Hudson Grille Tucker

Inspector notes: Observed ice, sliced lemons in handwashing sink behind bar CA: A handwashing facility may not be used for purposes other than handwashing. COS: PIC moved dump sink contents into small sink by register which has no soap/towels around it. Sink by dishwasher to be designated as hand washing only moving forward.

Inspector notes: Observed the seal of the walk-in cooler loose and with gaps. Observed right-most prep top cooler with excessive condensation. CA: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Correct by 11/14/25 - send proof of cooler repair to inspector

Inspector notes: Observed condensers and piping dripping in the walk-in cooler. Recent food delivery was stored on the floor directly under dripping fan when inspectors arrived. CA: Food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. COS: PIC moved recent food delivery off floor and into correct shelving to prevent contamination

Inspector notes: Observed current inspection report not posted upon arrival. Observed an older inspection report posted (97 A from 08/28/2023). Current inspection report at the time was a 77 C from 01/07/2025. PIC stated they had taken it down to make a copy. CA: Post current inspection with 15 feet of the primary floor, 5-7 feet from the floor, where easily visible to customers at all times. COS: PIC posted the current inspection report.

Inspector notes: Observed multiple utensils stored inside a container of stagnant water that was at 97F. Observed visible bits of TCS food floating in the water. CA: When utensils used for TCS foods are stored in water, the water shall be water maintained at a temperature of at least 135°F OR the water shall be constantly running. COS: Employee emptied container and placed it and the utensils in the ware washing area to be cleaned.

Inspector notes: CA: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:(vii) When switching between working with raw food and working with ready-to-eat food; P Observed the cook handle a raw burger patty and place it on the grill, then change gloves without washing hands in between. COS:Advised the cook that during this process, hands must be washed after removing gloves and before replacing them.

Inspector notes: CA: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Observed TCS food (tomato sauce) in the warming cabinet at 109°F, below the required temperature of 135°F for hot holding. Informed cook that all hot-held time/temperature-controlled for safety (TCS) foods must be maintained at 135°F or above. Cook discarded the container of food.

Inspector notes: CA: chlorine sanitizer concentration must be maintained between 50-100 ppm to ensure proper sanitization Observed the dish machine in use at the bar with a chlorine sanitizer concentration of 0 ppm after running several times. PIC called to have machine serviced, Advised PIC not to use dish machine until sanitizer concentration is between 50-100 ppm chlorine.

Inspector notes: CA: h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf No chlorine test strips were observed at The facility. Advised PIC that chlorine test strips must be available at all times to test the concentration of chlorine in the dish machine. PIC stated they will purchase chlorine test strips by the end of the day.