B-lazy Bar And Grill

Year by year

Inspections

1. Sep 28, 2026 Routine · 3 priority, 1 priority foundation, 2 core
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     TCS food in prep cooler is cold held at 42-44°F. Prep cooler's temperature was adjusted during inspection and operating at 41F by end of 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 - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The steramine sanitizer is not being used according to EPA registered label use instructions and is at 100 PPM. An extra tablet was added during inspection, bringing the PPM up to 200.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Quintet Chlorine Sanitizer is not being used according to manufacturer’s use directions. Sanitizer was found at 200+ PPM. Sanitizer was diluted to 100PPM during inspection.

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use.

     Code 7-202.12 (A)

   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for chicken wings at room temp in pans deeper then 2 inches. Per conversation no further action was going to be taken with the wings. Wings were moved to wider pans, no more then 2 inches and placed in a cooler during inspection.

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

     Code 3-501.15 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     There is exposed raw wood on the floor and wall in kitchen. Establishment is in the process of remodeling and has a plan to repair these spots.

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

     Code 4-101.19

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Good Boy Vodak cooler is not ANSI certified or approved by the department.

     Correction: Cooler cannot be used for house made dressings or other TCS foods.

     Code 4-205.11

2. May 6, 2026 Admin Follow Up · No items found

   No violations cited.

3. Mar 2, 2026 Routine · 2 priority, 1 priority foundation, 2 core
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling lettuce with bare hands. Employee was instructed to put gloves on during inspection.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

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

     The Quintet Chlorine Sanitizer is not being used according to EPA registered label use instructions and is at 200+ PPM. Sanitizer was diluted to 100 PPM during inspection.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink or automatic handwashing facility observed to be used as a dump sink during inspection and is unavailable for proper handwashing. Hand sink was cleared during inspection.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION - FOOD PREPARATION

     Lettuce was observed to be wased in 3 compartment sink when food prep sink is available. Employee moved cleaning to food prep sink during inspection.

     Correction: Remove food from this location or provide alternate methods to protect food from contamination. Use food prep sink.

     Code 3-305.14

   • Not serious Core

     VENTILATION HOOD SYSTEM - DROP PREVENTION

     The vent and fliters above the grill and friers has an accumulation of grease.

     Correction: Provide, repair, or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles.

     Code 4-204.11

4. Sep 3, 2025 Routine · 2 priority, 1 core
   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Chicken cooling at room temperature was at 100F at 1 hour of cooling. Chicken was placed in cooler at 1 hour of cooler. Chicken was obeserved being packaged into gallon bags just shy of 2 hours of cooling (80F) with the plan to seal- it was corrected to keep them open during the cooling process. Chicken was placed into freezer and at 68F at 2 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 Corrected on site

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

     The steramine is not being used according to EPA registered label use instructions and is at 150 PPM. Concentration was adjusted to 200 PPM during inspection.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Core

     VENTILATION HOOD SYSTEM - DROP PREVENTION

     There is grease droplets on the outside or the hood of the vent.

     Correction: Provide, repair, or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles.

     Code 4-204.11

5. Mar 7, 2025 Routine · 2 priority, 1 core
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after handling raw chicken before other tasks.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Employee was stopped and instructed to remove gloves and wash hands. Provided education and factsheet.

     Code 2-301.14

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Soup was found hot holding at 114°F on the stove top.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Soup was reheated to 165F.

     Code 3-501.16 (A) (1)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Spatula was found stored in a container of water.

     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. Spatula was removed during inspection.

     Code 3-304.12

6. Aug 28, 2024 Routine · 1 priority, 1 priority foundation, 1 repeat
   • Serious Priority Corrected on site

     RESPONSIBILITY OF FOOD EMPLOYEES AND CONDITIONAL EMPLOYEES TO REPORT

     Food employees were not aware of the signs, symptoms or diagnosis they are required to report to the person in charge.

     Correction: Train employees on the signs, symptoms and diagnosis of foodborne disease. Inform employees that this information shall be reported to the person in charge. Provided factsheet and education during inspection.

     Code 2-201.11 (E)

   • Not serious Priority Foundation Repeat Corrected on site

     THAWING

     Observed chicken and taco beef being thawed at room temperature during inspection.

     Correction: Adjust procedures or methods to properly thaw foods. Foods were returned to the cooler during inspection.

     Code 3-501.13 (A) - (D)

7. Feb 16, 2024 Routine · 1 priority, 2 priority foundation, 2 core, 1 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw Fish was observed to be stored over Tartar Sauce in the Hosh 2 Door Cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Cooler was reorganized during inspection.

     Code 3-302.11 (A) (1)

   • Not serious Priority Foundation Corrected on site

     THAWING

     Bacon was observed to be thawing at room temperature.

     Correction: Adjust procedures or methods to properly thaw foods. Bacon was returned to the cooler.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     The QUAT test kit was found water abused and expired as of 3.1.23.

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

     Code 4-501.116

   • Not serious Core Corrected on site

     OPEN DRINK CONTAINER

     Two drinking cups without covers were observed in food preparation area.

     Correction: Provide approved beverage container with cover in food preparation area. Cups were removed during inspection.

     Code 2-401.11 (B)

   • Not serious Core Repeat Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on Counter Cooler

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Cloth was discarded during inspection.

     Code 3-304.14 (B) (1)

8. Aug 22, 2023 Routine · 3 priority, 1 priority foundation, 1 core, 2 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after washing dishes, but before donning gloves.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Employee was stopped and instructed to wash hands. Provided education and factsheet on handwashing.

     Code 2-301.14

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     TCS foods in the 3 Door Hoshazaki Cooler were cold held at 45-54°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. TCS foods were discarded during inspection. Owner believes the knob that regulates temperature was accidently turned up. Temperature was turned down during inspection and now holding at 37F.

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

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - SEPARATION

     Toxic cleaning product was found on a shelf adjacent to buns and above tortillas.

     Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning. Toxic product was moved to chemical storage area during inspection.

     Code 7-201.11 (A)

   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - PROVIDED

     The consumer advisory on menu is missing an astericks next to items that is offered raw or undercooked.

     Correction: When menus are reprinted, provide an advisory including astericks next to animal foods served in a raw or undercooked condition.

     Code 3-603.11 (A)

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on counter, not in sanitizing solution.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Cloth was removed during inspection.

     Code 3-304.14 (B) (1)