Native Grill & Wings

Inspector's notes

Observed at bar area employee drinks and other personal belongings on top of items that were used for drink/cocktail prep. PIC removed all personal items and placed them at the designated area at time of inspection. Corrective Action: Corrected at time of inspection. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area.

Inspector's notes

Observed at the back of the kitchen by the dish washing area a plastic jar from a blender stored in clean dish area/rack with food debri between the blades on the equipment. Per PIC, the container was used and cleaned last night. PIC moved plastic jar to the dish pit area to be washed, rinsed and sanitized. All food-contact surfaces must be cleaned to sight and touch.

Inspector's notes

Observed at the back of the kitchen, located inside prepping unit across the cooking area multiple RTE to eat food with an internal temperature between 44*F-48*F. Raw beef patties, cooked chicken and sliced cheeses all had an internal temperature of 45*F. The bottle dairy based sauces, such as native sauce, 1000 island, tartar and ranch all registered an internal temperature of 45*F or above. Per PIC, he was not aware of the food temperatures of the line this morning but this establishment does perform temperature checks in the morning. PIC discarded all TCS food that was out of temperature at time of inspection. Corrective Action: Corrected at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Inspector's notes

Observed unlabeled chemical spray bottle near the mop sink area. Per PIC, that unlabeled container had a cleaner solution inside of it. PIC labeled spray bottle at time of inspection. Corrected at time of inspection.

Inspector's notes

Please remove from the back room extra parts of equipment, unused equipment and personal items that are not used on the daily basis in relation with the operation of this establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, no CFPM was on site. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed at the grill station, open packet of sliced turkey, ham, placed atop each other in a plastic pan, top of the cooler. temperature indicating 45-47 deg f . discussed with manager. suggested to utilize one bag at the time of opening and utilizing a metal pan for additional tcs . manager removed deli meats. placed in the lower panel of the cooler. 41 deg f established. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed at the time of inspection, back entry door kept open. discussed with manager. please allow self-closure. manager closed the back door. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed the back room, food prep. ice machine, front panel removed. discussed with manager on duty. manager relocated and re-installed the ice machine front panel. Corrective Action: Corrected at time of inspection.

Inspector's notes

at the kitchen handwashing station, observed the cold faucet was shut off. water gets excessively hot for hand washing. discussed with manager. please repair the hand washing basing faucet. for hot and cold water valve. re-inspection scheduled 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

observed in the walk-in cooler, cut lettuce at 51 deg f , sliced and shredded chesses at 54 deg f . pepperoni bags at 53 deg f, also cut sliced chicken bins at 45 deg f . showed manager. proper cold holding for on-site tcs was reviewed. at the front salad station, noted ranch dressing at 49 deg f. discussed with manager on duty all removed. please ensure rte/tcs food is kept at 41 deg f . Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the back entry prep, and in the bar entry, and the dishwashing area, some chemical bottles filled without an identification label. discussed with manager. all bottles were removed and properly labeled by shift PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed the facility back door entry to the food establishment has some gaps between the door and the concrete floor. showed PIC. please ensure the door penetrations/opening has a proper seal. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed in the cookline steam tables, Meat ball pans and marinara sauce pan at 82-86 degf . reviewed with staff. all removed. manager reassembled steam tables. reheated meatballs at 165 deg f added to steam table. please ensure hot food TCS is kept at 135 deg f or higher.

Inspector's notes

observed multiple pans of tomatoes sliced ham, and sliced chees placed atop each other inside the reach-in cooler. tomatoes pans 48 deg f, sliced ham-47-49 deg f sliced portioned Swiss, and American cheese at 49-51 deg f . manager removed all excess tcs. please ensure rte/tcs is kept at 41 deg f or cooler. see embargo. also a small pan of fried chicken in the upright cooler at 62 deg f . per staff prepared last night. all discarded by pic. see embargo.

Inspector's notes

observed a large pan of ranch dressing prepared on site placed in melted water ice bin, food temp at 49 deg f . informed manager. per manager the staff are supposed to submerge the deep ranch container in a large filled metal ice pans. manager removed all ranch, proper ice levels filled. cooling guidelines reviewed, mcesd food cooling document reviewed. cooling guidelines pdf provided.