. PIC stated all the food had stay in the prep cooler over night. PIC then discarded all containers of TCS food items in the cooler. Owner stated they will get a work order in to repair the cooler and keep non-tcs food in it.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     Observed no air gap provided on ice machine and soda fountain machine in server area and observed no air gap provided on prep sink. Was unable to confirm if there is an air gap on ice machine in back storage area. Instructed owner to provide air gaps on these areas. Owner stated they will an air gap.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Observed containers of chili in walk on cooler, 2 door prep cooler, in walk in freezer, container of guacamole in 2 door prep cooler, container of Alfredo sauce in 2 door prep cooler, container of sliced ham in walk in cooler, container of corn beef and container of cooked pork in walk in freezer are improperly date marked. Discussed with kitchen PIC when all these food items were made. PIC stated on 1/17/26 and 1/18/26. Instructed Kitchen PIC then must maintain date marking on all tsc food items that are being held over 1 day. PIC stated they will maintain date marking and put date marks on these containers of food.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     Observed no time as a public health control plan is available for review. Establishment is using time as a public health control for chicken on the buffet line and all food items that are held under ice in canoe. Establishment is writing down times on dry erase board. Instructed and provided education to owner on TAPHC. Owner stated they will write a plan and submit to KCPH.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Observed plastic spatuels hanging on drying rack have groves and plastic is melted. Observed the prep tables on both 2 door prep cooler are melted. Informed owner and owner stated they will replaced.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     Observed a chlorine test kit is not available for checking sanitizer concentrations. Informed owner. Owner tried looking for test strips and could not find them. Owner stated they will order move.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation Corrected on site

     FOOD CONTACT SURFACES - SOILED

     Observed knives in knife rack and laddles hanging on dry storage rack are visibly soiled. Informed kitchen PIC and Kitchen PIC grabbed all soiled utensils and placed them in the dishwasher to be W/R/S.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Observed soap not available at one of two food employee handwashing sinks located in kitchen. Informed kitchen PIC and PIC refilled soap dispensor.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Core

     WALL AND CEILING COVERINGS AND COATINGS

     Observed in basement water is leaking through the ceiling and crement walls. Observed wooden walls next to it have water damage and water pooling on the floor. Observed. Informed owner and owner stated they will get a work order in to repair it.

     Correction: Provide wall and ceiling coverings that are smooth, easily cleanable and nonabsorbent.

     Code 6-201.16

4. Feb 18, 2025 Routine · 1 priority foundation, 6 core
   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Observed Cooked TCS items in walk-in freezer to not have a date mark. Observed multiple items in WI-Freezer to not have a date mark. PIC instructed staff onsite to ensure products put in freezer are date marked..

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. The active CFPM has expired. PIC to obtain new CFPM Credential in 90 Days.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 Days.

     Code 12-201.11 (A) (1)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED - CONDIMENT PROTECTION

     Condiments are available in an uncovered container or is otherwise not protected from contamination from consumer use. Observed condiments in open cold well without any type of shielding. PIC placed covers on items.

     Correction: Provide approved containers, such as pump or squeeze dispensers or individual packets for dispensing condiments.

     Code 3-306.12

   • Not serious Core Corrected on site

     FOOD LABELS - BULK FOODS LABELED

     Bulk food container is not labeled or no placard is provided with required label information. Observed Mulitple containers of bulk ingredients to not be marked. PIC had staff mark all containers.

     Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens.

     Code 3-602.11 (C)

   • Not serious Core Corrected on site

     FOOD CONTACT SURFACES - MICROWAVE CLEANED

     Cavity or door seals of microwave are soiled. Observed heavily soiled microwave. PIC had staff clean the issue immediately.

     Correction: Clean and maintain microwave at least every 24 hours.

     Code 4-602.12 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The floors, shelves throughout facility are visibly soiled. PIC had staff start cleaning during inspection.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

     Observed a black like mold substance around handsink, mop sink, dish machine. PIC stated she would have these areas stripped, cleaned and recaulked

     Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace [describe].

     Code 6-501.11

5. Jun 21, 2023 Routine · 2 priority, 2 priority foundation, 7 core
   • Serious Priority

     FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY

     Food in the customer self-service area is not protected from contamination.

     Correction: Provide a food shield, food guard, or other effective means to protect food from potential consumer contamination.

     Code 3-306.11

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Multiple TCS Food Items in Buffet Display is cold held at [46-72 ]°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     WAREWASHING MACHINES - AUTOMATIC DISPENSING OF DETERGENT AND SANITIZERS

     The warewashing machine does not dispense detergent or sanitizer automatically.

     Correction: Repair or replace the warewashing machine. Warewashing machines shall automatically dispense detergents and sanitizers.

     Code 4-204.117 (A)

   • Not serious Priority Foundation

     FOOD THERMOMETERS - CALIBRATION TO MANUFACTURER SPECIFICATIONS

     Food thermometer not calibrated properly.

     Correction: Food temperature measuring devices shall be calibrated to manufacturer's specifications.

     Code 4-502.11 (B)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Pizzas, Salad, Deli Meats, Seafood Items, in the Prep Cooler, Walk In Freezer, 2 Door Upright Freezer were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Flour is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     2 Door upright Freezer Door Handle's in the Kitchen are broken on both doors. Duct tape has been used in place of manufacture handle.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The Pizza Dough Maker is soiled, is not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

     It was observed that eating utensils are stored or displayed in all food service areas, where the food or lip contact surface could be contaminated.

     Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.

     Code 4-904.11 (A)

   • Not serious Core

     SEWAGE - OTHER LIQUID WASTES AND RAINWATER

     Unknown brown waste is draining from basement plumbing and floor drain.

     Correction: Provide a method of draining that meets the State Uniform Plumbing Code. Referral will be made to the department of safety and professional services for follow up.

     Code 5-403.12

   • Not serious Core

     TOILET FACILITIES - RECEPTACLES - COVERED

     Female bathroom is not provided with a covered waste receptacle.

     Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

     Code 5-501.17