Local on North

4 findings recorded on Oct 20, 2026. 2 marked corrected on site.

1. Violation recordedItem 4-2A ↗

   Food protection

   Observe ice bin at bar left uncovered while not in use. Food must be kept covered while not in use to prevent any potential overhead contamination.

   Inspector’s full note

   Inspection item: Food stored covered

   Code 511-6-1.04(4)(c)1(iv)

   Observe ice bin at bar left uncovered while not in use. Food must be kept covered while not in use to prevent any potential overhead contamination. COS by covering. Corrected On-Site. New Violation.

   Official report · Item 4-2A ↗

   Marked corrected on site

2. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed dish machine not dispensing chlorine. Dish machine was primed but chlorine still did not dispense.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   Observed dish machine not dispensing chlorine. Dish machine was primed but chlorine still did not dispense. Chlorine must dispense at 50 ppm. Must discontinue use of dish machine for sanitizing until chlorine dispenses at proper concentration. New Violation. Correct By: 10/23/2026

   Official report · Item 4-2B ↗

   Correction status not recorded

   Correct by Oct 23, 2026

3. Violation recordedItem 6-1A ↗

   Cold holding

   Observed: 1. A majority of time/temperature control for safety (TCS) in walk-in being cold held at 42-43°F.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed: 1. A majority of time/temperature control for safety (TCS) in walk-in being cold held at 42-43°F. Ambient temperature of unit was right at 41°F. PIC lowered ambient temperature to about 37°F. Temperature of all food in cooler dropped 40-41°F by end of inspection. 2. Tuna being cold held at 48°F and trout being cold held at 50°F in grill cooler. COS by discarding 3. Fried chicken left outside of temperature control and temping 49°F. COS by discarding. TCS foods must be cold held at 41°F or below. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.