Hudson Grille

4 findings recorded on Nov 12, 2026. 2 marked corrected on site.

1. Violation recordedItem 3-1C ↗

   Food condition

   Observed two cans dented at seam and stored on rack. COS: Chef discarded the cans in question.

   Inspector’s full note

   Inspection item: Food in good condition, safe, and unadulterated

   Code 511-6-1.04(3)(e)

   Observed two cans dented at seam and stored on rack. COS: Chef discarded the cans in question. Facility must segregate dented cans, (e) Package Integrity. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf Corrected On-Site. New Violation.

   Official report · Item 3-1C ↗

   Marked corrected on site

2. Violation recordedItem 4-2A ↗

   Food protection

   Observed failure to cover food (spinach, Cheese and more) in the RIC of the cooking line below prep-top cooler in the corner near the grill. COS: employee placed covers over the food items in the RIC Corrected On-Site.

   Inspector’s full note

   Inspection item: Food stored covered

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

   Observed failure to cover food (spinach, Cheese and more) in the RIC of the cooking line below prep-top cooler in the corner near the grill. COS: employee placed covers over the food items in the RIC Corrected On-Site. New Violation.

   Official report · Item 4-2A ↗

   Marked corrected on site

3. Violation recordedItem 17C ↗

   Facility maintenance and cleanliness

   Observed accumulation of spillage on the walls of the cooking area, above the passing through window. CA: Chef and PIC was informed to have the area clean and free of debris when there is no food around to expose to cleaning agents.

   Inspector’s full note

   Inspection item: Physical facilities installed, maintained, and clean

   Code 511-6-1.07(5)(a),(b)

   Observed accumulation of spillage on the walls of the cooking area, above the passing through window. CA: Chef and PIC was informed to have the area clean and free of debris when there is no food around to expose to cleaning agents. Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. New Violation. Correct By: 11/14/2026

   Official report · Item 17C ↗

   Correction status not recorded

   Correct by Nov 14, 2026

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