RELAX GRILL AT LAKE EOLA LLC
211 EOLA PKWY
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 2/4/2025
High Priority
1
Intermediate
2
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -Chest freezer across mop sink lid is chipped -Chest freezer next to cook line lid torn and soiled rim - From follow-up inspection 2025-02-04: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under and behind cooking equipment - From follow-up inspection 2025-02-04: **Time Extended**
- 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep tables . Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-02-04: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-02-04: **Time Extended**
- 25-11-5:Basic - - From initial inspection : Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Storage shed open with Dry paper products inside. Advised to keep door closed - From follow-up inspection 2025-02-04: **Time Extended**
- 06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Fish and shrimp thawing in standing water . Advised operator that when thawing, items need to be placed under cool running water or in refrigerator. Operator immediately moved fish and shrimp to cooler **Corrected On-Site** - From follow-up inspection 2025-02-04: **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken, chicken skewers (85-95F - Hot Holding); less than 4hrs per operator. Operator immediately reheated chicken to. chicken (171F - Reheating) **Corrected On-Site** - From follow-up inspection 2025-02-04: **Time Extended**
- 03C-89-4:Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator is par-cooking chicken wings. I reviewed par cooking procedures with operator - From follow-up inspection 2025-02-04: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -no date on falafel container. Per operator it was prepped on 1/25. Operator put correct date -Tartar sauce in walk in cooler. Prepared 1/26 per operator. Operator immediately put date **Corrected On-Site** - From follow-up inspection 2025-02-04: **Time Extended**
Food safety inspection conducted on 2/4/2025 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).
Inspection on 1/27/2025
High Priority
2
Intermediate
4
Basic
8
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slight buildup in main ice machine
- 14-11-5:Basic - Equipment in poor repair. -Chest freezer across mop sink lid is chipped -Chest freezer next to cook line lid torn and soiled rim
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under and behind cooking equipment
- 14-38-4:Basic - Food storage container/container lid cracked or broken. -Lid cracked on cocktail sauce container -Container on ranch container -Cracked lid on falafel (operator replaced. Corrected on site)
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep tables . Operator immediately removed **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator immediately removed **Corrected On-Site**
- 25-11-5:Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Storage shed open with Dry paper products inside. Advised to keep door closed
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish and shrimp thawing in standing water . Advised operator that when thawing, items need to be placed under cool running water or in refrigerator. Operator immediately moved fish and shrimp to cooler **Corrected On-Site**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested dish machine. Chlorine 00ppm. Operator replaced sanitizer and primed. Tested again chlorine 00ppm **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken, chicken skewers (85-95F - Hot Holding); less than 4hrs per operator. Operator immediately reheated chicken to. chicken (171F - Reheating) **Corrected On-Site**
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator is par-cooking chicken wings. I reviewed par cooking procedures with operator
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -no date on falafel container. Per operator it was prepped on 1/25. Operator put correct date -Tartar sauce in walk in cooler. Prepared 1/26 per operator. Operator immediately put date **Corrected On-Site**
Food safety inspection conducted on 1/27/2025 revealed 14 total violations (2 high priority, 4 intermediate, 8 basic).
Inspection on 8/9/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - From follow-up inspection 2024-08-09: Operatorcut open at time of inspection **Time Extended** **Corrected On-Site**
- 29-20-5:Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by triple sink is slow draining - From follow-up inspection 2024-08-09: **Time Extended**
- 29-03-4:Basic - - From initial inspection : Basic - Water draining onto floor surface. Ac unit is dripping into bucket on floor. - From follow-up inspection 2024-08-09: **Time Extended**
Food safety inspection conducted on 8/9/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 8/8/2024
High Priority
1
Intermediate
0
Basic
10
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Main ice machine Slightly soiled
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portion cup used to scoop salsa and cheese. Advised operator that all items used for scooping must have handles
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on clean prep table **Corrected On-Site**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between two prep tables **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in container of water of 84F. Advised operator if utensils are water, water must be be 135F to prevent bacteria growth. Or keep utensils in empty pans and wash utensils every 4 hours
- 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Outside bars need air curtains if windows are to be open during service
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by triple sink is slow draining
- 29-03-4:Basic - Water draining onto floor surface. Ac unit is dripping into bucket on floor.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spinach dip (46F - Cold Holding); cut lettuce (47-50F - Cold Holding); salsa (50F - Cold Holding);all in second prep cooler. Less than 4hrs per operator. Advised operator to put on ice for immediate temperature recovery **Warning**
Food safety inspection conducted on 8/8/2024 revealed 11 total violations (1 high priority, 0 intermediate, 10 basic).