Grill House

Year by year

Inspections

1. May 7, 2025 Routine · 5 priority, 7 priority foundation, 3 core, 3 repeat
   • Serious Priority Corrected on site

     HANDWASHING PROCEDURE

     Observed employee not following proper handwashing procedures. Observed PIC wash their hands then dry them on cloth towel in pant pocket. Instructed PIC to wash their hands and use single use paper towel. PIC then wash their hands and used paper towel to dry their hands.

     Correction: Train food employees in proper handwashing techniques.

     Code 2-301.12 (B)

   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after leaving kitchen. Employee left kitchen to go to the front of the establishment. Employee returned to the kitchen without their washing hands. Employee then went into walk in cooler, grab ingredients and started to prepare teas. Instructed employee to wash their hands. Employee wash their hands 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

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Observed containers of cucumbers and lemons are stored under open carton of eggs. Instructed PIC to move the carton of eggs below containers of cucumbers and lemons. PIC then moved the carton of eggs below.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Observed closed container of lentil soup in walk in cooler at 50F has not cooled within 6 hours. Discussed with PIC when lentil soup was placed in walk in cooler to cool. PIC stated lentil soup was made and cooled on 5/6/2025. Ask PIC take a side by side temperature of soup. PIC did not have thermometer. PIC then discarded lentil soup.

     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 Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Observed containers of sliced tomatoes cold held at 49 F and bottle of dairy cream sauce cold held at 50F in 3 door prep cooler. Informed PIC and PIC discarded container of sliced tomatoes and bottle of dairy cream sauce.

     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 Repeat Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Observed containersa of slice tomatoes, cooked egg plant, and hummus in walk in cooler are improperly date marked. Observed no date marking on any of the containers. Disucssed with emplooyee and PIC when everything was cooked and prepared. Employee and PIC stated everything was cooked and prepared on on 5/5/2025. Educated and instructed PIC to date mark all ready-to-eat time/temperature control for safety food, if required, are provided with date marking. PIC stated they will date all of the 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

     CONSUMER ADVISORY - PROVIDED

     Observed no consumer advisory provided or the consumer advisory on menu is missing. Observed on the menu that lamb chops can be ordered at any temperature on menu. Menu is missing consumer advisory. Instructed PIC to have a consumer advisory statement post. PIC stated they will post a consumer advisory.

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

     Code 3-603.11 (A)

   • Not serious Priority Foundation Corrected on site

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Observed knives on knife rack near 3 compartment sink are not easily cleanable. Observed the blades of the knifes have chips and glooves. Instructed PIC to dispose of broken knives. PIC stated they will dispose of the knives. PIC then dispose of knives

     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

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Observed 3 door prep cooler is not sufficient in capacity to hold foods at 41F. Observed cooler to be 48F. Instructed PIC to repair 3 door prep cooler. PIC stated they will get it repaired. PCI stated they will not keep any TCS food in the cooler until it is repaired.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     Observed no thermometer is present for monitoring temperatures in foods. Instructed PIC to get a thermometer. PIC stated they will get a thermometer.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation Corrected on site

     FOOD CONTACT SURFACES - SOILED

     Observed knives on knife rack near fryer and tongs hanging near fryer are visibly soiled. Informed PIC and PIC removed all knives and tongs. PIC then had all tongs, and knives washed rinsed and sanitized.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING FACILITIES - NUMBERS AND CAPACITIES

     Observed handwashing sink not provided in front of establishment where soups are prepared and served. Instructed PIC to intall a handwashing sink or remove the soup station and have it in the kitchen . PIC then move the soup station into the kitchen.

     Correction: Install an approved handwashing sink.

     Code 5-203.11

   • Not serious Core Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Observed container of sliced tomatoes, container of raw chicken, container of cook chicken in the walk in cooler were observed to be uncovered. Instructed PIC to place covers on the containers of food. PIC stated they will put covers on the food. PIC and employee placed covers over food containers

     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

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Observed untreated wood boards in walk in cooler are holding raw meat kabobs are not easily cleanable. Instructed PIC to remove untreated boards. PIC stated they will remove the boards.

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

     Code 4-101.19

   • Not serious Core

     HANDWASHING SIGNAGE

     Observed no handwashing signage provided at womens restoom handwashing sink and both handwashing sinks in the kitchen. Instructed PIC to have handwashing signs posted at each handwashing sink. PIC stated they will get handwashing signs posted.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

2. Jan 11, 2024 Re-inspection · 1 core
   • Not serious Core

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

     The physical facilities in toilet room are broken or out of order. Bathroom repairs are still underway.

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

     Code 6-501.11

3. Dec 11, 2023 Routine · 1 priority, 2 priority foundation, 5 core, 3 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     All Food Items (Cheese, Spreads, Sliced Tomato, Meats, in 3 Door Prep Cooler is cold held at 49°F. All Food Discarded. Repair Service ordered.

     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

     RTE/TCS FOOD - PROPER DATE MARKING

     Gyro Meat, Sour Cream, Sliced tomatos, TCS Spreads, in Prep Cooler, 2 Door Upright, Walk-In Cooler is improperly date marked. No Date Marking.

     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

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink or automatic handwashing facility not in working order and is unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Raw Chicken in the 2 Door Upright Cooler 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 Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Serving Utensils for Hot Holding Equipment was improperly stored directly on counter with food encrustation.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core Corrected on site

     SANITIZING AGENTS - AVAILABILITY

     Sanitizing agent is not available for sanitizing equipment and utensils

     Correction: Provide chemical sanitizer and suspend operation until sanitizer can be provided.

     Code 4-303.11 (B)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The equipment doors and floors, facility floors are sticky throughout facility, equipment surface, 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

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

     The physical facilities in toilet room are broken or out of order.

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

     Code 6-501.11