HUNGRY TOAD THE

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Inspection history

1. Sep 9, 2025

   ✓
   4 violations

   • Par cooked chicken wings are not labeled or have a written log on site to document non-continuous cooking. Per 3-401.14 Non-Continuous Cooking of Raw Animal Foods (P). Facility need to keep a written procedure, date mark, and meet the standard in the code below. Education provided. 3-401.14 Non-Continuous Cooking of Raw Animal Foods. Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process shall follow the required rules of 3-401.14, including having approved written procedures. Education provided.
   • ) 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) The chlorine residuals at the dish machine in the kitchen and in the bar both tested at zero ppm. All food contact surfaces shall be washed, rinsed, and sanitized using heat or approved chemicals (chlorine for this facility). Facility will call for repair today.
   • 3-602.11(B)(5) Food Labels, Name of Major Food Allergens (Pf). No notification on site for customers in regards to inquiries about food allergens. Establishments shall notify consumers by written notification to inquire about information on major food allergens as ingredients. Education provided with inspection to owner.
   • 2-301.14(H) When to Wash (P). Observed cooks changing tasks and leaving the kitchen without removing gloves or washing hands and putting on new gloves when starting food related activities again. Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single use items (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling animals; (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Education provided.