HOTSPOT health score and inspection history

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Interior of RI freezer is soiled.

Store mops so that they may be air-dried without contaminating walls, equipment, or supplies. // Mop stored against wall next to mop sink.

Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.). // RI freezer next to prep table and make table cooler have torn gaskets.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)/// The clean dishes were stored in the prep sinks, which are used for poultry and produce washing and preparation. Sinks were visibly soiled. COS. PIC was instructed to rewash the utensils.

Provide multi-use food contact surfaces that are smooth, in good condition and easy to disassemble when necessary for cleaning./// Knife with deep grooves was stored above the prep sink. COS. Discarded. 4-601.11 Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)/// Deli slicer, potato peeler, and can opener blade in storage were soiled. COS. Pulled to be properly cleaned.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue./// Observed debris on the WI shelves, bottom shelf of the RI freezer, handles of the large gray tubs, and exterior shield of the ice machine.

Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.)./// Torn gaskets throughout the facility.

Install insect control devices away from food preparation areas./// The bug zapper in the dry storage area is stored above the sugar and unpackaged to-go plates.

5-205.15(B) Repair slow or inoperative drain./// Handsink next to the prep sink is draining slowly. 5-205.15(B) Repair condensate leak in WI cooler and freezer. 5-205.15(B) Maintain plumbing in good repair./// The pipes under the handsink by the prep and in the women's restroom are leaking.

Provide safe, unadulterated, and honestly presented food. // Condensate leaking on fish and spring roll wrap in the WI freezer. COS. Discarded.

(A)(2) Maintain TCS food at 41 F or below./// Cheese sauce was stored at RT (67F). PIC stated that employees removed it from refrigeration in preparation of reopening. COS. Discarded.

Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive)/// Raw chicken was stored above raw fish in the WI cooler. COS.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition. // RI freezer gaskets next to prep table are torn. Make table gasket is torn and the RI cooler on the countertop behind the register.

Install insect control devices away from food preparation areas. // Bug zapper installed above prep sink and dry storage area.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // Ventilation hood is soiled with significant amounts of grease.

Post sign at all hand sinks that notifies employees to wash hands. // No hand washing sign located in the women's restroom.

Label all food or ingredients that are not in the original package with the common name of the food. // Dry ingredients and sauces throughout the establishment are not labeled.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use). // Slushy beverage nozzle is soiled with mold.

Provide safe, unadulterated, and honestly presented food. // Ham in WI freezer stored uncovered under the fans with the condensation leak with ice inside the bowl with the ham. -COS, owner discarded. / A case of milk cartons dated 8.20.25 is molded in the WI cooler.

Allow utensils to air dry before stacking. // Wet stacking on shelves above warewashing area.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage) // Slicers and dicer stored soiled.

Label all toxic items not in original containers with the common name of the product (Pf). // Chemical bottle on dry board of 3 compartment sink is not labeled.

2

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition. // Gasket for WI cooler is soiled./// One gasket on make table and RI cooler gasket that houses the sauces are torn. 4-502.11 (C) Maintain ambient air thermometers to be accurate and in good repair (food holding units). // RI Pepsi cooler in the lobby and mini fridge behind front counter are missing ambient thermometers.

Store food at least 6 inches above the floor. // Cake boxes in the WI freezer are stored on the floor. 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination. // Ham stored in WI cooler uncovered. 3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. // Raw chicken is stored above raw fish.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Make table refrigeration unit is soiled. Shelves inside the WI cooler are soiled.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4). // No employee with a CFSM was present. JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.

Provide materials that are smooth, durable, and easily cleanable for indoor floors, walls and ceilings; use nonabsorbent materials for areas subject to moisture./// Ceiling tile missing in the hallway by the restrooms. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Floors are soiled with soiled cardboards, debris and standing water. Walls are soiled with debris/residue./// Fan covers in the WI cooler are soiled with dust.

(F) Provide prior approval of written procedures from JCDH for non-continuous cooking of raw animal foods as required. // Employees are cooking chicken partially, then letting it hang above fryer until it is ordered. Employee stated that no non-continuous procedure had been filed JCDH.

(A)(2) Maintain TCS food at 41 F or below. // Ken's tartar sauce and ranch stored at room temperature on the prep table. Ken's tartar sauce stored in RI behind front counter (57-58F) out of temperature. Ambient temperature of RI cooler 52F. Do not use this cooler to store TCS items until it has been serviced and can maintain a temperature of 41F and below.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. /// Hood filters are heavily soiled with grease deposits.

Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions. // No appropriate chemical test kit was provided for chlorine

Allow utensils to air dry before stacking./// Dishes above the prep sinks are stacked wet.

2

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. // Floor and walls with buildup of grease and food residue.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Make table reach in with food residue.

Store personal care and other non-toxic items away from food, utensils, equipment, linens, and single-service/single-use articles. // Employee phone stored on prep surface with chicken batter ingredients.