ON NORTH, EATERY AND BAR

4 findings recorded on Nov 9, 2026. 4 marked corrected on site.

1. Repeat violationItem 4-2A ↗

   Food protection

   Observed 6 containers of seasonings and spices stored uncovered by the grill in the main kitchen. Observed 6 containers of salad toppings stored uncovered on top of prep top cooler 2 in the main kitchen.

   Inspector’s full note

   Inspection item: Food stored covered

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

   Observed 6 containers of seasonings and spices stored uncovered by the grill in the main kitchen. Observed 6 containers of salad toppings stored uncovered on top of prep top cooler 2 in the main kitchen. CA: Unless in the cooling process, all food must be stored covered to protect from possible contamination. COS: All items were covered. Corrected On-Site. Repeat Violation.

   Official report · Item 4-2A ↗

   Marked corrected on site

2. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed two soda guns with black build-up on the nozzles behind the bar in the front food service area. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

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

   Observed two soda guns with black build-up on the nozzles behind the bar in the front food service area. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Nozzles were cleaned and sanitized. Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

3. Violation recordedItem 5-1B ↗

   Reheating for hot holding

   Observed previously cooked mushroom sauce and tomato cream sauce reheating a rate that would not reach 165F within 2 hours. CA: Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F (5°C) and 165°F (74°C) and 41°F (5°C) and 135°F (57°C) for commercially processed food, may not exceed 2 hours.

   Inspector’s full note

   Inspection item: Proper reheating procedures for hot holding

   Code 511-6-1.04(5)(h)

   Observed previously cooked mushroom sauce and tomato cream sauce reheating a rate that would not reach 165F within 2 hours. CA: Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F (5°C) and 165°F (74°C) and 41°F (5°C) and 135°F (57°C) for commercially processed food, may not exceed 2 hours. COS: Items were placed on the stovetop for rapid reheating. Corrected On-Site. New Violation.

   Official report · Item 5-1B ↗

   Marked corrected on site

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