The Old Grog

Year by year

Inspections

1. Jan 13, 2026 Follow Up · 1 core, 1 repeat
   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Walk in cooler shelving units are corroded and no longer in a cleanable condition.

     Correction: Repair equipment to good condition or remove from premise.Shelving units should be replaced with units that are smooth and easily cleanable. Shelving units are non-food contact.

     Code 4-501.11 (A)

2. Jan 9, 2026 Follow Up · 1 priority, 1 core, 1 repeat
   • Serious Priority

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

     The Noble Dishmachine (bar) is not being used according to EPA registered label use instructions and is at 0 PPM. Visual assessment appears that the unit is plugged or vapor locked preventing chlorine for dispensing in sanitizing cycle. 3 cycles tested with no measurable chlorine. January 9, 2025 informed that corrections repairs had been made to the chlorine tubes. Follow-up inspectiion found additional mechical failure, none of the pumps were engauging as the washer cycled - no measureable chlorine after 4 cycles.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.Unit taken out of service pending repair. A follow-up inspection will be required following repair. Recommend testing sanitizer concentration using test strip daily to ensure proper funcition and sanitizer concentration. All utensils/glasswa

     Code 4-501.114 (A) - (E)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Walk in cooler shelving units are corroded and no longer in a cleanable condition.

     Correction: Repair equipment to good condition or remove from premise.Shelving units should be replaced with units that are smooth and easily cleanable. Shelving units are non-food contact.

     Code 4-501.11 (A)

3. Jan 8, 2026 Routine · 1 priority, 1 core
   • Serious Priority

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

     The Noble Dishmachine (bar) is not being used according to EPA registered label use instructions and is at 0 PPM. Visual assessment appears that the unit is plugged or vapor locked preventing chlorine for dispensing in sanitizing cycle. 3 cycles tested with no measurable chlorine.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.Unit taken out of service pending repair. A follow-up inspection will be required following repair. Recommend testing sanitizer concentration using test strip daily to ensure proper funcition and sanitizer concentration. All utensils/glasswa

     Code 4-501.114 (A) - (E)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Walk in cooler shelving units are corroded and no longer in a cleanable condition.

     Correction: Repair equipment to good condition or remove from premise.Shelving units should be replaced with units that are smooth and easily cleanable. Shelving units are non-food contact.

     Code 4-501.11 (A)

4. Dec 10, 2024 Routine · 1 priority, 3 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Walk in cooler - thawing 10lb ground beef tubes noted above ready to eat prime rib portions.

     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. No evidence of contamination - General organize all raw animal products below ready to eat and produce.

     Code 3-302.11 (A) (1)

   • Not serious Core

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer or thermal label is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

     Correction: Provide an irreversible registering thermometer or thermal labels to test surface temperature sanitizing temperature is reached in the ware washing machine.

     Code 4-302.13 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Handles of the fish/chicken line cooler noted with food residue likely from frequent handling of breaded chicken and fish. Poses a potential cross contamination risk.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Handles should be cleaned at a frequency to provent accumulation of food debris. Recommend cleaning these cooler handles daily.

     Code 4-601.11 (C)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     Accumulated dust and grease residues noted on the line ceiling tiles.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean. Clean tiles and vent leuvers to remove accumulated debris.

     Code 6-501.12

5. Nov 8, 2023 Routine · 1 priority, 1 priority foundation, 1 core
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     scoop and spoon used with mashed potatoes and tips is not necessarily cleaned every 4 hours. Food employee stated that utensils were cleaned and sanitized every 4-5 hours or once per shift.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours. Reinforce with staff all food contact equipment must be cleaned and sanitized at least every 4 hours.

     Code 4-602.11 (C)

   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Portion cups of cole slaw (made in house) and cooled beef tips are not properly date marked. Entire container of portions should be date marked, date tips as soon as they are cooled if refrigerated 24 hours.

     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

     PROPER COOLING METHODS - IN EQUIPMENT

     Gravy in in keetle is not in a container that facilitates heat transfer or is tightly wrapped or covered. Kettle on stove top temp measured at 96F after 1hr 45 mins.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape. Gravy reheated to 165F to being cooling process over or hot hold.

     Code 3-501.15 (B)