Pearly Gates Bar & Grill

Year by year

Inspections

1. Feb 26, 2026 Routine · 5 priority, 2 priority foundation, 5 core, 2 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     PRIORITY: Operator observed not washing hands after removing a pair of gloves and before donning new gloves. Operator was observed touching their watch and shirt with a gloved hand and subsequently handling food before changing gloves or washing hands. Education was provided on this matter to correct this.

     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

     REHEATING FOR HOT HOLDING

     PRIORITY: Jalapeno poppers were improperly reheated to a temperature of 65°F. Operator put them back in the fryer and heated them to a temperature of 178°F to correct this.

     Correction: Adjust procedures and methods to properly reheat food. [Explain]. Unsafe food shall be discarded.

     Code 3-403.11

   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     PRIORITY: The chicken dumpling soup has not cooled within 6 hours. The soup was at 54°F during the inspection (2pm) and had been cooling since it had been taken out of the hot holding unit the previous evening. Operator discarded the soup during the inspection to correct this.

     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 Repeat Corrected on site

     DATE MARKING - DISPOSITION

     PRIORITY: The chili in the reach in cooler did not have a date mark on it. The operator indicated it had been made on Sunday. The inspection took place on Thursday. Operator placed a date mark on the chili to correct this.

     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 Repeat Corrected on site

     DATE MARKING - DISPOSITION

     PRIORITY: A container of cooked noodles had a date mark of 02/16 and a container of wings had a date mark of 02/18. The inspection took place on 02/26. The operator discarded these items during the inspection to correct this.

     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 - CROSS CONTAMINATION

     PRIORITY: The interior of the ice machine is heavily contaminated with pink slime and mold. Operator scheduled the ice machine cleaning for 03/03 during the inspection.

     Correction: Clean food contact surfaces anytime contamination has occurred.

     Code 4-602.11 (A)

   • Not serious Priority Foundation

     RTE/TCS FOOD - DATE MARKING METHODS

     Date marking method for frozen foods is inadequate. Foods are marked with the date the foods are placed in the freezer but not the date they are taken out of the freezer. The operator was unsure what day the deli meats were taken out of the freezer.

     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 Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     A cambro of chips and a cambro of mushrooms were kept on the handwashing sink at the start of the inspection. Operator moved these items to a different location to correct this during the inspection.

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

     Code 5-205.11 (A) and (C)

   • Not serious Core

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing watch on wrist while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - UNWASHED FRUITS AND VEGETABLES SEPARATED FROM RTE FOODS

     Unwashed limes and lemons stored over Ready To Eat Tartar sauce, soleslaw and butter.

     Correction: Rearrange food storage so that unwashed friuts and vegetables are stored under or away from RTE foods.

     Code 3-302.11 (A) (8)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Breading, flour and seasoning is stored in unlabeled container.

     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

     NON-FOOD CONTACT SURFACES - CLEAN

     The hood above the grill is soiled with 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 Repeat

     GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK

     No waste receptacle provided at handwashing sink in the kitchen.

     Correction: Handwashing sinks using single-use paper toweling for hand drying shall be provided with a waste receptacle. Provide a waste receptacle at the handwashing sink.

     Code 5-501.16 (C)

2. Apr 30, 2025 Routine · 3 priority, 2 priority foundation, 7 core, 6 repeat
   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     PRIORITY - Cooked spaghetti in the prep cooler located in kitchen is stored under raw beef burger and raw shell eggs. PIC rearranged food items 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 - COLD HOLDING

     PRIORITY - House made garlic butter was noted sitting out on the counter above the prep cooler in the kitchen since Friday, April 25, 2025. PIC discarded garlic butter during 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

     TCS FOOD - COLD HOLDING

     PRIORITY - Pork potato soup in the True 2 door cooler located in the kitchen is cold held at 50°F. The soup according to operator was not properly cooled the night before. Soup was discarded by operator during 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 Repeat

     DATE MARKING - DISPOSITION

     PRIORITY - Lobster sauce in the True 2 door cooler and one in the squeeze bottle in the prep cooler in the kitchen prepared on 3/2/2025 and 4/7/2025, respectively have exceeded their date marks. PIC discarded food items 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)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

     Multiple commercial sauces and dressings in the facility and coolers were not date marked once they were opened.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food from a food processing plant is date marked when the container is opened. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (B)

   • Not serious Priority Foundation

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Multiple plastic combro lids / covers and rubber spatulas in the kitchen and prep areas noted cracked, chipped and melted.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Core Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Onion rings, mozzarella sticks, pretzel balls in the reach in freezer located in the kitchen and hard boiled eggs in the prep cooler were observed to be unwrapped or uncovered. PIC put covers on items listed above during inspection.

     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 Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the bottom shelve of the True reach in freezer located in the kitchen is noted with excessive food debris.

     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

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the True 2 door cooler vent covers is noted with dust debris.

     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

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the dish racks are covered in thick / excessive build up.

     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 - MICROWAVE CLEANED

     Cavity or door seals of microwave in the kitchen above the prep cooler are soiled.

     Correction: Clean and maintain microwave at least every 24 hours.

     Code 4-602.12 (B)

   • Not serious Core

     GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK

     No waste receptacle provided at handwashing sinks located in the kitchen and the food prep sink / pizza prep area.

     Correction: Handwashing sinks using single-use paper toweling for hand drying shall be provided with a waste receptacle. Provide a waste receptacle at the handwashing sink.

     Code 5-501.16 (C)

   • Not serious Core

     LIGHT BULBS - PROTECTIVE SHIELDING

     Lights located in the pizza prep area are not shatter resistant or shielded.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code 6-202.11

   • Not serious Core Repeat

     INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

     There is a hole and gap in the door at the storage area and the door in the garage like food storage area which could be the source for the entrance of insects or rodents.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code 6-202.15 (A) (1)

   • Not serious Core

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     Vent filters over the cook line equipment in the kitchen are soiled with grease.

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

3. Mar 29, 2024 Routine · 5 priority, 5 priority foundation, 6 core, 8 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     PRIORITY: Employee observed not washing hands before putting on gloves to initiate a task that involves working with food. Education was provided during the inspection about proper handwashing techniques.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated, even if gloves were being used.

     Code 2-301.14

   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     PRIORITY/REPEAT: Raw fish was stored above ready to eat steak and soup in the 2 door reach in cooler. Manager re-arranged the food items and stored the fish in the lower shelf below the ready to eat food items.

     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

     COOLING - 6-HOUR COOLING PARAMETER

     PRIORITY: The chicken barley soup in the 2 door reach in cooler was being cold held at 58°F. Manager stated that the chicken barley soup had been cooled down the night before, so it had exceeded the 6-hour cooling period. Manager discarded the chicken barley soup during the inspection.

     Correction: 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 Repeat Corrected on site

     DATE MARKING - DISPOSITION

     PRIORITY/REPEAT: A container of chili in the basement walk in cooler had a date mark of 3/19. The inspection was conducted on 3/29. The chili had exceeded the 7 day shelf life. Operator discarded the chili during the 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 Repeat Corrected on site

     DATE MARKING - DISPOSITION

     PRIORITY/REPEAT: A container of reuben soup in the 2 door reach in cooler had a date mark of 3/21. The inspection was conducted on 3/29. The reuben soup had exceeded the 7 day shelf life. Operator discarded the reuben soup during the 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 Repeat Corrected on site

     DATE MARKING - DISPOSITION

     PRIORITY/REPEAT: Two containers of canned cheese in the 2 door reach in cooler were not date marked. Operator stated that the preparation date was unknown. Operator discarded the cheese during the 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 Repeat Corrected on site

     FOOD CONTACT SURFACES - CROSS CONTAMINATION

     PRIORITY/REPEAT: Multiple cambros with seasoning/spices were stacked on top of one another in the lower shelf of the prep table in the kitchen area. Manager discarded the seasonings/spices during the inspection.

     Correction: Clean food contact surfaces anytime contamination has occurred. Discard contaminated food.

     Code 4-602.11 (A)

   • Not serious Priority Foundation Corrected on site

     THAWING

     Sardines and other types of fish were being improperly thawed by leaving them in the food preparation sink and at the counter next to it at room temperature. Education was provided during the inspection. Operator proceeded to store some fish in the cooler and thaw other fish in the food prep sink with running water.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Salmon and sword fish were thawed in their reduced oxygen package. Education was provided. Operator removed the salmon and the sword fish from their packaging during the inspection.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

     REPEAT: The commercial potato salad, from a food processing plant, in the main prep cooler was not date marked once the container was opened. Multiple commercial large dressing bottles, from a food processing plant, in the 2 door reach in cooler were not date marked when opened.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food from a food processing plant is date marked when the container is opened. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (B)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - DATE MARKING METHODS

     REPEAT: The sliced deli meats, noodles, and taco meat in the prep cooler were not date marked. Operator stated that the food items had been prepared 1 to 3 days prioir to the inspection. A container of coleslaw in the basement walk in cooler was not date marked. Operator stated that the coleslaw had been prepared 2 days prior to 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

     FOOD CONTACT SURFACES - SOILED

     The ice chute was visibly soiled with mold.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The slicer was not cleaned properly and was soiled with food residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     REPEAT: A container of onion rings in the 1 door reach in freezer was not covered. The bread and croutons on the top shelf above the main prep cooler were not covered.

     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 Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     REPEAT: Multiple sugar and salt containers were not labeled throughout the establishment. A non-transparent stainless steel shaker was not labeled. A water bottle in the kitchen was 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

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Single-use cups were improperly stored inside cheese containers in the 2 door reach in cooler.

     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

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     An insulation roll was stored on the basement dry storage room. Manager moved the insulation roll outside the building during the inspection.

     Correction: Discard food item.

     Code 3-307.11

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     REPEAT: The top inside fan of the 2 door reach in cooler was visibly soiled with mold and debris.

     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

     INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

     There is a hole/gap at the bottom of the white doors in the basement, which could be the source for the entrance of insects or rodents.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code 6-202.15 (A) (1)

4. Apr 28, 2023 Follow Up · 6 priority foundation, 6 core, 12 repeat
   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

     REPEAT: The commercially made sauces and condiments are not being date marked once the container is open.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food from a food processing plant is date marked when the container is opened. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (B)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - DATE MARKING METHODS

     Several food items throughout the kitchen coolers 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 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 Repeat

     CONSUMER ADVISORY - PROVIDED

     No consumer advisory is provided on menu for animal foods served in a raw or undercooked condition.

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

     Code 3-603.11 (A)

   • Not serious Priority Foundation Repeat

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring chlorine sanitizer concentration.

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

     Code 4-501.116

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     The back of the doors of the dish machine were visibly soiled with food debris.

     Correction: Maintain food contact surfaces in a clean condition. Clean the back of the dish machine doors at a more frequent basis.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     The soup spoons and some food containers in the clean utensil's rack were visibly soiled with food residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     The magnetic knife holders in the kitchen and warewashing area were visibly soiled with dust and food debris.

     Correction: Maintain food contact surfaces in a clean condition. Clean the magnetic knife holders at a more frequent basis.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     REPEAT: The kitchen handwashing sink was blocked with a large waste container. It was not available for proper handwashing. Employee moved the large waste container away from the kitchen handwashing sink during the inspection.

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

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing bracelets on wrist while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     The onion rings in the reach in freezer and pasta and other food items in the bottom shelf of the prep cooler were observed to be 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 Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     REPEAT: The bottles of water, oil and butter next to the grill are not labeled. Packets of a white powder on the rack above the prep cooler are 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 Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     The fan of the 2 door reach in cooler in the kitchen is soiled with dust.

     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 Repeat

     FOOD CONTACT SURFACES - MICROWAVE CLEANED

     REPEAT: The indoor cavity of the microwave was visibly soiled with food residue.

     Correction: Clean and maintain microwave at least every 24 hours.

     Code 4-602.12 (B)

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floor and walls of the warewashing room/area are visibly soiled with food residue.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12