Tomahawk Family Restaurant

Year by year

Inspections

1. Feb 20, 2026 Follow Up · 1 core, 1 repeat
   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of dry storage containers for flour and sugar are soiled with food debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

2. Feb 16, 2026 Re-inspection · 2 priority, 1 core, 3 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     Baked Potatoes in Alto-Shaam is hot held at 129°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Tartar Sauce in Salad Prep Cooler is cold held at 49°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 Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of dry storage containers for flour and sugar are soiled with food debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

3. Feb 10, 2026 Routine · 5 priority, 2 priority foundation, 4 core, 2 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after handling raw beef and changing 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

     Prep Cooler. Open container of cottage cheese stored under Open package of raw ground beef.

     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

     TCS FOOD - HOT HOLDING

     Beef Gravy at 117°F, Marinara Sauce at 119°F, Chicken Soup at 121°F, Broccoli Soup at 130°F, and Baked Potato at 111°F are improperly hot held.

     Correction: Maintain time/temperature control for safety food at or above 135°F. If safe, reheat to 165°F.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Blue Cheese Dressing at 47°F and Cut Tomatoes at 46°F in salad prep cooler, Milk in Berg Cooler at 45°F are improperly cold held.

     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 Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer used with the dish machine is not being used according to EPA registered label use instructions and is at 10 PPM.

     Correction: Adjust warewashing equipment to provide proper sanitizer concentration. Establishment to use 3 compartment sink to sanitize dishes at a chlorine concentration of 50 to 100 PPM until the dish machine can be repaired / adjusted.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment. Dish Machine is running about 10 PPM Chlorine.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring chlorine sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core Repeat Corrected on site

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Empty egg trays used to set in use utensils and pans on are not ANSI certified or approved by the department. These also pose a contamination risk.

     Correction: Discontinue using egg cartons or other cardboard for purposes other than originally intended.

     Code 4-205.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of dry storage containers for flour and sugar are soiled with food debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     WALL AND CEILING COVERINGS AND COATINGS

     Exposed insulation observed above the kitchen back door.

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

     Code 6-201.16

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     The exterior door in the back of the kitchen is not self-closing or tight-fitting.

     Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

     Code 6-202.15 (A) (3)

4. Mar 3, 2025 Follow Up · 1 priority, 1 priority foundation, 2 repeat
   • Serious Priority Repeat

     COOLING - 6-HOUR COOLING PARAMETER

     Chili in Walk-in Cooler prepped on 2/26/2025 is at 47 and has not cooled within 6 hours.

     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)

   • Not serious Priority Foundation Repeat

     PERSON IN CHARGE - COOLING METHODS

     The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food.

     Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

     Code 2-103.11 (H)

5. Feb 27, 2025 Re-inspection · 2 priority, 1 priority foundation, 3 repeat
   • Serious Priority Repeat

     COOLING - 6-HOUR COOLING PARAMETER

     Chili in Walk-in Cooler prepped on 2/26/2025 is at 47 and has not cooled within 6 hours.

     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

     TCS FOOD - COLD HOLDING

     Numerous food items in main prep cooler are cold held at 47°F - 52°F. Numerous food items in the 2 door True Cooler are cold held at 47°F or greater.

     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

     PERSON IN CHARGE - COOLING METHODS

     The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food.

     Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

     Code 2-103.11 (H)

6. Feb 19, 2025 Routine · 2 priority, 3 priority foundation, 9 core, 7 repeat
   • Serious Priority Repeat Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Taco meat observed cooling on 3 comp drain board at start of inspection. Taco meat was moved due to cross contamination issues with raw chicken to a shelf next to other cooling items and covered not under refrigeration.

     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

     TCS FOOD - COLD HOLDING

     Sliced tomatoes in the main prep cooler are cold held at 47°F, Ham is 52°. Sliced tomators prepped on 2/17 in the 2 door True Cooler is cold held at 42°F, Coleslaw is at 49°F and cut cantalope is at 48°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

     PERSON IN CHARGE - COOLING METHODS

     The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food.

     Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

     Code 2-103.11 (H)

   • Not serious Priority Foundation Repeat

     THAWING

     Raw chicken is being improperly thawed in bags and then buckets in the 3 compartment sink.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Repeat Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for taco meat. Bulk quantity of taco meat covered and cooling outside of refrigeration.

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

     Code 3-501.15 (A)

   • Not serious Core

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in food preparation area.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Dried Parsley is stored in container labeled as MSG.

     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

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Tongs in salad was improperly stored with handle in the salad.

     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

     FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST

     Uncovered sausage stored on wire shelving is stored under soiled shelving and plant debris observed in sausage from raw vegetables above.

     Correction: Store food in areas not exposed to splash, dust, or other contamination.

     Code 3-305.11 (A) (2)

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Cabbage and melons stored on soiled wet/puddled floor in walk in cooler.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Cardboard boxes are used on the floor under mats and along cooking equipment. Egg trays are used to absorb grease and store cooking utensils on and around cooking surfaces. Egg trays also observed on top shelf supporting a board with bread on top of it.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Cutting board on main line prep cooler has excessive scratching/scoring that cannot be easily cleaned and sanitized. Cut areas are brown in color.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The cooking equipment and shelving 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 Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     The ceiling tiles and light shields are soiled with oil/grease, dust and debris. Floors and walls are also soiled throughout the kitchen area.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

7. Mar 1, 2024 Follow Up · No items found

   No violations cited.

8. Feb 27, 2024 Re-inspection · 1 priority, 3 core, 4 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Numerous food items in Walk-in Cooler and Main Line Prep Cooler are cold held at 41.9 - 63.0°F. Heater on shelf is heating the prep cooler. Heater turned off during inspection.

     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 Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The wire shelving in the walk-in cooler 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 Repeat

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Cups are being stored or stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

   • Not serious Core Repeat

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     The exterior door in the back of the building is not tight-fitting.

     Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

     Code 6-202.15 (A) (3)

9. Feb 20, 2024 Routine · 4 priority, 5 priority foundation, 6 core, 8 repeat
   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Walk-in Cooler. Cut Potatoes stored in container on floor under Raw Eggs.

     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

     Chili on cart at 154 and moved to Walk-in Cooler has not cooled within 2 hours. Operator reheating to 165 and adjusting cooling procedures to coole within 6 hour parameters.

     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

     TCS FOOD - COLD HOLDING

     Numerous food items in Walk-in Cooler and Main Line Prep Cooler are cold held at 41.9 - 63.0°F. Heater on shelf is heating the prep cooler. Heater turned off during inspection.

     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 Corrected on site

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Can Opener used with time/temperature controlled for safety food is not cleaned every 4 hours.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Not serious Priority Foundation Corrected on site

     THAWING

     Chicken is being improperly thawed in the 3 compartment sink.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for chili cooling at room temperature.

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

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for chili cooling at room temperature

     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

     Date markings are not provided on nearly all food items.

     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 Corrected on site

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine test kit is not readily available for checking sanitizer concentrations and is stored in a closet.

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

     Code 4-302.14

   • Not serious Priority Foundation Repeat Corrected on site

     FOOD CONTACT SURFACES - SOILED

     Ice deflector in ice machine is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS

     Chlorine wiping cloth solution is at 200ppm. Corrected to 100ppm.

     Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris.

     Code 3-304.14 (D)

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Cut potatoes in the Walk-in Cooler are stored on the floor, Numerous items in with Walk-in Freezer are stored on the floor.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The wire shelving in the walk-in cooler 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 Repeat

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Cups are being stored or stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

   • Not serious Core Repeat

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     The exterior door in the back of the building is not tight-fitting.

     Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

     Code 6-202.15 (A) (3)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floors, walls and ceilings are not cleaned at a frequency to keep them clean.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12