ESL BALLPARK-SAY CHEESE/BLACK ANGUS

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Inspection history

1. Apr 30, 2026

   ✓
   2 violations

   • In use food dispensing utensils improperly stored
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

2. May 1, 2025

   ✓
   4 violations

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • In use food dispensing utensils improperly stored
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Single service items reused, improperly stored, dispensed, not used when required

3. Apr 17, 2024

   ✓
   8 violations

   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Insects, rodents present
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • In use food dispensing utensils improperly stored
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Improper use and storage of clean, sanitized equipment and utensils

4. May 31, 2023

   ✓
   3 violations

   • In use food dispensing utensils improperly stored
   • Single service items reused, improperly stored, dispensed, not used when required
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

5. Jul 13, 2022

   ✓

6. Apr 15, 2022

   ✕
   4 violations

   • In use food dispensing utensils improperly stored
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

7. May 18, 2021

   ✓
   2 violations

   • In use food dispensing utensils improperly stored
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

8. Apr 17, 2019

   ✓
   3 violations

   • In use food dispensing utensils improperly stored
   • Improper use and storage of clean, sanitized equipment and utensils
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas

9. May 17, 2018

   ✕
   2 violations

   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • In use food dispensing utensils improperly stored

10. May 11, 2018

    ✓

11. Jun 8, 2017

    ✓
    2 violations

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

12. Jun 26, 2016

    ✓
    2 violations

    • Non food contact surfaces of equipment not clean
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

13. May 19, 2015

    ✓
    2 violations

    • Improper use and storage of clean, sanitized equipment and utensils
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

14. Jun 3, 2014

    ✓
    3 violations

    • Dressing rooms dirty, not provided, improperly located
    • Single service items reused, improperly stored, dispensed, not used when required
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

15. Apr 30, 2013

    ✓
    3 violations

    • In use food dispensing utensils improperly stored
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Single service items reused, improperly stored, dispensed, not used when required

16. Jun 22, 2012

    ✓
    3 violations

    • In use food dispensing utensils improperly stored
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

17. May 24, 2011

    ✓

18. Apr 14, 2011

    ✕
    4 violations

    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

19. Jun 24, 2010

    ✓

20. Apr 28, 2010

    ✕
    4 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

21. Apr 16, 2009

    ✕
    2 violations

    • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • Non food contact surfaces of equipment not clean