Annex

Year by year

Inspections

1. Dec 15, 2025 Routine · 3 priority, 3 priority foundation, 1 core
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after touching face and adjusting hair. Employee proceeded to touch clean utensils throughout kitchen. Informed owner. Owner provided education to employee and employee washed their hands.

     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 Corrected on site

     TCS FOOD - COLD HOLDING

     Observed corn beef in 2 door prep cooler is cold held at 47°F. Informed Person In Charge and owner. Took side by side temperautres with PIC. PIC got the same. Cooler temp was 40F. After dicussion with owner stated corn beef must have been left out too long during lunch period before being placed into cooler. Owner stated it was out less than 1 hour. Owner then had employee place it in the walk in cooler. Took temperature and got 41F of the corn beef.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     Observed no air gap provided on ice machine in basment and ice bin at bar. Informed owner and owner stated they will get an air gap on the ice machine and ice bin.

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

     Code 5-202.13

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     Observed a chlorine test kit is not available for checking sanitizer concentrations. Informed owner and owner stated they will get test strips.

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

     Code 4-302.14

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink located in kitchen observed to have a jacket on top of the sink during inspection and is unavailable for proper handwashing. Instructed employee to remove the jacket. Employee removed the jacket allowing operation of handwashing sink.

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

     Code 5-205.11 (B)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Obserced soap not available at food employee handwashing sink located in the kitchen. Informed employee and employee got a bottle of soap for the handwashing sink.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Core

     WAREWASHING - SINK COMPARTMENT REQUIREMENTS - TWO COMPARTMENT PROHIBITIONS

     Observed the 4 compartment sink in the bar and 3 compartment sink in the kitchen are being used as a 2 compartment sink. Wash and rinse in one compartment of the sink and the other compartment to sanitize. Provided education on proper sink setup to owner and PIC to wash rinse and sanitize separate in each compartment of the sinks. Owner stated they will make sure sinks are setup correctly.

     Correction: A two compartment sink shall only be used in a batch warewashing operation. Provide a 3-compoartment sink or commercial dish machine.

     Code 4-301.12 (E)

2. Jan 30, 2024 Routine · 1 priority foundation
   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11