Waysider Grille

Inspector notes: A box of fruit was observed in contact with rodent droppings in the walk-in cooler outside. Person in charge voluntarily disposed of food at the time of inspection.

Inspector notes: Chicken, meatballs, and chowder which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Person in charge voluntarily disposed of food at the time of inspection.

Inspector notes: The presence of rodents is not controlled as evidenced by rodent droppings in: 1) the outdoor walk-in cooler 2) around the perimeter of the dining/bar area and kitchen 3) under the prep tables in the kitchen 4) on fruit in the walk-in cooler 5) in dirty pans left in warewashing area The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. - Establishment to have new pest control servicing the facilities on 6/4/25. Pest control to provide establishment with a full evaluation of the premises. Evaluation shall include but not limited to: all possible entry points, the number of catch/kill, number of traps and any other recommendations for the establishment to aid in resolving the rodent activity. - PIC to send in updated plan of action to resolve the rodent activity. All food/non-food contact areas to be washed, rinsed, and sanitized before opening. Failure to comply may result in disciplinary action.

Inspector notes: The door to the outdoor walk-in cooler is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the outdoor and indoor shelving area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.

Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.

Inspector notes: Inspector observed grease draining into an open bucket from the grease trap.

Inspector notes: A box of broccoli was observed with rodent droppings. Person in charge voluntarily disposed of food at the time of inspection.

Inspector notes: The presence of rodents is not controlled as evidenced by rodent droppings in: 1) the outdoor walk-in cooler 2) the outdoor dry storage room 3) under the prep tables 4) on broccoli in the outdoor walk-in cooler The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.

Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the outdoor and indoor shelving area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.

Inspector notes: Inspector observed grease draining into an open bucket from the grease trap.

Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Establishment to use dishwasher for washing ONLY. All equipment and utensils to be sanitized at the 3-bay sink.

Inspector notes: Unapproved rodenticide spray was observed in the establishment. Aerosolized rodenticide must only be distributed by a licensed pest control technician. Rodenticide removed from establishment.

Inspector notes: Various foods throughout the establishment wwas observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.

Inspector notes: The presence of rodents is not controlled as evidenced by an accumulation of rodent droppings throughout the establishment. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. - Establishment to create a plan of action of the elimination of the rodent activity. Pest control company must complete a full evaluation of the establishment before next visit. Plan of action to be sent to inspector by 5/12/25 or disciplinary action may follow. Plan of action to include but not limited to: frequency of pest control, monitoring plan, sanitation schedule, target date of elimination and a full evaluation from pest control. The full evaluation from pest control to include but not limited to: a summary of the rodent presence, any physical facility entry points, any other recommendations for the establishment by the pest control tech to eliminate the presence of rodents.

Inspector notes: Molluscan Shellfish tags did not have all of the required information. The last date of sale were lacking. Molluscan shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.

Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dish machine.

Inspector notes: The following was observed: 1) Sausage and cheese was observed held at 53 degrees Fahrenheit. The food was osberved to be double panned in the flip top prep unit. Per PIC, foods were placed in unit 4 hours prior to inspection. PIC voluntarily disposed of food at the time of inspection. 2) Various foods in the indoor walk-in cooler was observed to between 47-51 degrees Fahrenheit. Per PIC, foods were placed in the walk-in cooler under an hour prior to inspection and/or cooked under 2 hours prior to inspection. All foods moved to the outdoor walk-in cooler to rapidly cool. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.

Inspector notes: The doors to the outside, located in the dining room, kitchen, and outdoor walk-in cooler is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Inspector notes: A rodent carcass was observed in the back of a flip top prep unit. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Inspector notes: The indoor walk-in cooler was observed to be in poor repair (maintaining an ambient temperature of 46 degrees Fahrenheit). Walk-in cooler to not be used until it can be serviced/repaired/replaced.

Inspector notes: The non-food contact surfaces of all the interior and exterior of the refrigeration units have an accumulation of grease and food residue.

Inspector notes: The indoor walk-in cooler and the outdoor walk-in freezer was observed with an accumulation of frozen condensation on the fan unit and on the ground. Condensate drainage and other non-sewage liquids must drain into a drain.

Inspector notes: The floors in the under the cookline and under the warewashing area has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.

Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the outdoor and indoor shelving area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.