Century Pub And Eatery

Year by year

Inspections

1. Sep 28, 2026 Re-inspection · 1 priority, 3 priority foundation, 2 core, 6 repeat
   • Serious Priority Repeat

     SEWAGE - BACKFLOW PREVENTION

     Observed the ice machine in the basement's drain line directly draining onto the floor next to the floor drain. Observed the soda dispenser and the ice bin drain in the bar area drain lines directly draining into the floor drain. Informed the PIC that the drain lines for the ice machine in the basement and the soda dispenser and the ice bin will need the direct connection removed and some sort of backflow prevention will need to be installed.

     Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection.

     Code 5-402.11

   • Not serious Priority Foundation Repeat

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     In the routine inspection, the 2Dr drink chest cooler was observed with excess water/ice in the interior underneath a grate with drinks on top of the grate. During the reinspection, it was observed that that the 3Dr undercounter cooler in the bar is not in use and the PIC informed the kegs kept in the cooler are not used. Observed the 2Dr drink chest cooler with excess water in the interior underneath a grate. The PIC was informed of the repeat finding and informed that mainenance or repair would be needed for coolers with excess water or moisture buildup.

     Correction: Repair coolers so that they so not have excess water or moisture and the associated problems with excess moisture and allow for adequate cooling.

     Code 4-301.11

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     During the routine inspection, it was observed that the soda gun holder was visibly soiled. During the reinspection, the soda gun holder was observed visibly soiled. Discussing with the PIC, the PIC was informed that the holder would need more routine cleaning as it is a food contact surface. The PIC stated they would clean the holder.

     Correction: Maintain food contact surfaces free of excess soil and debris, including the soda gun holder. Clean the soda gun holder.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     During the routine inspection, it was observed the 3-comp sink is used for handwashing with the 3rd compartment used for handwashing. The establishment has handwashing provisions available. During the routine inspection, the 3rd compartment of the 3-comp sink was blocked with dishes. During the reinspection, the 3rd compartment of the sink was observed to have dishes in it. Discussing with a kitchen employee and the PIC, they were informed that since the establishment uses the 3rd compartment of the 3-comp sink for handwashing, they must keep it free of obstructions to allow for frequent handwashing. The kitchen employee removed the dishes and stated they would keep it free going forward.

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

     Code 5-205.11 (B)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     During the routine inspection, it was observed that multiple non-food contact surfaces behind coolers, sinks, storage racks, floors, the interiors of coolers in both the kitchen and bar were soiled. During the reinspection, it was observed that multiple non-food contact surfaces remained soiled. Discussing with the PIC, the PIC was informed that a routine for cleaning non-food contact surfaces would be beneficial to help with the buildup of debris and soilage.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core Repeat

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     Observed the faucet of the 3-compartment sink leaking when shut off. Informed the PIC that the faucet will need to be repaired so that it does not leak.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing at the 3-compartment faucet.

     Code 5-205.15 (B)

2. Sep 8, 2026 Routine · 5 priority, 7 priority foundation, 3 core, 1 repeat
   • Serious Priority Corrected on site

     SAFE UNADULTERATED AND HONESTLY PRESENTED

     Observed bread rolls in walk-in cooler in basement spoiled with a best-by date of 03/27/2026. Discussed findings with kitchen employee and employee discarded the bread rolls. Discussed routinely inspecting bread stock in walk-in and rotating usage. Kitchen employee discarded spoiled bread rolls.

     Correction: Discard spoiled bread rolls. Routinely inspect product to ensure it is not spoiled or past manufacture listed dates or establishment listed dates.

     Code 3-101.11

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Observed raw beef in packaging stored in containers over ready to eat hot dogs and containers of other prepared items or ready to eat items in 2Dr Upright Cooler in kitchen area. Observed packaged and boxed raw beef stored over ready to eat cooked/smoke chicken and ready to eat meat in walk-in cooler. Discussing with kitchen employee, informed employee that raw foods cannot be stored over ready to eat foods. Discussed proper cooler storage layout and employee corrected during inspection.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     Observed dishmachine in the kitchen area uses sodium hypochlorite as sanitizer. The sanitizer in the dishmachine sanitizer concentration measured at approx 30ppm for chlorine. After discussing with the kitchen employee and having them re-run the dishmachine, the sanitizer concentration did not improve. The establishment does not use their 3-compartment sink for main dishwashing and uses the 3rd compartment for handwashing. The establishment's employees adjusted the sanitizer's line going into the sanitizer solution bucket and the sanitizer measured at 50ppm chlorine.

     Correction: Repair or adjust concentration of dishmachine to achieve chlorine sanitizer concentration of between 50-100ppm.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     SEWAGE - BACKFLOW PREVENTION

     Observed the ice machine in the basement's drain line directly draining onto the floor next to the floor drain. Observed the soda dispenser and the ice bin drain in the bar area drain lines directly draining into the floor drain. Informed the PIC that the drain lines for the ice machine in the basement and the soda dispenser and the ice bin will need the direct connection removed and some sort of backflow prevention will need to be installed.

     Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection.

     Code 5-402.11

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - SANITIZER CRITERIA

     Observed sanitizer concentration in the bucket in the kitchen and the bar area measuring over 200ppm for chlorine. Discussing with the kitchen employee and the PIC who is the bartender, we discussed both employee's bleach measuring procedures. Each employee informed they do not follow the bleach manufacturer's instructions. Each employee was informed to follow the manufacturer's instructions for sanitizing food contact surfaces. Each employee was instructed to dilute their solutions more. After dilution, the kitchen bucket measured at 100ppm for chlorine and the bar bucket measured at 100ppm for chlorine.

     Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020.

     Code 7-204.11

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Observed establishment prepared egg salad and tuna salad not properly date marked. Discussing with the kitchen employee, the kitchen employee informed both food items were prepared yesterday 09/07/2026 and they are usually discarded within a few days. The kitchen employee was informed that both food items will need both labeling and date marking to show a 7-day shelf life with day 1 being the day prepared.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

     Observed food items from commercial food plants not properly date marked. Observed open milk containers not date marked. Informed the PIC that food items from commercial food plants are to be date marked with a 7 day shelf life with the day the container is opened as day 1.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food from a food processing plant is date marked when the container is opened. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (B)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Observed one of the 3Dr undercounter coolers in the bar not keeping adequate temperature control. The cooler measured at 60F with excess ice buildup over the vent inside. The cooler contained bloody mary toppings which included TCS items like cheese and meat sticks. The items stated keep refrigerated. The PIC informed the items were in the cooler for approx a week. The PIC discarded those items voluntarily. Observed another 3Dr undercounter cooler in the bar area with excess water in the interior, what appeared to be a broken or damaged seal, soilage from excess water, rust or what appeared to be rust from excess water. The cooler measured at 38F. Observed a 2Dr drink chest cooler with excess water in the interior underneath a grate. The PIC was informed that all coolers that need maintenance or repair will need to be repaired or maintained to help maintain proper cooling and help maintain adequate cleanliness in the coolers.

     Correction: Repair coolers so that they so not have excess water or moisture and the associated problems with excess moisture and allow for adequate cooling.

     Code 4-301.11

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     Observed the establishment does not have a sanitizer concentration test kit. The dishmachine sanitizer concentration tested low at approx 30ppm chlorine. The two sanitizing buckets, one in the kitchen, and one in the bar both tested above 200ppm respectively. An employee found a sanitizer test kit for iodine sanitizer. The establishment uses chlorine sanitizer. The PIC was informed that santizer concentration test kit will be needed to determine accuracy of the sanitizer concentration.

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

     Code 4-501.116

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Observed food contact surfaces near fryer and grill area visibly soiled and will debris buildup. Observed soda gun holders in the bar area visibly soiled. DIscussing with PIC, the PIC was informed the food contact surfaces must be maintained in clean condition.

     Correction: Maintain food contact surfaces in both the kitchen and bar area in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Establishment has a 3-compartment sink they do not use for main warewashing. The establishment uses the 3rd compartment for handwashing. Observed dishes in the 3rd compartment of the 3-comp sink used for handwashing. Informed the kitchen employee and PIC that handwashing sinks are to be kept free of obstructions and used only for handwashing at all times.

     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

     HAND DRYING PROVISION

     Observed the sink used for handwashing did not have hand drying provisions available. The kitchen employee corrected onsite and provided a roll of paper towels.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Observed all coolers in the kitchen area besides the 2Dr glass door upright cooler do not have inegral or permanently affixed thermometers. Instructed the PIC that thermometers are needed in coolers without integral or permanently affixed thermometers provided.

     Correction: Provide a integral or permanently affixed temperature measuring device in coolers without one provided already.

     Code 4-204.112 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Observed multiple non-food contact surfaces soiled with dust, debris, food residue and buildup in the kitchen area behind coolers, sinks, storage racks, floors, the interiors of coolers in the kitchen area, and the interiors of coolers in the bar area. Discussing with the PIC, they were informed that non-food contact surfaces need to be cleaned to remove dust, dirt, food residue, and other debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     Observed the faucet of the 3-compartment sink leaking when shut off. Informed the PIC that the faucet will need to be repaired so that it does not leak.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing at the 3-compartment faucet.

     Code 5-205.15 (B)

3. Oct 14, 2025 Routine · 1 priority, 3 priority foundation, 4 core, 3 repeat
   • Serious Priority

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Food prep tables used with time/temperature controlled for safety food is not cleaned every 4 hours.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Prepared items in cooler were past the date marked days. Had employee dispose of items.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods. Stated he does not know where employee from the night before placed it.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink had misc. utensils placed in it. Had PIC remove them and corrected him on site on it should only be used for hand washing.

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

     Code 5-205.11 (B)

   • Not serious Core Repeat Corrected on site

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in food preparation area. Had employee place it in a designated rea away from food rep area.

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

     Code 2-401.11 (B)

   • Not serious Core Corrected on site

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Lettuce for salads was sitting on bottom of cooler ( not on tray). Had PIC remove and dispose of it and informed him it should be in a container and have coverings over them.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scooper was improperly stored in ice bins. .

     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 Corrected on site

     WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS

     Wiping cloth solution is dirty. Corrected to 100 PPM.

     Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris.

     Code 3-304.14 (D)

4. May 29, 2025 Routine · 3 priority foundation, 3 core, 1 repeat
   • 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. Given 30 days to have a policy put inj place and train employees on said policy.

     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

   • Not serious Priority Foundation Corrected on site

     FOOD THERMOMETERS - CALIBRATION TO MANUFACTURER SPECIFICATIONS

     Food thermometer not calibrated properly.PIC did not know how to calibrate thermometer, educated him on the procedure on how to do it.

     Correction: Food temperature measuring devices shall be calibrated to manufacturer's specifications.

     Code 4-502.11 (B)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink or automatic handwashing facility observed to be holding utensils in it during inspection and is unavailable for proper handwashing. Had PIC remove items and informed him it is to be used for handwashing only.

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

     Code 5-205.11 (B)

   • Not serious Core Corrected on site

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in food preparation area. Directed PIC to place drink in a designated area away from food preperation.

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

     Code 2-401.11 (B)

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scooper was improperly stored on top of ice bin. Informed employee it must be in the ice with the handle sticking out or in its own dedicated container. .

     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 Corrected on site

     INTENSITY - LIGHTING

     The light intensity in the walk in cooler is burned out. Informed PIC to have it replaced.

     Correction: Provide the correct lighting intensity in all work and storage areas.

     Code 6-303.11

5. Apr 24, 2024 Routine · 2 core, 2 repeat
   • Not serious Core Repeat Corrected on site

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

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

     Code 12-201.11 (B)

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoopers at bar improperly stored [describe] Corrected on site.

     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

6. May 2, 2023 Routine · 1 priority foundation, 3 core, 1 repeat
   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     [Food item] in [equipment] is improperly date marked. [Describe]. Some items in cooler were not date marked,

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within [time period].

     Code 12-201.11 (A) (1)

   • 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.

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

     Code 12-201.11 (B)

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     [Utensil] was improperly stored [describe]. Ice scoopers not properly stored. Corrected on site and provided education.

     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