Siebert's Pub

Year by year

Inspections

1. Jan 8, 2026 Routine · 3 priority, 3 priority foundation, 6 core, 1 repeat
   • Serious Priority

     WHEN TO WASH

     Employee touched their nose and did not wash their hands before donning gloves to work on food. Additionally, that employee and another were observed not watching their hands after working with raw food before they worked with ready-to-eat foods, although they did switch gloves where appropriate. I informed the PIC and one of the employees that any time an employee washes their hands or touches their face, they need to wash their hands. The PIC indicated that they understood.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling touching bread being grilled with their bare hands. The side that they touched was not grilled before being plated. I informed the PIC that employees can't touch ready-to-eat foods with their bare hands, and the PIC indicated that they understood.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     A package of cooked prime rib in a reach-in cooler had a date of 12/16 marked on it. I pointed out to an employee that this was several weeks past the seven-day date-marking period. The employee disposed of the package during the inspection.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation

     THERMOMETERS - FOOD - ACCURACY

     A temperature measuring device in the three door reach-in cooler in the food prep area was not accurately measuring the temperature in the cooler. I pointed this out to the PIC and an employee, and told them it needs to be replaced by an accurate temperature measuring device. The PIC indicated that they understood.

     Correction: Calibrate or replace thermometer.

     Code 4-203.11

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit was available for monitoring sanitizer concentrations of the dishwashers and buckets. I reminded the PIC and an employee that there needs to be appropriate test kits available for monitoring the concentration of sanitizers used in the establishment, and the PIC indicated that they understood.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation Corrected on site

     FOOD CONTACT SURFACES - SOILED

     A knife being stored on the wall near the grills was visibly soiled. I pointed this out to an employee, and the knife was moved to be cleaned during the inspection.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat Corrected on site

     OPEN DRINK CONTAINER

     Drinking cup without cover or straw was observed in food preparation area. I pointed out to an employee that employee drinks need to be covered, and the employee disposed of the drink during the inspection.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoops at bar were being stored on top of ice, and knives in prep cooler were being stored on top of food. I informed the PIC and employees that all in-use utensils need to be stored in food, or on a clean surface. The ice scoops and knives were moved to no longer be in contact with food during inspection.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored at bar in sanitizer with a chlorine concentration that was at or above 200 ppm. I informed the PIC that the concentration of the sanitizer will need to be lowered to be closer to 100 ppm, and the PIC indicated that they understood.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Containers of food were being stored on the floor in the walk-in coolers in the basement and on the first floor. I reminded the PIC and an employee that all food, barring exceptions, needs to be stored off of the floor, and the PIC indicated that they understood.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR

     Sour cream containers were being reused to hold other foods. I informed the PIC and an employee that containers not designed for multiple uses need to be discarded and replaced with containers designed for multiple uses, and the PIC indicated that they understood.

     Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleanable, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition.

     Code 4-101.11 (B) - (E)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at bar or food prep area handwashing sinks. I informed the PIC that approriate signage is required at any handwashing sink used by employees, and the PIC indicated that they understood.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

2. Apr 11, 2024 Routine · 1 priority foundation, 5 core
   • Not serious Priority Foundation Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Salmon is being improperly thawed by leaving the product in the package. Packaging states remove product from package before thawing. All fish discarded due to thawing date.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment. Staff could not locate a valid certificate posted throughout facility.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core Corrected on site

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in food preparation area on cookline prep table. Discussed with staff the requirements for personal drinks in food prep areas.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The floor in the kitchen is missing tiles and uneven in the food prep area. Discussed with staff the need for a easily cleanable surface. Staff indicated that the owner was working on this project.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core

     LIGHT BULBS - PROTECTIVE SHIELDING

     Lights located above cookline are not shatter resistant or shielded. Light fixture is hanging from ceiling without sheilding.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code 6-202.11

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

     The rear kitchen door is left open for air flow which could be the source for the entrance of insects or rodents. Observed the door open before and during inspection. Instructed staff that this door needs to remain closed due to food prep occuring. Discussed the need for a screen on the doorway if this is to continue.

     Correction: Install, Repair, Replace screen so that entrance by insects or rodents into the food establishment is prevented.

     Code 6-202.15 (A) (1)

3. Apr 25, 2023 Routine · 2 priority foundation
   • Not serious Priority Foundation Corrected on site

     THAWING

     Raw Shrimp is being improperly thawed by hot water.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Corrected on site

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A test kit is not available for checking sanitizer concentrations and is not being conducted on a regular basis..

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14