Day Break Bar & Grill

Year by year

Inspections

1. Jan 22, 2026 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The french fry press needs to be cleaned daily.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The shelving in the walk in cooler needs to be repalced. Rusty

     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. Dec 19, 2024 Routine · 1 core, 1 repeat
   • Not serious Core Repeat

     PROPER COOLING METHODS - IN EQUIPMENT

     When cooling soups or gravies, must use a shallow pan and keep product to 2 inches or less.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

3. Jan 23, 2024 Routine · 2 priority foundation, 3 core
   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Must properly identify all items on your menu that may be served undercooked. (burgers , eggs, etc.)

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The drop chute inside the ice machine needs cleaning>

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Box of ribs stored on floor in walkin cooler, box of potatoes stored on floor in storage room.

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

     Code 3-305.11 (A) (3)

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     When cooling items like soups, biscuit gravy remove from cooking container and place in a metal shallow pan. This will cool product faster.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

     Correction: Provide an irreversible registering thermometer.

     Code 4-302.13 (B)