Frozen Smoke LLC

Physical facilities installed, maintained, and clean — Inspector Note: Observed a large opening above the kitchen hand sink that needs to be covered to prevent pest entry.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed mold like substance on interior surface of kitchen ice machine.

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths stored in chlorine sanitizer with a concentration of 10ppm. PIC corrected on site. New concentration was between 50ppm-100ppm. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. 6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed bar closet wood shelves with no sealant. PIC was advised to seal wood with polyurethane to create a smooth and cleanable surface. 511-6-1.05(1)(g) - Wood, Use Limitation (C) (g) Wood, Use Limitation. 1. Except as specified in paragraphs 2, 3, and 4 of this subsection, wood and wood wicker may not be used as a food-contact surface. 2. Hard maple or an equivalently hard, close-grained wood may be used for cutting boards; cutting blocks; bakers' tables; and utensils such as rolling pins, doughnut dowels, salad bowls, toothpicks, and chopsticks. It may also be used for wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of 230ºF (110ºC) or above. 3. Whole, uncut, raw fruits and vegetables, and nuts in the shell may be kept in the wood shipping containers in which they were received, until the fruits, vegetables, or nuts are used. 4. If the nature of the food requires removal of rinds, peels, husks, or shells before consumption, the whole, uncut, raw food may be kept in untreated wood containers or treated wood containers if the containers are treated with a preservative that meets the requirements specified in 21 CFR 178.3800 Preservatives for wood.

Physical facilities installed, maintained, and clean — Inspector Note: Observed holes and gaps underneath the hand sink and near the toilet of the unisex bathroom closest to the back door. Observed holes in the ceiling and wall in the walk in storage room. Observed ceiling tile missing above the kitchen hand sink. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed mold like substance on interior surface of ice machines in the main kitchen and bar area. Due to the excessive build up in the bar ice machine, PIC was advised to turn off the bar ice machine and deeply clean interior surfaces. Please provide pictures of both ice machines cleaned to [REDACTED EMAIL] no later than COB 2/20/2026. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.