Kurtz's Pub & Deli

Year by year

Inspections

1. Apr 27, 2026 Routine · 1 priority, 3 priority foundation, 1 repeat
   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Ham & broccoli soup in walk-in cooler has exceeded its date mark or is not provided with a date mark (date-mark of 4-16 noted)

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark. Food was discarded.

     Code 3-501.18 (A)

   • 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

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for chicken chili & chicken dumpling soup in walk-in cooler. Plastic containers were noted tightly covered. Keep foods uncovered while cooling until a temperature of 41*F or colder is acheived. .

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15 (see food safety fact sheet on cooling sent with report)

     Code 3-501.15 (A)

   • Not serious Priority Foundation Repeat

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine test kit is not available for checking sanitizer concentrations at bar & kitchen dishwashers.

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

     Code 4-302.14

2. Jun 5, 2025 Routine · 1 priority, 1 priority foundation
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands when making wrap sandwich.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods. Employee was directed by manager to put on gloves.

     Code 3-301.11 (B)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine test kit is not available for checking sanitizer concentrations; test strips were ineffective or expired.

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

     Code 4-302.14

3. May 1, 2024 Routine · 1 priority, 1 repeat
   • Serious Priority Repeat

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

     The chlorine sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM at bar dishwasher. Sanitizer was primed and noted leaking on to floor. Repair machine and maintain sanitizer at 50 - 100 PPM. Use kitchen dishwasher for cleaning and sanitizing bar glasses until machine can be repaired.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

4. Apr 25, 2023 Routine · 1 priority
   • Serious Priority

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

     The chlorine sanitizer at the bar is not being used according to EPA registered label use instructions and is at 0 PPM. Sanitizer was noted expired (December 2022) & replaced, machine was primed & run several times but still not registering an adquate residual of 50-100 ppm. Establishment can use dishwasher in kitchen for washing glasses until machine can be repaired.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)