Terry’s Grill

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container

Employee cup on to go pass through area near side entrance. nEmployee cup on cart in bar area. Both drinks discarded. Corrected On-Site

Basic – Missing drain plug at dumpster

Dumpster outside of establishment on north side of property. Repeat Violation

Basic – No copy of latest inspection report available

Last inspection could not be provided.

Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable

Exterior of walk in cooler door is cracked. nWire vent cover in ceiling in prep area. Repeat Violation

Basic – Open dumpster lid

Dumpster outside of establishment on north side of property.

Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom

In kitchen areas and walk in coolers. Repeat Violation

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Multiple white wiping cloths in prep area. Cloths removed. Corrected On-Site

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Cook on cook line wiped hands on apron three times, handled bagged food product and then placed gloves on without washing hands. Manager coached employee on proper hand washing procedures. Corrective Action Taken

High Priority – Operating with an expired Division of Hotels and Restaurants license

License expired 06/01/2023. License paid for during inspection. Corrected On-Site

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. nPancake batter stored near cook line by fryers. Batter placed into service approximately 1.75 hours prior. Batter marked. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing

Employee filled sanitizer bucket in hand washing sink by bar. Repeat Violation

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

Establishment uses DDBSA/Lactic Acid for triple sink and sanitizer buckets, but does not have test kit to check strength of sanitizer. Repeat Violation

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine

Establishment has high temperature dishwasher but does not have and measuring device/strips to ensure correct temperature.