Village Bar

Year by year

Inspections

1. Jun 30, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling available at handsink in the bar area for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for the low temperature dish machine is at 0ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

2. Feb 8, 2024 Routine Inspection · No Reinspection Required

   No violations cited.

3. Mar 23, 2022 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     PEST - HARBORAGE

     The upstairs storage room contains unnecessary items for the operation of the food establishment. This area provides harborage conditions for insects and rodents.

     Correction: Remove all unnecessary items from this area to minimize harborage for all pests.

     Code WFC 6-501.111

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A chlorine test kit is not available.

     Correction: Provide a chlorine test kit for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice

     STORAGE - SINGLE-SERVICE

     Single service items improperly stored. There are single service items on the floor in the storage room upstairs.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     A thermometer is missing in the basement fridge that stores cheese.

     Correction: Provide a thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

4. Dec 14, 2021 Pre-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     The soda nozzles, nozzle holders, and ice bin near the grill are visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     1. The cooler under the grill has a gasket on a door that's in disrepair. 2. There is some water in the bottom of the beer coolers and the bottom of the cooler/bottom shelves are quite rusted and no longer cleanable.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice Corrected on site

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sinks.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at women's restroom employee handwash sink. The soap in the dispenser solidified after not being used for 2 years since the bar has been closed.

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

     Code WFC 6-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at bar handsink for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     1. The sanitizer concentration for Chlorine in the dish machine is at 0 ppm. 2. The sanitizer concentration for Chlorine in the spray bottles tested at 0 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice Corrected on site

     STORAGE - FOOD ON FLOOR

     Food items were stored on the floor in the upstairs storage room.

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

     Code WFC 3-305.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - SINGLE-SERVICE

     Single-use food storage containers were improperly stored on the floor in the upstairs storage room.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11