CLUB BLAZE

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed personal food items stored above food used for food service in the downstairs reach in cooler. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed interior of upstairs and downstairs ice machine unclean to sight and touch. Ice machine needs to be emptied and sanitized.

Proper date marking and disposition — Inspector Note: Observed food items without date marking: -shredded cheese (prep top cooler) -quesadilla mix (reach in cooler) COS items were date marked. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Proper date marking and disposition — Inspector Note: Observed slice cheese with a disposition date of 3-9-2026 inside prep top cooler. COS cheese was discarded.