Bassett Creek Saloon & Eatery

Year by year

Inspections

1. Jan 13, 2026 Routine · 1 priority, 3 priority foundation, 2 core
   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     Observed no air gap provided on ice machine and ice bin. Instructed owner to provide air gaps on ice bin and ice machine. Owner stated they will get a air gap on both locations.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation Corrected on site

     THAWING

     Observed bag of cooked pulled pork is being improperly thawed by sitting out on the countertop. Dicussed with owner and owner stated bag has been sitting out for 1 hour. Pulled pork temperature is 42F. Owner then placed bag into the cooler. Provided education to owner on proper thawing methods. Owner stated they will thaw food properly.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation

     APPROVED PROCEDURES - VARIANCE REQUIREMENT

     Observed there is no documentation of an approved variance for reduce oxygen packaging of cooked ribs. Observed ribs are being cooked then cooled then ROP and frozen. Observed there is no HACCP plan. Instructed owner to discontinue this process. Owner stated they will remove all ROP ribs. Owner stated they are interested in getting variance.

     Correction: Submit a variance application to the regulatory authority for submission to the Department for review. If conditionally approved, a copy of the variance shall be kept at the establishment and be subject to review by the inspector upon request. Discontinue current process until a variance can be obtained from the Department.

     Code 3-502.11

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Observed employee washing dishes in handwashing sink on 4 compartment sink during inspection and is unavailable for proper handwashing. Instructed owner that the handwashing sink can only be used only for handwashing and the other 3 compartments can be used to wash rinse and sanitize dishes and utensils. Owner stated they will makesure it is only used for handwashing and educate employees.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     Observed container of cooked potatoes and container of cooked pasta in walk in cooler are covered during the cooing process. Instructed owner to remove the plastic covers. Owner stated they will remove the covers and not cover food during the cooling process.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core

     HANDWASHING SIGNAGE

     Observed no handwashing signage provided at handwashing sinks located in womens and mens restrooms. Informed owner and owner stated they will get signs posted.

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

     Code 6-301.14

2. Mar 14, 2024 Routine · No items found

   No violations cited.