Cinder's Charcoal Grill

Year by year

Inspections

1. Jun 25, 2026 Re-inspection · 1 priority, 1 core, 2 repeat
   • Serious Priority Repeat

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

     The quat sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM at the main kitchen dish machine.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Test the dishmachine more often to ensure it is working correctly.

     Code 4-501.114 (A) - (E)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Small refridgerator with desert items in the back is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service. Prove that it is commercial grade or remove and replace with proper ANSI equipment.

     Code 4-205.11

2. Jun 22, 2026 Routine · 3 priority, 2 priority foundation, 1 core, 1 repeat
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Iceberg and romaine lettuce in main prep is cold held at 58°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Lettuce was discarded in the inspector's presence. Discussed how to manage lettuce to maintain temps.

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

   • Serious Priority Corrected on site

     APPROVED PROCEDURES - ROP - FISH

     Reduced oxygen packaging is being used for fish that is not frozen. Tuna is not being thawed according to package directions.

     Correction: Discard fish. Fish is prohibited from being reduced oxygen packaged unless it remains frozen throughout the entire process. FIsh that was out for more than a day was discarded and they were educated on the proper way to use ROP fish again. Sending infographic with inspection report.

     Code 3-502.12 (C)

   • Serious Priority Repeat

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

     The quat sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM at the main kitchen dish machine.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Test the dishmachine more often to ensure it is working correctly.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A quat test kit is not available for checking sanitizer concentrations. The strips on site were expired and faded.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Replace all test strips with un expired strips (chlorine and quat).

     Code 4-302.14

   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink nearest the warewashing area.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Keep all supplies for washing and drying hands at hand wash sinks at all time.

     Code 6-301.11

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Small refridgerator with desert items in the back is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service. Prove that it is commercial grade or remove and replace with proper ANSI equipment.

     Code 4-205.11

3. Jul 7, 2025 Re-inspection · 1 priority, 2 priority foundation, 3 repeat
   • Serious Priority Repeat

     TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - ORIGINAL CONTAINER

     Sanitizer spray bottles do not bear a manufacturer’s label. Some bottles did have lables several did not.

     Correction: Provide labels for poisonous or toxic materials used in the food establishment. Label with sharpie or sticker what is in the bottle.

     Code 7-101.11

   • Not serious Priority Foundation Repeat

     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. Sending infographic along with the inspection report.

     Code 2-501.11

   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - REMINDER STATEMENT

     Consumer advisory is missing the reminder statement. There is no key on menu items to indicate that the advisory pertains to that item.

     Correction: Provide a reminder statement describing the hazards of eating raw or undercooked animal products. When menu is updated make sure that their is a key to indicate which items can be ordered to temp and could be hazardous to consume.

     Code 3-603.11 (C)

4. Jun 25, 2025 Routine · 2 priority, 2 priority foundation
   • Serious Priority

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

     The sanitizer in the dish machine in kitchen and bar are not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Do not use until they are working properly.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - ORIGINAL CONTAINER

     Sanitizer spray bottles do not bear a manufacturer’s label. Some bottles did have lables several did not.

     Correction: Provide labels for poisonous or toxic materials used in the food establishment. Label with sharpie or sticker what is in the bottle.

     Code 7-101.11

   • 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. Sending infographic along with the inspection report.

     Code 2-501.11

   • Not serious Priority Foundation

     CONSUMER ADVISORY - REMINDER STATEMENT

     Consumer advisory is missing the reminder statement. There is no key on menu items to indicate that the advisory pertains to that item.

     Correction: Provide a reminder statement describing the hazards of eating raw or undercooked animal products. When menu is updated make sure that their is a key to indicate which items can be ordered to temp and could be hazardous to consume.

     Code 3-603.11 (C)

5. Jun 20, 2024 Routine · 3 priority foundation, 2 repeat
   • Not serious Priority Foundation Repeat

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Tuna is being improperly thawed by being kept in ROP and thawing for several days before using.

     Correction: Adjust procedures or methods to properly thaw foods. Thaw according to the package directions on the fish, keep frozen until right before use and open package. Correct process immediately. Tuna that has been thawed for several days at the time of inspection was discarded in inspector's presence.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement. Menu has advisory statement but no corresponding key to the items it applies to.

     Correction: Properly identifiy those food items that require a consumer advisory. Add asteric or some key to the menu items that require it.

     Code 3-603.11 (B)

   • Not serious Priority Foundation Repeat

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working containers of sanitizer not labeled with common name of product. Spray bottles not marked with any ID.

     Correction: Label working containers with the common name of the material used. ID sanitizer spray bottles.

     Code 7-102.11

6. May 30, 2023 Routine · 1 priority, 4 priority foundation, 2 core, 2 repeat
   • Serious Priority Corrected on site

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

     The quat sanitizer observed in the two red buckets in the cooking/grilling area are not being used according to EPA registered label use instructions and are at 100 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Sanitizer buckets were dumped out and refilled during inspection and reading at 200 PPM.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Multiple packages of tuna in the 3 door prep cooler are being improperly thawed inside their original vacuumed package.

     Correction: Adjust procedures or methods to properly thaw foods. Provide a slit in the original package or remove product entirely from the package while thawing to allow oxygen during the thawing process.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Trays of coleslaw in the walk in cooler that were kept longer than 24 hours were not date marked.

     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 Repeat

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods inside the 3 door prep cooler or the bar cooler.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation Corrected on site

     TOXIC SUBSTANCES - WORKING CONTAINERS

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

     Correction: Label working containers with the common name of the material used. Sanitizer bottles were labeled during inspection.

     Code 7-102.11

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Multiple food items are stored in unlabeled containers in most coolers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     The white shelving in the cooler behind the bar where glassware is stored is rusting. There is heavy rust build up in spots and other parts of the shelving where the rust is flaking.

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

     Code 4-101.19