Against The Grain Food

Inspector's notes

Observed multiple torn gaskets on fridges and the bread proofer at time of inspection. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple leaks coming from the handwashing sink faucet in the back of house at time of inspection. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed marinara sauce in a hot holding container with temperatures of 93*F at time of inspection. Per PIC, marinara sauce was being hot held and placed in the unit less than an hour prior to inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Reviewed with PIC about proper reheating procedures at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced cheeses (pepperjack & cheddar), egg yolk & mozzarella cheese mixture, and cut tomatoes in a reach-in cooler across from the cook top with temperatures between 46 to 52*F. Per PIC, all items were in the cooler from the day prior and were voluntarily discarded at time of inspection. Observed reach-in cooler with temperatures between 38 to 40.6*F at time of inspection. Observed mozzarella cheese, sliced ham & turkey, marinara sauce, cut lettuce, & cut tomatoes in prep table with temperatures between 53 to 54*F at time of inspection. Observed ambient temperature of the prep table at 66.7*F at time of inspection. All items in the prep cooler were in there from the day prior and all items were voluntarily discarded 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. Provided PIC with temperature log at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ramen soup base stored in a reach-in fridge with the prepped date of 8/13 in the back of house at time of inspection. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Provided PIC with date marking guidance document at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no consumer advisory on the menu for burgers at time of inspection. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Provided PIC with guidance document on consumer advisories at time of inspection. Corrective Action: Correct prior to re-inspection on 9/3.

Inspector's notes

Observed multiple torn gaskets on fridges and the bread proofer at time of inspection. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple leaks coming from the handwashing sink faucet in the back of house at time of inspection. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee preparing a sandwich with barehands at time of inspection. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup of grease and food debris under the fryers, stove, and other equipment in the kitchen at time of inspection. Observed buildup of food debris around the doors and inside the coolers at time of inspection. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Surface of vent hoods with a large buildup of debris. Clean frequently to minimize contamination. This is the second consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the sprayer for the three-compartment sink hanging below the flood rim. Repair so that the bottom portion of sprayer is above the flood rim. Will re-inspect, Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed real butter with garlic cold holding on counter at internal temperature of 71 deg F. Manager informed the butter had been left on counter a short time prior and placed in freezer for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chicken salad with a preparation date of 4/15/2025 cold holding in reach in unit. This date exceeds discard dated from the seven days from date of preparation. Manager discarded chicken salad. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a sanitizer bucket containing chlorine sanitizer in food service area that manager informed was used in sanitizing food and non-food contact surfaces at a concentration of >200 ppm. Manager prepared fresh sanitizer and adjusted the concentration to within required specification. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup of organic debris on the surface of the hoods above stove. Clean frequently to minimize contamination Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed desserts in the front display cooler without dates and some containers of foods in the cold holding unit that did not have dates that were prepped the day before. Discussed with person in charge (PIC) that dates need to be on the foods to ensure they are not sold past the seven-day mark. PIC put dates on the foods at time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a box of latex gloves behind front counter. Discussed with person in charge (PIC) that latex gloves cannot be used with food due to allergy risk. PIC discarded box of gloves and replaced with non-latex gloves at time of inspection. Latex gloves are not approved for food handling. Corrective Action: Corrected at time of inspection.