K-city Pub And Grill

Year by year

Inspections

1. Aug 7, 2025 Routine · 2 priority foundation
   • Not serious Priority Foundation

     RTE/TCS FOOD - DATE MARKING METHODS

     Date marking method for potato salad, hardboiled eggs, cole slaw is inadequate; items not datemarked..

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

     Code 3-501.17 (D)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement.

     Correction: Properly identifiy those food items that require a consumer advisory (for example hamburgers & steaks).

     Code 3-603.11 (B)

2. Aug 7, 2024 Routine · 1 priority, 1 priority foundation
   • Serious Priority Corrected on site

     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. Machine was primed and sanitizer bottle checked for efficacy yet sanitizer still reading 0 PPM. Sanitizer hose was replaced and still 0 PPM. The attachment for the sanitizer hose was not tight and sanitizer was not being fed into the tube properly. Attachment was fixed, sanitizer was primed to acheive 100 PPM.

     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)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     Test kit for checking available for monitoring sanitizer concentration is expired..

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

     Code 4-501.116

3. Nov 30, 2023 Routine · 3 priority foundation, 1 core, 2 repeat
   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation Repeat

     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

     RTE/TCS FOOD - PROPER DATE MARKING

     Salad bar items, chopped ham, black olives in walk-in cooler is improperly date marked (no date marking).

     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 Repeat

     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)

4. Nov 30, 2023 Pre-inspection Follow Up · 2 priority foundation, 3 core, 5 repeat
   • Not serious Priority Foundation Repeat

     PERSON IN CHARGE - EMPLOYEE ILLNESS REPORTING

     The Person in Charge (PIC) has not provided training to employees about their responsibility to inform the person in charge about any signs, symptoms and diagnosis of foodborne illness.

     Correction: The person in charge shall provide training to employees on their reponsibility to report any signs, symptoms or diagnosis of foodborne illness. Each employee must read and sign an employee health reporting agreement and it must be kept on file.

     Code 2-103.11 (O)

   • Not serious Priority Foundation Repeat

     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 Core Repeat

     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

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     Handwashing sink in rear bathroom is not operating incorrectly.

     Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactivation for at least 15 seconds.

     Code 5-202.12 (C)

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     Repair the bar floor where it is damaged. Repair or install base cove throughout the facility as needed so that it is smooth and easily cleanable. The walkin cooler floor needs to be cleaned and repainted. Finish the floor transition near the banquet bar. The walls and ceiling in the banquet walkin cooler need to be finished with approved materials. The walls under the banquet bar area not finished correctly. Outside corners need to be finished.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

5. May 1, 2023 Pre-inspection · 3 priority, 6 priority foundation, 7 core
   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     The ice bins at the main bar are being

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

     Code 5-202.13

   • Serious Priority

     PLUMBING - REPAIRED TO UNIFORM PLUMBING CODE

     The ice bins and the soda gun at the banquet bar must draining into code compliant waste lines. Food equipment cannot drain into buckets. A master plumber must install all new water and waste lines.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code. Referral will be made to the department of safety and professional services for follow up.

     Code 5-205.15 (A)

   • Serious Priority

     SEWAGE - BACKFLOW PREVENTION

     The ice bins at the bar are plumbed with air breaks. Code compliant air gaps must 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

     PERSON IN CHARGE - EMPLOYEE ILLNESS REPORTING

     The Person in Charge (PIC) has not provided training to employees about their responsibility to inform the person in charge about any signs, symptoms and diagnosis of foodborne illness.

     Correction: The person in charge shall provide training to employees on their reponsibility to report any signs, symptoms or diagnosis of foodborne illness. Each employee must read and sign an employee health reporting agreement and it must be kept on file.

     Code 2-103.11 (O)

   • 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

     CONSUMER ADVISORY - PROVIDED

     No consumer advisory provided on the menu for steaks, hamburgers or eggs that will be cooked to order.

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

     Code 3-603.11 (A)

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods.

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

     Code 4-302.12 (A)

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink. (Main Bar)

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

     Code 6-301.11

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying (Banquet Bar).

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

     Code 6-301.12

   • 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

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     All banquet bar surfaces must be smooth, washable and nonabsorbent. The reclaimed wood surfaces are not smooth and must be removed or redone with approved materials so that they are completely smooth.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The center island in the kitchen needs cleaning. The walkin cooler shelves need cleaning (power washing).

     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

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     Handwashing sink in the back women's room (hot water) is operating incorrectly.

     Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactivation for at least 15 seconds.

     Code 5-202.12 (C)

   • Not serious Core

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     Handwashing sink in rear bathroom is not operating incorrectly.

     Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactivation for at least 15 seconds.

     Code 5-202.12 (C)

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     Repair the bar floor where it is damaged. Repair or install base cove throughout the facility as needed so that it is smooth and easily cleanable. The walkin cooler floor needs to be cleaned and repainted. Finish the floor transition near the banquet bar. The walls and ceiling in the banquet walkin cooler need to be finished with approved materials. The walls under the banquet bar area not finished correctly. Outside corners need to be finished.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at kitchen handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

   • Not serious Core

     INTENSITY - LIGHTING

     There was no functional light fixture in the banquet walkin

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

     Code 6-303.11