Redbird Scratch Kitchen + Bar

Violations (12)

• f7e7d6cd-3470-4c29-b5d0-d815accd2c0aCriticalCorrected on site

  Food-contact surfaces: cleaned and sanitized

  4-501.114 A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the chart provided under this section (4-501.114) within the 2013 FDA Food Code; Ware-washing machine in kitchen area. Observed food employees were using ware-washing machine during routine inspection. After assessing, inspector observed that the ware-washing machine was not dispensing sanitizer at the proper concentration. Observed a concentration of 0PPM, ware-washing machine uses chlorine sanitizer.

  Protection from Contamination

• d9d7eb8a-7c50-4819-9200-d4680e45cacdCriticalCorrected on site

  Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

  2-201.11(A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms: (a) Vomiting, (b) Diarrhea, (c) Jaundice, (d) Sore throat with fever, or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; Facility has in-house training regarding the symptoms and illnesses that are required to be reported to management and PIC, but did not have attendance roster for employees who have taken training. PIC stated all employees have taken training as it is a part of onboarding in order to start working at facility. Facility training has all information needed that is stated in Form 1-B. Inspector discussed with PIC about restriction/exclusion, PIC stated sick employees are not allowed to return to work until being cleared by medical personnel and cannot return to work until a doctor's note is obtained stating that the employee may return to work with food.

  Employee Health

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  5-205.11 (B) A HANDWASHING SINK may not be used for purposes other than handwashing. Observed food employee use handwashing sink at front of facility near soda machine to rinse off a utensil.

  Preventing Contamination by Hands

• b1d62620-85c0-4d33-a2f6-edb108e28b21Critical

  Adequate handwashing sinks, properly supplied and accessible

  6-301.14 A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. HAND SINKS Upon inspection, facility did not have handwashing sink signage posted at sink in bar area. Instructed Person-in-Charge (PIC) to place handwashing sink signage at bar handwashing sink. Correct within 30 days.

  Preventing Contamination by Hands

• 97c94d0e-d697-438c-9ad5-a1218d5f6264

  Insects, rodents, and animals not present

  6-501.111 The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: (B) Routinely inspecting the PREMISES for evidence of pests; Wall behind reach-in freezer. Observed one live cockroach crawling on wall behind reach-in freezer. Did not observe any other pest activity or signs of pest activity during routine inspection. PIC stated that pest control company comes twice a month to provide pest control services for facility. Facility uses Sherminator Termite & Pest Control Company.

  Prevention of Food Contamination

• 97c94d0e-d697-438c-9ad5-a1218d5f6264

  Insects, rodents, and animals not present

  6-202.15 (A) Except as specified in (B), (C), and (E) and under (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. Back door Observed gap underneath back door that can allow for the entry of pests and rodents into facility. This is the third inspection where the violation was observed and not resolved. Inspections where violation was observed occurred on 07/02/2025, 02/26/2026 and today. Observed one live cockroach in a non-food contact area on the wall behind the reach-in freezer.

  Prevention of Food Contamination

• f45929eb-0306-418b-8506-9fd7fc5a77e9Corrected on site

  Contamination prevented during food preparation, storage, and display

  3-305.11 (A) Except as specified in (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Behind toaster for bread Observed melted butter/oil being stored behind toaster that is used for bread and buns. Uncovered containers of butter and oil mix were stored directly underneath soap dispenser near make units and cooking equipment. When stored here, uncovered containers of butter and oil are subject to contamination.

  Prevention of Food Contamination

• 737ca9ab-b432-4816-bba8-8e0ade6ec5b4

  Certified Food Protection Manager

  2-102.12 (A) At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Observed Food Protection Manager Certification (CFPM) was expired. CFPM had expired in July 2026.

  Supervision

• c771d664-4402-48c6-9159-5f86ae53598f

  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Ware-washing machine & Mini-Fridge holding dressings and condiments. Ware-washing machine was not able to dispense chlorine sanitizer at proper concentration needed to effectively sanitize food-contact equipment. PIC called Ecolab while inspector was on-site and stated the ware-washing machine would be serviced soon. Mini-fridge was not able to cold-hold TCS foods at 41F. Lowest ambient temperature of mini-fridge measured at 56.7F.

  Utensils, Equipment and Vending

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Observed Temperature Controlled for Safety (TCS) being cold-held above 41F. Facility had salsa stored outside of temperature control, PIC stated that the tomatillo salsa is left out for approximately 2 hours to get through the opening/lunch rush and is placed back into the mini-fridge. Facility does not have written procedures, time logs or time-stamps for tomatillo salsa for Time as a Public Health Control. Observed blue cheese dressing that is made in-house was being held in mini-fridge that is not able to maintain an ambient temperature of at least 41F or less. PIC stated the blue cheese dressing was placed in the mini-fridge just before opening and is held in the mini-fridge for food service. Observed dehydrator in facility, PIC states that facility uses dehydrator for lime, lemon and pineapple. Once dehydrated, facility leaves dehydrated fruits in jars in the bar area. Dehydrator is residential equipment and not approved for use in commercial kitchen.

  Time Temperature Control for Safety Food (TCS Food)

• e0045de3-9c67-4a14-9382-c8b85ea010e1Corrected on site

  Variance obtained for specialized processing methods

  8-103.11 Before a VARIANCE from a requirement of this Code is APPROVED, the information that shall be provided by the PERSON requesting the VARIANCE and retained in the REGULATORY AUTHORITY'S file on the FOOD ESTABLISHMENT includes: (C) A HACCP PLAN if required as specified under 8-201.13(A) that includes the information specified under § 8-201.14 as it is relevant to the VARIANCE requested. Observed dehydrator in facility, PIC states that facility uses dehydrator for lime, lemon and pineapple. Once dehydrated, facility leaves dehydrated fruits in jars in the bar area. Dehydrator is residential equipment and not approved for use in commercial kitchen. Lime and lemon wheels are placed in dehydrator for 8 hours at 130F. Pineapple wheels are placed in dehydrator for 12 hours at 140F.

  Safe Food and Water

• 4f6dff17-b576-4b4e-b5b4-33294d71cc44Corrected on site

  Proper cooling methods used; adequate equipment for temperature control

  3-501.15 (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Observed TCS food items in the cooling process were stored in cold-holding equipment that is not designed to cool foods. PIC stated TCS food were prepared this morning and immediately placed in make unit after TCS foods were prepared.

  Food Temperature Control