Not only do they serve things like Rosemary Chicken and Rainbow Trout, these dishes actually taste very good too. However, that is what makes EZ’s special. The Signature Dishes are not what you would expect from a place that also serves burgers and pizza. The decor is lively and upbeat and the service is friendly and attentive. The restaurant is clean and comfortable and definitely family-oriented. There’s a lot to choose from and the menu is divided into easy to follow sections: Signature Dishes, Burgers & Sandwiches, Salads, From the Brick Oven, Shakes & Malts, and a Kids menu. The restaurant advertises its fare as “ Something for Everyone,” and I would have to agree. This place serves typically American fast food in a fresh, made to order fashion. That is one of the reasons I like EZ’s Brick Oven Grille. I’m easily satisfied with a burger, even, as long as it is made well and it tastes great. MUST ESTABLISH A ONE INCH AIR GAP BETWEEN ICE MACHINE DRAIN PIPES AND FLOOR DRAIN TO ELIMINATE A DIRECT CONNECTION BETWEEN SEWER AND FOOD SOURCE.I am a fan of simple food made well.MECHANICAL DISHWASHING SANITIZATION RINSE NOT REGISTERING A CHLORINE/WATER CONCENTRATION - NOT SANITIZING AND MUST BE SERVICED IMMEDIATELY, OTHER WISE ALL DISHWASHING MUST BE RESUMED IN THREE COMPARTMENT SINK FOR PROPER WASHING, RINSING AND SANITIZING.ALL PREPARED/PHFs MUST BE MAINTAINED COVERED/PROTECTED WHILE IN REFRIGERATOR STORAGE AT ALL TIMES.ALL MANAGEMENT MUST HAVE EVIDENCE OF FOOD MANAGER CERTIFICATION PRESENTABLE ON PREMISE AT ALL TIMES.SEE #15 BELOW - ITEM RELATED TO PREP REFRIGERATORS.MUST FURNISH ALL EMPLOYEE HAND SINKS WITH HAND SOAP AT ALL TIMES.MUST LABEL BULK FOOD CONTAINERS AS TO CONTENTS.MUST ESTABLISH AN AIR GAP BETWEEN ICE MAKER/BIN DRAIN PIPE(S) AND FLOOR DRAIN.MECHANICAL DISHWASHER NOT SANITIZING - REQUIRES A MINIMUM OF 50 PPM FOR THIS PURPOSE.4 pounds of cooked sausage found at 47 degrees F in walk-in cooler.ENSURE THE UNIT IS LOOKED AT BY A REPAIRMAN AND TO SAVE THE RECEIPT FOR THE FOLLOW UP INSPECTION. WHEN DOOR WAS LEFT OPEN, TEMPERATURES ESCALATED QUICKLY. AFTER A MINUTE OR TWO, THE TEMPERATURE DESCENDED TO 39 DEGREES F. WALK-IN COOLER FOUND AT 45 DEGREES F INITIALLY.THE FEW POTENTIALLY HAZARDOUS FOODS FOUND IN WALK-IN COOLER FELL WITHIN 4 HOUR RULE. ENSURE ALL FOOD IS COVERED WHEN PUT INTO STORAGE AND THAT BOTTOMS OF CONTAINERS ARE NOT IN DIRECT CONTACT WITH FOOD. TUB OF ROASTED CHICKEN FOUND RESTING ON TOP OF ANOTHER TUB OF UNCOVERED ROASTED CHICKEN.ENSURE MOLD IS REMOVED AND SURFACES THAT HAD MOLD ARE SANITIZED OVER.
BLACK MOLD STARTING TO DEVELOP IN UPPER LEFTHAND CORNER OF ICE MACHINE ON THE INSIDE PANELS.ENSURE THERE IS AT LEAST ONE PERSON PRESENT WITH PROOF OF FOOD MANAGER CERTICATION ON SITE DURING HOURS OF OPERATION. NO PROOF OF FOOD MANAGER CERTIFICATION PRESENT AT ESTABLISHMENT AT TIME OF INSPECTION.Ensure all handsinks can reach up to 100 degrees F. Handsink in front serving area went up to 94.1 degrees F.No violation noted during this evaluation. Otherwise, issue will be followed up with in 10 days. Copy of food permit not posted and could not be found at time of inspection.Otherwise, resort to using indirect methods (gloves, tongs, foil, wax paper).
Ensure required bare hand documentation is created and put into place. Management under impression that double handwashing was enough to work with bare hands on ready to eat product. Observed bare hand contact with ready to eat sandwiches.
Ensure knives, utensils, and other food contact items are not stored in between hard to clean areas.