THE GRILL BY NATIVUS

Violations (5)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Display cooler; shredded cheese (60F - Cold Holding); cut lettuce (70F - Cold Holding); cream cheese sauce (70F - Cold Holding). Operator stated food came from working refrigerator 3,5 hours ago and returned to refrigerator. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-08-25: Cut lettuce 45 cold holding Shredded cheese 45 cold holding. Operator moved to walk-in refrigerator **Admin Complaint**

  High Priority

• 13-03-4

  Employee with no hair restraint while engaging in food preparation.

  Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint while engaging in food preparation.. **Warning** - From follow-up inspection 2026-08-25: **Time Extended**

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease . Observed food debris on table and Yuka machine.r **Warning** - From follow-up inspection 2026-08-25: **Time Extended**

  Basic

• 53B-15-4

  Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee that reheats for hot holding stated that needs to heat to 160 degrees. I explained to operator that employee needs to reheat to 165 within two hours and maintain above 135 for hot holding . -

  Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee that reheats for hot holding stated that needs to heat to 160 degrees. I explained to operator that employee needs to reheat to 165 within two hours and maintain above 135 for hot holding . **Corrected On-Site** **Warning** - From follow-up inspection 2026-08-25: **Time Extended**

  Intermediate

• 16-37-1

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -

  Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2026-08-25: **Time Extended**

  Intermediate