OPELIA

At the bar area, observed several cockroaches underneath the bar top. Observed cracks and crevices in the wood and shelving brackets used to install bar top. [CA] Ensure facility is kept free of cockroach activity. Clean and sanitize all areas with activity. Contact pest control to provide service for facility. Seal all cracks and crevices to prevent possible harborage of vermin. [SA] Operator eliminated live cockroach activity. Operator to contact pest control to provide service for facility. Follow-up inspection to occur on 12/24/2025 to evaluate for additional activity. Any live activity found may result in further enforcement including immediate closure of the facility.

At the cookline, observed employee handling raw beef hamburger patty with gloves and stayed at the cookline without removing gloves or washing hands at the handwash station. [CA] Ensure employees wash hands at the handwash station using warm water, hand soap, and paper towels when hands have been contaminated or when switching tasks. [COS] Employee instructed to wash hands at the handwash station using warm water, hand soap and paper towels.

At the bar area, observed wooden shelving installed and gaps between pieces. [CA] Ensure any cracks, crevices, and gaps are fully sealed to prevent possible harborage of vermin.

In the kitchen area, at the handwash station, measured hot water at 75F. [CA] Ensure hot water at the handwash station is provided between 100F and 108F to allow for proper handwashing.

At the bar area, observed a lack of hand soap at the handwash station. Bar area was not in use during time of inspection. [CA] Ensure all handwash stations are provided with hand soap and paper towels to allow for proper handwashing. [COS} Operator provided a bottle of soap for the handwash station.

In the kitchen area, measured an improperly functioning 3 door prep unit at 66F. Per operator, 3 door prep unit to be removed and replaced with the same type of equipment. [CA] Ensure refrigeration is repaired or replaced and able to maintain potentially hazardous foods at 41F or below.

In the warewash area, and the bar area, measured chlorine sanitizer at 25 PPM from the upright warewash machine and the undercounter warewash machine. [CA] Ensure chlorine sanitizer is maintained at 50 PPM for are warewash machines to allow for proper cleaning and sanitizing of utensils and equipment.

In the walk-in refrigerator, measured a covered container of cooked barley cooling at 62F. Per operator, cooked barley was prepared about 1.5 hours prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Containers of food that are cooling shall be left uncovered to allow heat and steam to fully ventilate.