NASCHMARKT CAMPBELL

*REPEAT VIOLATION* 1. Stored on top of the under counter cooler in front of the grill, sausages measured between 67F - 69F, cut tomatoes measured at 72F, and sour cream measured at 73F. Per Cook, all food items were relocated from the walk in cooler and placed on top of the unit approximately 2.5 hours prior to measurement. 2. Within the under counter cooler in front of the grill, multiple Potentially Hazardous Food (PHFs) measured between 47F - 53F. Per Cook, all food items were relocated from the walk in cooler and placed within the unit approximately 2.5 hours prior to measurement. Ambient temperature of unit measured at 50F. 3. On the prep table next to deep fryer, beef gulash measured at 118F and chicken gulash measured at 89F. Per Cook, food items were reheated approximately 40 minutes prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below and hot held at 135F or above. [SA]: Sausages and food items within the unit relocated to walk in cooler to cool down. Cut tomatoes and sour cream time marked to be discarded on the 4th hour after it was removed from temperature control. Beef gulash and chicken gulash reheated to at least 165F.

1. Accumulation of grime on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 2. Accumulation of residue on the interior of nozzles from fountain beverage dispenser. [CA]: Remove, clean, and sanitize nozzles. Nozzles should be maintained clean regularly to prevent the accumulation of residues.

A fly was observed at the cook line and back prep area. No direct contamination observed. [CA]: Eliminate evidence of flies in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin.

1. Ambient temperature of under counter cooler in front of grill measured at 50F. Gaskets in poor repair. [CA]: Repair/assess/adjust unit as needed. All cooling units shall be able to cold hold PHFs at 41F or below. Discontinue use of unit until is properly working. Repair/replace gaskets. 2. Gasket of the mini fridge door at bar in poor repair. [CA]: Maintain gaskets in good repair. Repair/replace gaskets.

Handle of ice scoop in direct contact with ice meant for consumption. [CA]: [CA]: Ensure that scoops which are stored in food containers for portioning are always stored in a manner which prevents the handle of the scoop from coming into direct contact with food (for ex: handles facing up).

Entry door propped open throughout inspection. [CA]: Facility shall be fully enclosed.

*REPEAT VIOLATION* Within the walk in cooler, food containers stored directly on the floor. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)

Roll of single use towels stored outside of dispenser at hand sink station by dish machine. [CA]: Single use towels shall be properly stored within the dispenser.

*REPEAT VIOLATION* 1. In the walk in cooler, raw food items such as raw shell eggs stored on shelving directly above ready to eat food. [CA]: Properly store raw shell eggs and raw food items beneath and separate from ready to eat food. 2. Multiple open bags of food at the dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

In the prep line cooler (right side) near the doors, mushroom cream soup measured at 45F. Per Cook, food item has been in the unit since last night and was not taken out. Ambient temperature of unit measured at 42F. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below or hot held at 135F or above at all times. [COS]: Mushroom cream soup was voluntarily discarded.

Cook washed hands at the hand sink for approximately 5 seconds. [CA]: Employees shall thoroughly wash their hands with cleanser and warm water by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds and thoroughly rinsing with clean running water followed by drying of cleaned hands. [COS]: Employee throughly re-washed hands for approximately 20 seconds.

Missing testing method for Chlorine sanitizer. [CA]: Provide testing method (for ex: test strips) for Chlorine sanitizer. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds.

About 5 old rodent droppings observed on floor near dish machine. No other activity found after thorough inspection of facility. Owner provided pest control receipt for rodent treatment after seeing activity outside. Pest control receipt did not have a date. Pest control technician stated via phone call that pest control visit for rodents occurred on 02/11/2025. [CA]: Eliminate evidence of rodent droppings in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin.

1. In the walk in cooler, pot of cooked onion for sauerkraut stored directly on the floor. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination. 2. Multiple open bags of food at the dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

Dish machine was dispensing 0 ppm of Chlorine sanitizer. No active ware-washing at the time of inspection. [CA]: Dish machine shall be able to dispense 50 ppm of Chlorine sanitizer. [COS]: Owner called dish machine technician. 50 ppm of Chlorine sanitizer observed at the end of inspection.

In the walk in cooler on the speed rack, raw chicken was stored on top of ready to eat food. [CA]: Properly store raw meat beneath and separate from ready to eat food to avoid potential contamination. [COS]: Staff relocated raw chicken on the bottom of the speed rack.

1. Accumulation of dried debris on the counter-top slicer. [CA]: Maintain food contact surfaces clean and free from debris. Clean and sanitize food contact surfaces every 4 hours. 2. Washed and wet equipment stacked on top of each other. [CA] Equipment and utensils must be properly air dried after sanitizing and prior to stacking.