Angie's Prime Grill

Inspector's notes

At time of inspection, observed a bag of cold brew connected to soda fountain with internal temperature of 66 degrees F. In the right cold table, observed sliced tomatoes, cooked corn, hard boiled eggs, and cheese with internally probed temperature range of 44-50 degrees F. PIC stated all items stocked this morning less than 4 hours prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection. Repeat violation: 2nd

Inspector's notes

Observed a bag of cold brew connected to soda fountain with a date mark of 08/11/2026. PIC stated item was frozen but unsure what date the item was thawed. 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. In the walk in cooler, observed a bag of cold brew with a date mark of 08/04/2026. PIC stated bag was thawed 3 days prior. All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a bag of cold brew connected to the fountain soda dispenser at room temperature with a temperature range of 52-56 degrees F. Person in charge (PIC) stated item has been out of temperature control since yesterday morning. PIC unable to provide documentation to indicate item is non-TCS. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. PIC discarded product at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the cold tables next to the drive thru window, observed plastic containers used for portioning being stored with exterior of container directly in contact food. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray bottle of cleaner in the dining room for self-serve that did not have a label. Discussed with person in charge (PIC) that all cleaners and chemicals need a label to reduce risk of chemical contamination. PIC used a marker to write the name on the spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Pans of raw tuna stored on shelf in walk-in over a mesh bag of onions. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code.

Inspector's notes

Corrective Action: Corrected at time of inspection. Pan of cut lettuce (57*F internally) and bags of sauces on the lid of the cold table over ice, under time control with no discard time. All TCS foods being held under time as a control were properly time stamped at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Air curtain at drive-up window broken. Please repair to prevent pest entry.

Inspector's notes

Corrective Action: Corrected at time of inspection. Self-serve milk in carafes by the soda machine (at 48*F internally) under time control without discard time and written time control procedure. Manager discarded the milk and provided new with discard time and wrote a time control procedure at the time of inspection.Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control.