Charcoal Grill And Rotisserie

Year by year

Inspections

1. Mar 24, 2026 Routine · 2 priority, 4 core
   • Serious Priority Corrected on site

     HANDWASHING PROCEDURE

     Employee observed dunking hands in the sanitizer solution in the wiping cloth bucket instead of washing hands. Employee was educated on proper hand washing during inspection.

     Correction: Train food employees in proper handwashing techniques.

     Code 2-301.12 (B)

   • Serious Priority Corrected on site

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

     The steramine sanitizer in the wiping cloth bucket is not being used according to EPA registered label use instructions and is at >500 PPM. The solution was diluted 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

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Single-use palstic cups observed stored in bulk seasoning containers as scoops.

     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

     NON-FOOD CONTACT SURFACES - CLEAN

     The interior bottom of the Avtanco 1-door cooler has a white residue encrusted on it.

     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

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     There are 2 missing tiles on the cookline allowing water to pool in them.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

2. Oct 21, 2025 Routine · 4 core, 1 repeat
   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Single-use cups are used as scoops in the cookline prep cooler. The cups were discarded during inspection.

     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 Corrected on site

     WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS

     Wiping cloth solution is dirty with food debris. Sanitizer solution was changed during inspection.

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

     Code 3-304.14 (D)

   • Not serious Core Corrected on site

     NON-FOOD CONTACT SURFACES - CLEAN

     The racks inside of the bar 2-door cooler are soiled with a white residue. The racks were cleaned during inspection.

     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

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     There are 2 missing tiles on the cookline floor causing water to pool.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

3. Feb 24, 2025 Follow Up · No items found

   No violations cited.

4. Feb 20, 2025 Routine · 2 priority, 1 core, 1 repeat
   • Serious Priority Repeat Corrected on site

     DATE MARKING - DISPOSITION

     Cooked ground beef in pizza prep cooler, cut tomatos and garlic/mayo mixture in back 2 door true cooler has exceeded its date mark. Items were discarded during inspection.

     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.

     Code 3-501.18 (A)

   • Serious Priority Corrected on site

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

     The low temp chlorine in the bar dish machine is not being used according to EPA registered label use instructions and is at 0 PPM. Bar dish machine was put out of order during inspection. Establishment will use kitchen dish machine until fixed.

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

     Code 4-501.114 (A) - (E)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     To go containers without handles was used as a scoop. Containers were removed during inspection.

     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

5. Jan 25, 2024 Follow Up · No items found

   No violations cited.

6. Jan 22, 2024 Routine · 3 priority, 1 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     On 2 occasions raw meat was stored over RTE foods. 1) Raw chicken in walk in was stored over vegetables. Chicken was moved to bottom shelf during inspection. 2) Raw bacon was stored over vegetables in back kitchen 2 door true cooler. Raw bacon was moved to bottom shelf during inspection.

     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 Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     On 2 occasions food was held under 135F. 1) Rotissarie chicken in steam table is hot held at 125/129°F. Rotissarie chicken was cooked to 190F during inspection. 2) Chicken tenders for wraps was HH under warming light at 122. Chicken tenders were discarded during inspection.

     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

     DATE MARKING - DISPOSITION

     Multiple items in walk in cooler and back kitchen 2 door true cooler is not provided with a date mark.

     Correction: Provide date mark to TCS foods in restaurant.

     Code 3-501.18 (A)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Knief was improperly stored between cooler and table at cookline. Knief was sent to warewashing during inspection.

     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

7. Jul 18, 2023 Routine · 2 priority, 3 priority foundation, 3 core, 2 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     In back kitchen 2 door true cooler, raw bacon was stored over vegetables. Vegetables were moved to higher shelf during inspection.

     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

     Chicken tenders for wraps were being HH under warmer for ready food at 115°F. Chicken were discarded during inspection.

     Correction: Maintain time/temperature control for safety food at or above 135°F or make chicken tenders as necessary for wraps. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation Corrected on site

     PACKAGE INTEGRITY

     There were damaged cans of 'Fire Roasted Salsa' on can rack. Cans were removed during inspection.

     Correction: Discard any damaged cans or boxes with food that is potentially contaminated or adulterated.

     Code 3-202.15

   • Not serious Priority Foundation Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Fish in cookline prep cooler was thawed out in ROP packaging. Fish was discarded during inspection and fish that was still frozen was removed from packaging.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Priority Foundation Repeat Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Multiple items in the back kitchen 2 door true cooler were improperly date marked. Some items prepared date was after the date of the inspection. Some items had date marks that exceeded 7 days. Items were correctly date marked during inspection.

     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 Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Handle of scoop was improperly stored in flour seasoning. Handle was moved to extended postion during inspection.

     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 Repeat

     EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION

     Warewashing is fixed in place and not easily movable to allow for cleaning. Caulk around warewashing is deteriorating.

     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. Recaulk around warewashing area.

     Code 4-402.11

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     There is missing tile around the drain by the front cookline with pooling water.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11