PETEYS GRILL health score and inspection history

3-501.16(A)(1) Maintain TCS food at 135 F or above./ Air temperature of the hot food holding cabinet on maximum thermostat setting is reading 110F with a max-registering thermometer; fried chicken holding in the cabinet <2 hours and measuring 110F was moved to the oven and reheated, then left in the oven to hold hot. Cease holding TCS food in this hot food cabinet until holding food at proper temperature.

Provide appropriate, readily accessible thermometers for all coolers and hot holding units./ Air temperature thermometers could not be located inside the display cooler at the service counter or the hot food holding cabinet.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location./ The owner has not registered his certification with JCDH (notification was given to implement compliance with this requirement was given on inspection 30 JAN 2026).

Store scoops left in TCS foods with handles above the top of the food and the container./ Dispensing scoop found stored inside the container of chicken salad was removed during the inspection.

Clean equipment food contact surfaces and utensils to sight and touch./ Impacted, dried food residues and particles remaining on the underside of the blade ring and blade mount, and beneath the slider of the food holder of the food slicer. Repeat cleaning was performed during the inspection; these niches, crevices, and hard-to-reach areas were not being cleaned effectively because they were in shadow. A super-bright pocket flashlight was supplied to the worker to illuminate those areas, who then effectively removed the soils with repeated cleaning efforts; the machine was rinsed clean, and then sanitized. Repeat violation under Official Notice EH17001904 issued 16 JAN 2026 and corrected on-site.

4-603.15; 4-301.12(C) Provide alternative manual warewashing equipment when there are special cleaning needs or constraints./ Provide a super-bright mini flashlight to illuminate the niches, crevices, and hard-to-reach areas of the food slicing machine to illuminate those areas and facilitate effective cleaning of this equipment.

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.

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.

(B) Loosely cover or uncover food until cooled./ Cooked, wrapped, pork butt roasts being cooled with ice packs were unwrapped during the inspection after the employee was directed to do so to allow the roasts to cool rapidly as required.

Clean equipment food contact surfaces and utensils to sight and touch./ Food residues remaining on the food holder, blade, blade ring, and blade mount of the food slicer following cleaning after last use. Using specialized implements as needed for the niches, crevices, and hard-to-reach areas of the slicer, provide manual cleaning effective to remove residues from all surfaces; rinse, then re-clean any surface with residue detectable to sight or touch, then sanitize all surfaces once cleaned and rinsed. Do not use the slicer again until cleaned and sanitized.

4-603.15; 4-301.12(C) Provide alternative manual warewashing equipment when there are special cleaning needs or constraints./ Provide long-handled, narrow-headed brushes or other implements as needed for effective cleaning of the niches, crevices, and hard-to-reach areas of the food slicer.

Change the sanitizing solution for wiping cloths when visibly soiled.

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.

Post sign at all handsinks that notifies employees to wash hands./ Handwashing sign are not posted at the handsinks in the restrooms.

Clean facilities (floors, walls, ceilings, window sills, window blinds, etc.) as often as necessary to maintain cleanliness.

Clean the ventilation hood filters to prevent contamination by dust, dirt, etc.

Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food./ Foodhandlers with wristwear and ornate rings.