Opelia

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

At the bar area, observed several cockroaches underneath the bar top. Observed cracks and crevices in the wood and shelving brackets used to install bar top. [CA] Ensure facility is kept free of cockroach activity. Clean and sanitize all areas with activity. Contact pest control to provide service for facility. Seal all cracks and crevices to prevent possible harborage of vermin. [SA] Operator eliminated live cockroach activity. Operator to contact pest control to provide service for facility. Follow-up inspection to occur on 12/24/2025 to evaluate for additional activity. Any live activity found may result in further enforcement including immediate closure of the facility.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Floor, walls, ceilings: built,maintained, clean

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Proper cooling methods

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

At the cookline, observed employee handling raw beef hamburger patty with gloves and stayed at the cookline without removing gloves or washing hands at the handwash station. [CA] Ensure employees wash hands at the handwash station using warm water, hand soap, and paper towels when hands have been contaminated or when switching tasks. [COS] Employee instructed to wash hands at the handwash station using warm water, hand soap and paper towels.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

At the bar area, observed wooden shelving installed and gaps between pieces. [CA] Ensure any cracks, crevices, and gaps are fully sealed to prevent possible harborage of vermin.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Hot and cold water available

Inspector’s notes

In the kitchen area, at the handwash station, measured hot water at 75F. [CA] Ensure hot water at the handwash station is provided between 100F and 108F to allow for proper handwashing.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

At the bar area, observed a lack of hand soap at the handwash station. Bar area was not in use during time of inspection. [CA] Ensure all handwash stations are provided with hand soap and paper towels to allow for proper handwashing. [COS} Operator provided a bottle of soap for the handwash station.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

In the kitchen area, measured an improperly functioning 3 door prep unit at 66F. Per operator, 3 door prep unit to be removed and replaced with the same type of equipment. [CA] Ensure refrigeration is repaired or replaced and able to maintain potentially hazardous foods at 41F or below.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

In the warewash area, and the bar area, measured chlorine sanitizer at 25 PPM from the upright warewash machine and the undercounter warewash machine. [CA] Ensure chlorine sanitizer is maintained at 50 PPM for are warewash machines to allow for proper cleaning and sanitizing of utensils and equipment.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Proper cooling methods

Inspector’s notes

In the walk-in refrigerator, measured a covered container of cooked barley cooling at 62F. Per operator, cooked barley was prepared about 1.5 hours prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Containers of food that are cooling shall be left uncovered to allow heat and steam to fully ventilate.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.