Settlement, The

Year by year

Inspections

1. Jan 30, 2026 Routine · 1 priority, 3 priority foundation, 7 core, 2 repeat
   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     PRIORITY: The pulled pork has exceeded its date mark. The date on the pulled pork in the one door prep cooler is 01/18/2026. The inspection took place on 01/30/2026. The operator indicated it had never been frozen after preparing. Education was provided on this matter and the operator was instructed to discard the expired pulled pork.

     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)

   • Not serious Priority Foundation Repeat Corrected on site

     RTE/TCS FOOD - DATE MARKING METHODS

     Date marking method is inadequate. The foods in the two door reach in cooler did not have a date mark (onions, chili, raw fish). Operator provided a date mark for all the items in the cooler during the inspection.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (D)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink has multiple cambros in it and is unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     EATING, DRINKING, OR USING TOBACCO

     Employee was observed eating in the kitchen area.

     Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.

     Code 2-401.11 (A)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     The burger patties in the two door reach in cooler in the storage area were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Multiple boxes of frozen foods are stored on the floor in the walk in freezer.

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

     Code 3-305.11 (A) (3)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     The Mega Chef pressure cooker is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core Repeat

     UTENSILS, EQUIPMENT AND SINGLE-USE ARTICLES, LINENS - STORING PROHIBITIONS - SELF DRAINING POSITION

     Ice bucket is improperly stored right side up.

     Correction: Clean equipment and utensils shall be stored in a self-draining position to allow for air drying and covered or inverted.

     Code 4-903.11 (B)

   • Not serious Core Corrected on site

     TOILET FACILITIES - ENCLOSED

     Toilet room in the kitchen was left open. The operator closed the door during the inspection to correct this.

     Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting, self closing door.

     Code 6-202.14

   • Not serious Core

     REMOVING DEAD OR TRAPPED BIRDS, INSECTS, RODENTS AND OTHER PESTS

     There were multiple types of dead flies present in the basement near the walk in cooler and soda gyn system. There were several sticky traps hanging from the ceiling that had not been removed once they had become completely covered with insects. There were also several dead house flies and larger flies on the floor in the same area.

     Correction: Remove all dead pests frequently enough to prevent decomposition or attraction of other pests.

     Code 6-501.112

2. Mar 31, 2025 Routine · 3 priority, 3 priority foundation, 1 core
   • Serious Priority Corrected on site

     WHEN TO WASH

     PRIORITY: Employee observed not washing hands after using their cell phone. The owner corrected the employee during the inspection.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     PRIORITY: Cooked mushrooms and pulled pork are hot held at 107°F and 118°F respectively next to the grill. We discussed the temperature danger zone and time as a public health control. The owner moved the foods into the reach in cooler.

     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

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     PRIORITY: Clorox All Purpose Cleaner is not being used according to manufacturer’s use directions. The Clorox cleaner is used to sanitize food contact surfaces such as cutting boards. Education was provided during the inspection and a sanitizer bucket was made with Clorox Performance Bleach at 100 PPM chlorine.

     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

     THAWING

     Raw chicken is being improperly thawed. Raw chicken is placed in a large bowl with cold water without running water. The chicken (36°F) was removed from the water and placed in a cooler during the inspection.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation

     RTE/TCS FOOD - DATE MARKING METHODS

     Date marking method for house made foods is inadequate. House made foods that are kept more than one day are not provided with date marks.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (D)

   • Not serious Priority Foundation

     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.

     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

     UTENSILS, EQUIPMENT AND SINGLE-USE ARTICLES, LINENS - STORING PROHIBITIONS - SELF DRAINING POSITION

     The ice bucket is improperly stored right-side-up and does not drain. The owner flipped the ice bucket upside-down during the inspection.

     Correction: Clean equipment and utensils shall be stored in a self-draining position to allow for air drying and covered or inverted.

     Code 4-903.11 (B)

3. Jan 23, 2024 Routine · 2 priority, 1 priority foundation, 4 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     PRIORITY: Raw fish was stored above ready-to-eat coleslaw in the kitchen 2 door reach in cooler. Raw meat was stored above ready-to-eat onions in the kitchen 2 door reach in cooler. Operator discarded the raw fish and stored the raw meat in the lower shelf away from ready-to-eat foods during the 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 - COLD HOLDING

     PRIORITY: A cambro of grilled chicken in the counter next to the grill was being cold held at 77°F. Operator moved the cambro of grilled chicken to the lower compartment of the prep cooler during the 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)

   • Not serious Priority Foundation Corrected on site

     THAWING

     Frozen meat was being thawed in the counter at room temperature. Education was provided. Operator moved the frozen meat to the food prep sink under cold running water.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Multiple water containers thoughout the kitchen were not labeled.

     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

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes of food were stored on the floor in the walk in freezer.

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

     Code 3-305.11 (A) (3)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The opening handle of the Roberta oven above the prep cooler was soiled with food debris/grease.

     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

     FOOD CONTACT SURFACES - COOKING AND BAKING EQUIPMENT

     The bottom of the inside cavity of the Roberta oven above the prep cooler was visibly soiled with food residue.

     Correction: Clean food cooking and baking equipment at least every 24 hours.

     Code 4-602.12 (A)

4. May 8, 2023 Pre-inspection Follow Up · 1 core, 1 repeat
   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     The inside of the walk in freezer door that has areas of wood exposed.

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

     Code 4-101.19