Tri City Restaurant

Year by year

Inspections

1. Sep 3, 2026 Routine · 3 priority, 4 priority foundation, 2 repeat
   • Serious Priority Corrected on site

     RAW ANIMAL FOODS-COOKING TEMPERATURES - 145 DEGREES

     Raw salmon was not cooked to a temperature of 145°F for 15 seconds.

     Correction: Adjust procedures and methods to cook [food item] to 145 °F for 15 seconds.

     Code 3-401.11 (A) (1)

   • Serious Priority

     TCS FOOD - HOT HOLDING

     Pork ribs in the shaam and cooked potatoes set on the counter were not hot held at 135°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Both foods were reheated for hot holding during the inspection.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Rice pudding in the Pepsi Server Cooler was observed cold held at 44.4°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 - COOKING TIME AND TEMPERATURE

     The Person in Charge (PIC) is not verifying that employees are checking cooking temperatures on raw animal derived foods.

     Correction: The person in charge shall ensure that employees are properly cooking foods to the approapraite time and temperature and that they are using properly calibrated temperature measuring devices.

     Code 2-103.11 (G)

   • Not serious Priority Foundation Repeat

     PERSON IN CHARGE - HOT AND COLD HOLDING

     The Person in Charge (PIC) is not monitoring the food temperatures during hot and cold holding.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Salmon was observed thawed in the vacuum package

     Correction: Knick the vacuum packaged to break the seal or remove from the package prior to thawing.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     The Pepsi Server Cooler is not sufficient in capacity to hold foods at temperatures below 41F.

     Correction: Call for service.

     Code 4-301.11

2. Oct 2, 2025 Routine · 2 priority, 4 priority foundation, 3 core, 2 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw bacon observed stored directly over diced ham and sausage items.

     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

     TCS FOOD - COLD HOLDING

     Numerous nonshelf-stable foods in cookline reach-in cooler were found to have been held at temperatures beyond the limit for an extended period, including beef hash, portioned coleslaw, cut pineapple, ham, ham steak, sliced turkey, and polish sausage. All were discarded 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 Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - COOKING TIMES AND TEMPERATURES

     Staff members unable to demonstrate knowledge of safe cooking temperatures.

     Correction: The person in charge shall obtain training or training materials on safe cooking temperatures so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (6)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     Staff members unable to demonstrate knowledge of proper temperatures regarding refrigeration storage, hot holding, reheating and cooling.

     Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (7)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HOT AND COLD HOLDING

     Cold-hold temperatures are not being monitored properly in the facility as temperature-abused foods were found available for service.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Various kinds of cooked pasta, sauces, condiments, and cut lettuce observed lacking proper 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 Core

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

     Walk-in freezer cooling unit has leak observed having dripped and frozen onto cases of various meat items.

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

     Code 3-305.11 (A) (2)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Various food items observed stored on the floor of the walk-in freezer including numerous packages of raw meat products.

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

     Code 3-305.11 (A) (3)

   • Not serious Core Repeat

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Numerous cleaned food-contact wares found stacked together and available for next use prior to completion of air-drying.

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

     Code 4-901.11

3. Mar 4, 2025 Routine · 2 priority foundation, 4 core, 3 repeat
   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Datemarking of temperature-sensitive food items is not being performed consistently or adequately across the facility.

     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

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     In walk-in and other coolers a significant number of foods were found kept uncovered including items such as breakfast potatoes, cooked pasta, raw fish filets, and seasoned rice.

     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

     NON-FOOD CONTACT SURFACES - CLEAN

     Bottom of prep table cooler had standing water to one side. Reach-in freezer handle has accumulations of debris. Utensil holder has dried food debris at bottom. Shelf for wares storage has residue and dust from cleaning infrequency.

     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 Repeat

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Plastic hotel pans of varying size and beverage cups found stacked together and available for next use prior to completion of air-drying.

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

     Code 4-901.11

   • Not serious Core

     TOILET FACILITIES - RECEPTACLES - COVERED

     Women's restroom 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

4. Jun 4, 2024 Routine · 2 priority, 6 priority foundation, 7 core, 5 repeat
   • Serious Priority

     WHEN TO WASH

     Employee performing warewashing duties observed stopping to use personal cell phone and then returning to warewashing without washing hands.

     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 Repeat

     TCS FOOD - COLD HOLDING

     Foods in south prep table wells and cabinet found to be stored between 46 and 50 F overnight, including chili with beans, jalapeno peppers, several containers of cooked pasta, strawberry sauce, gravy, and sour cream. All were discarded in the presence of the inspector. The north (large) prep table was found to be insufficiently cooling foods in the wells and cabinet as well, at temperatures between 55 and 67 F, including sliced cheeses, bacon bits, feta, lettuce, sliced tomato, diced ham, mayonnaise, pepper, mushroom, and onion. These items were allowed to be cooled and used again due to timeframe.

     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 - HOT AND COLD HOLDING

     Employees are not monitoring cold-hold temperatures as evidenced by multiple coolers and their respective foods being held beyond the upper limit of 41 F.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Numerous food items lacked date-marking, including bulk ground beef, containers of house-made hollandaise sauce, containers of chopped lettuce, brown gravy, portioned mayonnaise cups, cooked macaroni and other pastas, onion, green pepper, hardboiled eggs, sliced tomato, mixed vegetables, pork chorizo, and deli ham.

     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

     Consumer advisory on menu indicates that various poultry and seafood items are offered undercooked.

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

     Code 3-603.11 (A)

   • Not serious Priority Foundation Corrected on site

     THERMOMETERS - FOOD - ACCURACY

     Thermometer in prep table cabinet not functional. Thermometer in milk refrigerator reading approximately 7 degrees above actual internal ambient temperature. Both were replaced during inspection.

     Correction: Calibrate or replace thermometer.

     Code 4-203.11

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration.

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

     Code 4-501.116

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Numerous food-contact surfaces were observed to be in an insanitary state, including food debris on scoops, spatulas, squeeze bottles, and other untensils, and food residue on metal and plastic hotel pans, lids, and baking sheets. Deli slicer had small amounts of food debris.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     A variety of temperature-sensitive food items were observed to be stored uncovered, including numerous containers of cooked pasta, a pan of chocolate chips, fried smelt, oreo topping, raw chicken breast, raw bulk ground beef, pork chorizo, numerous containers of pancake mix, strawberry sauce, various fresh fruits and vegetables, applesauce, hollandaise sauce, and coleslaw.

     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

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

     Cooling unit in walk-in cooler found dripping onto case of shell eggs directly below.

     Correction: Store no food under the cooling unit until repaired and drip ceases. Please maintain bucket or other collection device under the unit to prevent splash from contacting other foods or the floor.

     Code 3-305.11 (A) (2)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Dead ant observed in bulk sugar bin.

     Correction: Discard affected product. Must repair door gap in order to prevent entrance of pests.

     Code 3-307.11

   • Not serious Core Repeat

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     A variety of single-use food containers not designed for long-term, repeated use being used to store foods, including raw chicken, cooked pasta, cut vegetables, chopped lettuce, sliced tomato, and oreo ice cream topping.

     Correction: Discard single-use and single service articles after initial use.

     Code 4-502.13 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     A number of non-food contact surfaces were found insanitary, including interior surfaces of ice machine with mildew formations, cleaned wares rack with rust spots and residue, food debris on exteriors of metal pans, and food debris on deli slicer.

     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

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Numerous cleaned wares were found to be stacked in an interlocking fashion preventing air-drying from occurring.

     Correction: Air dry all clean utensils before storage and before contact with food. Do not use towels to dry wares.

     Code 4-901.11

   • Not serious Core

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

     Rear screen door has significant gap along top and bottom that fails to prevent pest entrance.

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

     Code 6-202.15 (A) (3)

5. Jun 27, 2023 Routine · 1 priority, 2 priority foundation, 3 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Foods in the large prep table were observed cold held above 41°F. Foods were moved into the walk-in cooler during the inspection.

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

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

   • Not serious Priority Foundation

     PERSON IN CHARGE - HOT AND COLD HOLDING

     The Person in Charge (PIC) is not monitoring the food temperatures for foods during hot and cold holding.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation Corrected on site

     FOOD CONTACT SURFACES - SOILED

     The slicer was visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Corrected on site

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Sausage links, bacon, ribs, diced bell peppers, cooked and peeled potatoes, and gravies were observed to be unwrapped or uncovered in the walk-in cooler.

     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

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Sour cream containers were observed being reused as food storage containers.

     Correction: Discard single-use and single service articles after initial use.

     Code 4-502.13 (A)

   • Not serious Core

     DRYING MOPS

     Mop heads observed left wet in mop buckets.

     Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

     Code 6-501.16