American Legion Post 284

Year by year

Inspections

1. Oct 30, 2025 Routine · 1 priority, 2 priority foundation, 2 core
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Ground beef made at 12:15 today is hot held at 94°F-106°F. It was put into a Nesco roaster for hot holding but dial had not been turned on. Less than 2 hours since ground beef had been put in roaster at above 165°F, all reheated to above 165°F at 176°F-205°F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     - Interior of soda nozzles are visibly soiled with mold residue. Interior of main ice machine also has mold residue on lip of ice barrier. - These were both cleaned during inspection. - Grate grill in kitchen has heavy accumuation of old/burnt food debris and grease.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink in kitchen observed to be used to soak dirty dishes during inspection.

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

     Code 5-205.11 (B)

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

     There is a gap under the left back hall exterior double door entrance which could be the source for the entrance of insects or rodents. Door sweep has worn away and in need of replacement

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code 6-202.15 (A) (1)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The areas underneath the kitchen fatigue mats have an accumulation of dirt and food crumbs. Food crumb buildup also noted on floor along outside edges of walk in cooler. - If temporary absorbant materials/mats are put under equipment, ensure they are removed after each use

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

2. Nov 20, 2024 Routine · 2 priority, 2 priority foundation, 4 core, 1 repeat
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Orange juice in bar bunker is cold held at 47°F (only TCS item in cooler). Moved to 3 door drink cooler. Went down to 44°F within 20 min and continuing to go down

     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

     SEWAGE - BACKFLOW PREVENTION

     A direct connection exists between the sewage system and a drains from both ice machines and all ice bins. Provide an air gap at least 2x the diameter of the providing pipe (roughly 2 inch gap)

     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

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No chlorine test kit is available for monitoring sanitizer concentration.

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

     Code 4-501.116

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Interior of both ice machines lips are visibly soiled with mold residue on lip barriers. Top of pickle lids in walk in cooler have visible mold residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Various items in walk in cooler including bread, cut veggies, and potatoes. Various single use food items in back pantry area are also stored on the floor including to go containers, lids, cups, plastic cutlery and cans of tomato juice.

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

     Code 3-305.11 (A) (3)

   • Not serious Core Repeat

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

     Correction: Provide an irreversible registering thermometer.

     Code 4-302.13 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Bar bunker is not maintained in good repair. Ambient temperatures were around 50°F, only non TCS item moved to separate cooler in good repair. Air supplies/fans are frozen up and in need of defrost. If defrost does not improve ambient temperatures, fans may be in need of cleaning or may need more refrigerant (frion).

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

     There is a gap below the right side exterior double door to the banquet hall which could be the source for the entrance of insects or rodents. The door sweep looks like it has been bent and in need of replacement

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code 6-202.15 (A) (1)

3. Sep 26, 2023 Routine · 1 priority, 2 priority foundation, 3 core, 1 repeat
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. Employee observed cutting head of lettuce with no gloves, gloves were put on once I introduced myself. Discussed importance of wearing gloves when touching RTE foods.

     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)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Many foods observed with no date marks, including portioned cottage cheese, tarter sauce and cut lettuce.

     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

     CONSUMER ADVISORY - PROVIDED

     No consumer advisory provided on menu. If hamburgers are offered undercooked add disclaimer and reminder statement

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

     Code 3-603.11 (A)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Crock pots are not ANSI certified or approved by the department. Crock pot observed being used for hot holding taco meat

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

     Correction: Provide an irreversible registering thermometer.

     Code 4-302.13 (B)

   • Not serious Core

     TOILET FACILITIES - CLOSING TOILET ROOM DOORS

     Toilet room doors are not kept closed.

     Correction: Keep toilet room doors closed except during cleaning and maintenance operations.

     Code 6-501.19