Date: 02/13/2025

Inspection Type: Regular

23. Several food items such as "Rig sauce", Street Corn, and Jalapeno Stuffing were seen in the walk-in cooler with dates out of the 7 day requirement. Dates such as 1/2 and 2/3 were seen. The Person In Charge, Mike stated that he just came back from vacation and they just made fresh product for each of those items. He also said that he thinks the date was put on incorrectly because they go through those products more quickly than the 7 days. The products have been voluntarily disposed of and replaced. Ensure that all fresh made, ready-to-eat food products that are stored for more than 24 hours have proper date marking and are discarded after the 7 day limit (day 1 is the date of preparation of any ingredients). It was also discussed to make sure that all employees who are in charge of rotating the food products are aware of the requirements. A date marking print out will be emailed along with the inspection report.

39. Several cases of food were being stored on the floor of the walk-in freezer. Food shall be protected at all times. Elevate the food products at least 6" up off the floor to prevent contamination.

43. Several ready-to-eat food products (such as sugar, bacon bits and panko bread crumbs) have a small plastic cup to dispense the food items. Only a utensil that has a handle on it shall be used to dispense ready-to- eat food items and the handle shall be stored up and out of the food items to prevent contamination. Replace the containers with utensils that have a handle.

55. Two mops were found in the bucket between uses. One mop is located in the mop bucket in the back storage room in the kitchen and the other is in the mop sink room. All mops shall be hung up or turned over between uses so they can properly dry and prevent contamination during cleaning. Hang up the mops or turn them over between uses.

Date: 08/23/2024

Inspection Type: Regular

16. The dish machine in the kitchen is chlorine bleach sanitizing and is testing at 25 ppm even after priming the machine. It needs to test at least at 50 ppm to properly sanitize. The dish machine company has been called. Either manually hold the sanitizer button in the final rinse cycle so it reaches 50 ppm for each cycle or manually sanitize the dishes and equipment in the three-compartment sink until the machine has been repaired and rechecked by this department. A follow-up inspection will occur on or after 8/28/24.

16. The dish machine at the bar is testing at 25ppm of available chlorine. The minimum concentration is required to be 50 ppm for proper sanitizing. Repair the dish machine and do the final step of sanitizing in the bar 3-compartment sink. A recheck will occur on or after 8/28/24 along with the kitchen dish machine.

25. The steak on the evening menu is still allowed to be cooked to order and an asterisk linking the food item to the the consumer advisory is not available on the menu. This is a repeat violation. A Risk Control Plan will be filled out during this inspection and and administrative recheck will occur on or after 10 days. Email a picture of the updated menu to kbrown@tchd.net on or after 9/6/24. If more time is needed, please communicate this with your inspector.

55. The fan cover on the ceiling of the 2 door glass front True cooler at the bar is soiled. Maintain all attached equipment clean. Clean this location.

Date: 04/05/2024

Inspection Type: Regular

25. A consumer advisory is provided on each menu, but there isn't a symbol or asterisk next to the menu items that can be served cooked to order. The Person In Charge (PIC) stated the steak can be cooked to order, but the burgers are smash burgers and all cooked to the required temperature. The PIC stated he will get the menus adjusted. Please send a picture of the completed menus to kbrown@tchd.net once this has been taken care of.

43. The handle for the ice scoop at the bar ice bin was found touching the ice. Store the handle up and out of the ice at all times or in a container completely out of the ice to prevent contamination. Corrected on site by storing the handle up and out of the ice.

Date: 08/23/2023

Inspection Type: Regular

22. Cut tomatoes and cut lettuce in iced down container on cook's line were 52F. internal temperature. (Must be maintained at 41F. or less). Cut lettuce and tomatoes were put in refrigeration to cool down to 41F.

Date: 04/20/2023

Inspection Type: Regular

6. Observed a kitchen employee with an open beverage can while cutting parsley. Beverage can was moved from food preparation area.

8. Observed 2 kitchen employees put on gloves without washing hands immediately before putting on gloves. Employees were asked to wash hands and put on new gloves and did so.