Cgk Newbury

The location has voluntarily closed to address violations and insanitary conditions observed during today's inspection.

In the basement observed opened jars of mayonnaise mustard and pickles that instruct to keep refrigerated after opening kept at ambient temperatures with unopened jars of condiments on shelving. Store cold TCS foods at or below 41F. The person in charge spoke with staff and discovered they were opened yesterday and voluntarily discarded the three bulk containers of mayonnaise mustard and pickles.

Observed the floors underneath the warewashing area heavily soiled with grease and soils; clean and sanitize of soils.

The handwashing sink at the bar is not affixed to the countertop and there is no sealant around the handwashing sink basin to prevent water from seeping to the cabinet below possibly causing water damage and mold; affix to the handwashing sink to the counter to prevent water and mold from water damage.

Observed an employee handling raw chicken in the three compartment sink then did not observe them wash hands before handling other foods even after the Health Inspector asked them to wash hands and change gloves twice; retrain staff to wash hands and change gloves between tasks to avoid cross contamination.

In the basement observed medium amounts of large rodent droppings on the floors on ledges and in the office area and two large rodent droppings observed behind a standing cooler next to the handwashing and prep sink in the kitchen. A pest control report from 9-4-2026 indicates no activity. Have your pest control operator perform a service and as many as needed to provide a clean pest control report with no activity no evidence structural issues and voids are addressed and sanitation is at an acceptable level.

Observed an employee wetting a reusable washcloth in the handwashing sink at the bar; retrain staff to use handwashing sinks only for hand washing; this is a repeat violation.

Observed when one sink is utilizing hot water the other sinks in the facility do not have sufficent hot water or water pressure to properly wash hands; have a licensed plumber repair the plumbing system so that sufficent hot water flows during high demand events.

Observed an employee handling raw chicken in the three compartment sink then did not observe them wash hands before handling other foods even after the Health Inspector asked them to wash hands and change gloves twice; retrain staff to wash hands and change gloves between tasks to avoid cross contamination.

The location has voluntarily closed to address violations and insanitary conditions observed during today's inspection.

The handwashing sink at the bar is not affixed to the countertop and there is no sealant around the handwashing sink basin to prevent water from seeping to the cabinet below possibly causing water damage and mold; affix to the handwashing sink to the counter to prevent water and mold from water damage.

In the basement observed medium amounts of large rodent droppings on the floors on ledges and in the office area and two large rodent droppings observed behind a standing cooler next to the handwashing and prep sink in the kitchen. A pest control report from 9-4-2026 indicates no activity. Have your pest control operator perform a service and as many as needed to provide a clean pest control report with no activity no evidence structural issues and voids are addressed and sanitation is at an acceptable level.

Observed an employee wetting a reusable washcloth in the handwashing sink at the bar; retrain staff to use handwashing sinks only for hand washing; this is a repeat violation.

Observed when one sink is utilizing hot water the other sinks in the facility do not have sufficent hot water or water pressure to properly wash hands; have a licensed plumber repair the plumbing system so that sufficent hot water flows during high demand events.

Observed the floors underneath the warewashing area heavily soiled with grease and soils; clean and sanitize of soils.

In the basement observed opened jars of mayonnaise mustard and pickles that instruct to keep refrigerated after opening kept at ambient temperatures with unopened jars of condiments on shelving. Store cold TCS foods at or below 41F. The person in charge spoke with staff and discovered they were opened yesterday and voluntarily discarded the three bulk containers of mayonnaise mustard and pickles.

8-13-2026 Upon reinspection repairs to the cold holding units have been completed but the technician is returning on 8-14-2026 and they advised the restaurant to keep using the containers of ice to maintain cold holding of TCS foods until at least when the technician returns on 8-14-2026 to ensure the system is working properly. Restaurant is maintaining temperature logs where cold TCS foods are checked and temperatures are logged every two hours until mechanical refrigeration is fixed.

At the bar ice cream scoop spoons observed kept in 80F stagnant water; in-use utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water.

At the bar handwashing sink the water did not exceed 80F after more than a minute; one of the faucet handles does not appear to be working; repair or replace the faucet so that it dispenses hot water at least 100F. There is no other handwashing sink at the bar and the closest working handwashing sink is through doors in the kitchen.

At the chemical warewashing machine tested 0ppm; the in-use sanitzier container was empty and was swapped for a new bottle but still tested at 0ppm after multiple attempts. Repair or replace the chemical warewashing machine so that chemical sanitizer solution is at recommended ppm. The three compartment sink was set up and tested at 300ppm quats after the observation and an emergency service call was placed to have the chemical warewashing machine repaired today.

8-13-2026 Upon reinspection repairs to the cold holding units have been completed but the technician is returning on 8-14-2026 and they advised the restaurant to keep using the containers of ice to maintain cold holding of TCS foods until at least when the technician returns on 8-14-2026 to ensure the system is working properly. Restaurant is maintaining temperature logs where cold TCS foods are checked and temperatures are logged every two hours until mechanical refrigeration is fixed.

At the bar handwashing sink the water did not exceed 80F after more than a minute; one of the faucet handles does not appear to be working; repair or replace the faucet so that it dispenses hot water at least 100F. There is no other handwashing sink at the bar and the closest working handwashing sink is through doors in the kitchen.

At the chemical warewashing machine tested 0ppm; the in-use sanitzier container was empty and was swapped for a new bottle but still tested at 0ppm after multiple attempts. Repair or replace the chemical warewashing machine so that chemical sanitizer solution is at recommended ppm. The three compartment sink was set up and tested at 300ppm quats after the observation and an emergency service call was placed to have the chemical warewashing machine repaired today.

At the bar ice cream scoop spoons observed kept in 80F stagnant water; in-use utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water.

At the cookline per discussion with the staff all the cold holding units stopped working sometime yesterday and they have been using ice to keep TCS foods cold. Hamburger 60F raw chicken tender 62F vegetarian burger 60F parmesean cheese 72F. TCS foods were removed from the cookline and placed into the walk-in refrigerator and foods from the walk-in replaced the removed foods and bus buckets filled with ice are being used to keep foods cooled temporarily until the mechanical cold holdings units are fixed. Hold cold TCS foods at or below 41F. Per discussion with the manager all three units are tied to the same compressor outside the building which stopped working which is why all cold holding units at the cookline are not working. The person in charge was alerted to contact a repair person for emergency repair work of the cold holding units. If required offer a limited menu based on what is able to be cold held temporarily using ice.

The restaurant uses quats for sanitizing at the three compartment sink and in red sanitizer buckets but does not have a test device for quats only chlorine and pH; provide proper testing device for sanitizers used at the restaurant.

Chicken at 45F shredded lettuce 51F purple cabbage coleslaw 52F had been moved from the walk-in refrigerator at or around 10:00am per the person in charge; the person in charge had staff move the elevated temperature foods to the walk-in refrigerator to cool properly to 41F and changed the foods out for foods in the walk-in that were already at 41F; hold TCS foods at 41F and below. There is sufficent cold holding in the kitchen to store the TCS foods from the broken unit in other units.

Per discussion with the person in charge there is no procedures to clean up a vomit and diarrhea event; provide.

Observed mixing spoons stored in 67F water in a metal cup; in-use utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water. There are ice cream scoops stored in a warm dip well but after an hour and a half the water was 117F; repair or replace the hot well or store utensils as perscribed above.

The mop sink on the first floor is not enclosed and poses a contamination risk; provide an enclosed mop sink.

The gasket at the double door french fry freezer next to the mop sink is torn; repair or replace. There are multiple chef drawers at the cook line that do not properly close; repair or replace so they close properly to keep foods at safe temperatures.

There is no handwashing signage in any of the bathrooms; provide.

The underside of the passes are heavily encrusted in grease and soils the interior of the deep fat fryer cabinets are heavily soiled with grease and soils; clean and sanitize of soils.

At the three compartment sink quats tested at 0ppm from the mixer and at prepared sanitizer buckets after swapping to a new bullk container of quats still tested at 0ppm; the person in charge placed a phone call to have the unit serviced while the Health Inspector was on site and the Health Inspector guided the person in charge to prepare sanitizer buckets using a cholorine solution that tested at 100ppm until the auto-mixer for the quats is fixed and because the restaurant does not have quats test strips this is why cholrine is being used; chemical sanitizer solutions should be at manafacturer's suggested ppm.

The restaurant uses quats for sanitizing at the three compartment sink and in red sanitizer buckets but does not have a test device for quats only chlorine and pH; provide proper testing device for sanitizers used at the restaurant.

Chicken at 45F shredded lettuce 51F purple cabbage coleslaw 52F had been moved from the walk-in refrigerator at or around 10:00am per the person in charge; the person in charge had staff move the elevated temperature foods to the walk-in refrigerator to cool properly to 41F and changed the foods out for foods in the walk-in that were already at 41F; hold TCS foods at 41F and below. There is sufficent cold holding in the kitchen to store the TCS foods from the broken unit in other units.

The mop sink on the first floor is not enclosed and poses a contamination risk; provide an enclosed mop sink.

At the three compartment sink quats tested at 0ppm from the mixer and at prepared sanitizer buckets after swapping to a new bullk container of quats still tested at 0ppm; the person in charge placed a phone call to have the unit serviced while the Health Inspector was on site and the Health Inspector guided the person in charge to prepare sanitizer buckets using a cholorine solution that tested at 100ppm until the auto-mixer for the quats is fixed and because the restaurant does not have quats test strips this is why cholrine is being used; chemical sanitizer solutions should be at manafacturer's suggested ppm.

There is no handwashing signage in any of the bathrooms; provide.

The underside of the passes are heavily encrusted in grease and soils the interior of the deep fat fryer cabinets are heavily soiled with grease and soils; clean and sanitize of soils.

The gasket at the double door french fry freezer next to the mop sink is torn; repair or replace. There are multiple chef drawers at the cook line that do not properly close; repair or replace so they close properly to keep foods at safe temperatures.

Observed mixing spoons stored in 67F water in a metal cup; in-use utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water. There are ice cream scoops stored in a warm dip well but after an hour and a half the water was 117F; repair or replace the hot well or store utensils as perscribed above.

Per discussion with the person in charge there is no procedures to clean up a vomit and diarrhea event; provide.