Firebirds Wood Fired Grill

3 findings recorded on Aug 28, 2026.

1. Inspector observationItem 4-2B ↗

   Food-contact surface sanitation

   Observed multiple plates and pans stored as clean with food residue on food-contact surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Items were recleaned and sanitized.

   Inspector’s full note

   Inspection item: Inspection item 4-2B

   Code .05(7)(a)1

   Observed multiple plates and pans stored as clean with food residue on food-contact surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Items were recleaned and sanitized.

   Official report · Item 4-2B ↗

   Correction status not recorded

2. Inspector observationItem 12B ↗

   Personal cleanliness

   Observed employee handling food with bracelet on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employee removed bracelet.

   Inspector’s full note

   Inspection item: Inspection item 12B

   Code .03(5)(h)

   Observed employee handling food with bracelet on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employee removed bracelet.

   Official report · Item 12B ↗

   Correction status not recorded

3. Inspector observationItem 14A ↗

   Utensil storage

   Observed cup being used as scoop in container of dressing. Observed containers of in-use knives and in-use ice cream scoops in water below 135F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 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…

   Inspector’s full note

   Inspection item: Inspection item 14A

   Code .04(4)(k)

   Observed cup being used as scoop in container of dressing. Observed containers of in-use knives and in-use ice cream scoops in water below 135F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 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; 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, dry container; 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 the required frequency. (C) Corrective Actions: Cup was removed from container. Knives and ice cream scoops were removed from water and recleaned and sanitized.

   Official report · Item 14A ↗

   Correction status not recorded

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