Game Seven Grill

Inspector notes: Observed high temp mechanical dishwasher at a temperature of 153 F at the time of inspection. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Establishment will utilize three compartment sink until dishwashing machine gets serviced

Inspector notes: Observed ambient temperature of lowboy drawers below stovetop reading 59.3'F. Observed ambient temperature of bar cooler unit measured 46.9'F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below prior to re-inspection on 06/30/25

Inspector notes: Observed TCS food items (in-house sauces, cheese, cut tomatoes, cut lettuce) measured 46-60'F on the line stored at ambient air temperature. PIC stated items are on 4-hour time as control and provided time control log. Log observed not filled with start times. Establishment does not log start time until opening at 11am. Discussed with PIC that time-controlled start time begins when times are brought out of refrigeration and put on time as control. Items were brought out at 10am, per PIC. Informed PIC that in this case, start times are to be marked as 10am and discarded at 2pm, after 4 hours. All TCS foods being held under time as a control were properly time stamped at time of inspection