Brake Pad

3 findings recorded on Jun 22, 2026. 3 marked corrected on site.

1. Violation recordedItem 2-1B ↗

   Handwashing

   Observed employee place raw beef patty on grill, grabbed sanitizer cloth from bucket to wipe knife and properly store on magnetic strip above make table in kitchen, with same soiled gloves place another raw beef patty on grill for customer order without washing hands and changing gloves. CA: Employee discarded new beef patty and washed hands, placed on new gloves during inspection.

   Inspector’s full note

   Inspection item: Hands clean and properly washed

   Code 511-6-1.03(5)(c)

   Observed employee place raw beef patty on grill, grabbed sanitizer cloth from bucket to wipe knife and properly store on magnetic strip above make table in kitchen, with same soiled gloves place another raw beef patty on grill for customer order without washing hands and changing gloves. CA: Employee discarded new beef patty and washed hands, placed on new gloves during inspection. 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P Corrected On-Site. New Violation.

   Official report · Item 2-1B ↗

   Marked corrected on site

2. Violation recordedItem 14A ↗

   Utensil storage

   Observed knife stored in between make table and prep tables Live gnats holding canned goods at cook line in kitchen. CA: Team member removed knife, cleaned /sanitized and properly stored during inspection.

   Inspector’s full note

   Inspection item: In-use utensils: properly stored

   Code 511-6-1.04(4)(k)

   Observed knife stored in between make table and prep tables Live gnats holding canned goods at cook line in kitchen. CA: Team member removed knife, cleaned /sanitized and properly stored during inspection. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrected On-Site. New Violation.

   Official report · Item 14A ↗

   Marked corrected on site

3. Repeat violationItem 18 ↗

   Pest control

   Observed 20-25 live gnats on walls next to beer and tea dispenser behind bar in kitchen. CA: PIC exterminated live flies during inspection, re-scheduled pest control service EcoLab to remove-exterminate live gnats.

   Inspector’s full note

   Inspection item: Insects, rodents, and animals not present

   Code 511-6-1.07(5)(k)

   Observed 20-25 live gnats on walls next to beer and tea dispenser behind bar in kitchen. CA: PIC exterminated live flies during inspection, re-scheduled pest control service EcoLab to remove-exterminate live gnats. Must correct within 10 days. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Corrected On-Site. Repeat Violation. Correct By: 07/02/2026

   Official report · Item 18 ↗

   Marked corrected on site

   Correct by Jul 2, 2026

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