The Argo

Year by year

Inspections

1. Jul 8, 2026 Re-inspection · 1 priority, 1 priority foundation, 2 repeat
   • Serious Priority Repeat

     DATE MARKING - DISPOSITION

     Pickled eggs and pickled onions made in-house have exceeded their date marks. These items have a 7-day shelf-life. If facility plans on pickling to extend shelf-life, this would require an approved variance and HACCP plan. 7-8-2026 - At the re-inspection, container(s) of cooked tomatoes had exceeded their date marks.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark. Items exceeding their date marks were voluntarily discarded durng the inspection.

     Code 3-501.18 (A)

   • Not serious Priority Foundation Repeat

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

     No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. The following items were observed to be held out of temperature control: House-made garlic parsley butter, 59 degrees F and French onion dip containing cream cheese, 60 degrees F.

     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)

2. Jun 24, 2026 Routine · 3 priority, 2 priority foundation, 2 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Deli turkey in prep cooler is cold held at 55 °F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Deli turkey out of temperature was voluntarily discarded during the inspection.

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

   • Serious Priority

     DATE MARKING - DISPOSITION

     Pickled eggs and pickled onions made in-house have exceeded their date marks. These items have a 7-day shelf-life. If facility plans on pickling to extend shelf-life, this would require an approved variance and HACCP plan.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark. Items exceeding their date marks were voluntarily discarded durng the inspection.

     Code 3-501.18 (A)

   • Serious Priority

     TOXIC SUBSTANCES - SANITIZER CRITERIA

     Multisurface Disinfectant Cleaner used in the food establishment is not approved.

     Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020.

     Code 7-204.11

   • Not serious Priority Foundation

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

     No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. The following items were observed to be held out of temperature control: House-made garlic parsley butter, 59 degrees F and French onion dip containing cream cheese, 60 degrees F.

     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

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working containers of sanitizer not labeled with common name of product.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core

     VARIANCE PROCEDURES

     Retail food establishment has no approved variance for the process implemented at the food establishment. Facility is vacuum sealing without an approved variance. The following ROP items were observed in the reach-in freezer or walk-in cooler: Cooked pulled pork, blanced peas, French onion dip, rhubarb puree, strawberry puree, blanched asparagus, ramp oil, raw pork chops, cheese sauce, cooked chicken, cooked bacon, lamb stock, tomato puree, and pickled daikon.

     Correction: Submit a variance request following the procedures outlined under 1-105.12. All items reduced oxygen packaged without approved variance were voluntarily discarded during the inspection.

     Code 1-105.12

   • Not serious Core Corrected on site

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employee noted working in food preparation/cooking area without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.). Kitchen manager instructed employee to put hair restrain on during the inspection.

     Code 2-402.11

3. Nov 25, 2025 Pre-inspection Follow Up · 1 priority foundation
   • Not serious Priority Foundation

     CONSUMER ADVISORY - PROVIDED

     No consumer advisory provided on menu.

     Correction: Connect with the North Shore Health Department for proper wording for the consumer advisory. CONSUMER ADVISORY WILL BE VERIFIED AT ROUTINE INSPECTION.

     Code 3-603.11 (A)

4. Nov 21, 2025 Pre-inspection · 2 priority, 3 priority foundation, 3 core
   • Serious Priority

     RESPONSIBILITIES AND REPORTING - CONTACTING REGULATORY AUTHORITY

     Employee health policy did not indicate that PIC contacts the health department when employee reports being diagnosed with an illness that could be transmitted through food.

     Correction: Contact the North Shore Health Department to review policy.

     Code 2-201.11 (B)

   • Serious Priority

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Dishmachines are not equipped with sanitizer to verify proper concentrations.

     Correction: Clean and sanitize all utensils and equipment before contact with food. Do not use machines until verified.

     Code 4-702.11

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     CONSUMER ADVISORY - PROVIDED

     No consumer advisory provided on menu.

     Correction: Connect with the North Shore Health Department for proper wording for the consumer advisory.

     Code 3-603.11 (A)

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     Dyson hand air dryer does not function unless you touch the bottom.

     Correction: This unit should be touchless to avoid recontamination of hands.

     Code 6-301.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION

     Equipment is fixed in place and not easily movable to allow for cleaning. Equipment behind the bars are not sealed to the wall. Some areas have large gaps which require additional means to properly seal it.

     Correction: Equipment shall be spaced from wall and other equipment to allow cleaning on all sides, sealed to adjoining equipment or walls, or elevated on legs to allow for easy cleaning.

     Code 4-402.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The grates in the fryers were exposed to water and have rusted.

     Correction: Replace grates. Do not use damaged equipment.

     Code 4-501.11 (A)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     There is an open drain in the kitchen that needs to be capped.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)