Coliseum

Year by year

Inspections

1. Oct 13, 2025 Re-inspection · No items found

   No violations cited.

2. Oct 10, 2025 Routine · 3 priority, 1 priority foundation, 4 core, 1 repeat
   • Serious Priority

     COOLING - 6-HOUR COOLING PARAMETER

     Chili (about 2 gallon) observed cooling in a 2 gallon container at 46 degrees (at about 1:45pm) from the day before per the person-in-charge and has not cooled within a total of 6 hours from 135°F to 41°F or less.

     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. The establishment discarded the chili. Provide training to the employee in the area of cooling foods.

     Code 3-501.14 (A)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Ranch (made in-house) is cold held at 44°F in the Atosa prep unit at the wait station. Pico and cooked beef are cold held at 49°F and 47°F, respectively in the Hoshizaki prep unit in the kitchen.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. The establishment voluntarily discarded the pico. The Establishment placed the cooked beef int the walk-in cooler to cool.

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

   • Serious Priority

     SEWAGE - BACKFLOW PREVENTION

     The food prep sink only have an air break at the waste line/catch recepticle under the sink basin.

     Correction: Provide a 2 inch air gap at the waste line/catch recepticle for the food prep sink.

     Code 5-402.11

   • Not serious Priority Foundation Corrected on site

     NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN

     The non-continuous cooking process APPROVAL is not maintained in the establishment and the person-in-charge is not able to locate it.

     Correction: The non-continuous cooking process APPROVAL shall be maintained in the establishment and be made available to REGULATORY AUTHORITY upon request. Emailed the APPROVAL to the establishment to keep on file.

     Code 3-401.14 (F)

   • Not serious Core

     FOOD CONTAMINATION - FOOD STORAGE PROHIBITED AREAS

     Bag-in-box syrup boxes and other food items stored under sewer lines that are not shielded to intercept potential drips in the basement.

     Correction: Remove food items from this area to an area not subject to contamination or provide shielding.

     Code 3-305.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION

     The 3-compartment sink, and hand sink in the warewashing area and the two kitchen handwashing sinks are not sealed to the wall. This risks water and debris from running behind the sinks and allowing for the growth of bacteria and mold.

     Correction: Seal the sinks to the wall.

     Code 4-402.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The Hoshizaki prep unit in the kitchen is not maintained in good repair. The air temperature of the unit reads 45 degrees and multiple food items in its cabinet have a temperature above 41 degrees F.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core Corrected on site

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     The exterior back door in the is not tight-fitting and has about a 1/4 to 1/2 inch gap at the bottom.

     Correction: The establishment install a new door seal on the door during the inspection.

     Code 6-202.15 (A) (3)