Richard's Bar & Bbq

Year by year

Inspections

1. Aug 6, 2026 Re-inspection 2 · 1 core, 1 repeat
   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 60 days.

     Code 12-201.11 (A) (1)

2. Jul 9, 2026 Re-inspection · 3 priority, 3 core, 6 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     7/9/26: Sliced tomato observed to be 48°F. 6/17/26: Multiple food items observed to be improperly cold held in prep cooler and standing arctic air cooler: Turkey 51°F, Ham 49°F Cheesy potatoes 49°F, swiss cheese 58°F, hot dogs 49°F, sliced cheddar 59°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Food discarded during inspection. Action Taken: TCS foods in prep cooler to be discarded after four hours. Foods were stored in walk-in cooler prior to stocking prep cooler line.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat Corrected on site

     DATE MARKING - DISPOSITION

     7/9/26: Ham and other prepared meat in walk-in cooler observed to be missing date marks. 6/17/26: Brisket in walk-in cooler observed to have an exceeded discard time from 6/10.

     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. Action Taken: Brisket discarded during inspection.

     Code 3-501.18 (A)

   • Serious Priority Repeat

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

     The chlorine concentration in the bar dish machine is not being used according to EPA registered label use instructions and is at 0 PPM.

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

     Code 4-501.114 (A) - (E)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 60 days.

     Code 12-201.11 (A) (1)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Prep cooler and standing cooler are not maintained in good repair and are unable to maintain proper cold holding temperatures.

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

     Code 4-501.11 (A)

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     Walls around mop sink observed to be raw wood.

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

     Code 6-201.11

3. Jun 17, 2026 Routine · 4 priority, 2 priority foundation, 5 core, 5 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Multiple food items observed to be improperly cold held in prep cooler and standing arctic air cooler: Turkey 51°F, Ham 49°F Cheesy potatoes 49°F, swiss cheese 58°F, hot dogs 49°F, sliced cheddar 59°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Food discarded during inspection.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat Corrected on site

     DATE MARKING - DISPOSITION

     Brisket in walk-in cooler observed to have an exceeded discard time from 6/10.

     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. Action Taken: Brisket discarded during inspection.

     Code 3-501.18 (A)

   • Serious Priority Repeat

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

     The chlorine concentration in the bar dish machine is not being used according to EPA registered label use instructions and is at 0 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)

   • Serious Priority

     TOXIC SUBSTANCES - STORAGE

     Cleaning chemicals observed to be stored amongts dry food products in the warewashing area.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code 7-201.11 (B)

   • Not serious Priority Foundation Corrected on site

     THAWING

     Ground beef observed to be improperly thawing at room temperature.

     Correction: Adjust procedures or methods to properly thaw foods. Action Taken: Beef placed in the walk-in cooler during inspection.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Action Taken: Soap provided during inspection.

     Code 6-301.11

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 60 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Prep cooler and standing cooler are not maintained in good repair and are unable to maintain proper cold holding temperatures.

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

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of interior of walk-in cooler (including condenser) are soiled with mildew-like accumulations and food 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 Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     Walls around mop sink observed to be raw wood.

     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 Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     -Walls and ceiling in kitchen observed to be soiled with grease. -Floors in warewashing room and back area of kitchen observed to be soiled with grease and debris.

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

     Code 6-501.12

4. Jun 26, 2025 Routine · 5 priority, 1 priority foundation, 6 core
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw bacon and raw shell eggs stored over ready to eat coleslaw and cheese in walk-in cooler.

     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

     TCS FOOD - COLD HOLDING

     Sliced ham, raw bacon, raw chicken, american cheese, and pepper jack cheese in the top of the prep cooler were observed to be cold held at 54,52,48,52, and 54°F respectively.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: All food items listed were discarded during inspection.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     DATE MARKING - DISPOSITION

     Sliced ham, sliced tomato, and cheeses in prep cooler are not provided with a date mark.

     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.

     Code 3-501.18 (A)

   • Serious Priority

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

     The chlorine concentration in the low temp dishwasher and the quat sanitizer concentration in the three compartment sink are not being used according to EPA registered label use instructions and are at 25 and 100 PPM respectively.

     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)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on kitchen prep sink.

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

     Code 5-202.13

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink is obstructed with a sanitizer bucket and is unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Cutting board on prep cooler was observed to be heavily scored.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     -The walls surrounding the mop sink are made of exposed raw wood. - Walls in warewashing area are made of drywall.

     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

     LIGHT BULBS - PROTECTIVE SHIELDING

     Lights located in warewashing kitchen are not shatter resistant or shielded.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code 6-202.11

   • Not serious Core

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     Warewashing area is filled with unnecesary items to the operation of the food establishment.

     Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

     Code 6-501.114

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     1. An accumulation of food debris and grease was observed on the floor around the wheels of the fryer and grill. 2. An accumulation of food debris and dark liquid was observed on the floor of the walk-in cooler. 3. Dark, mildew-like accumulations were observed on the ceiling and around the condenser in the walk-in cooler.

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

     Code 6-501.12

   • Not serious Core

     DRYING MOPS

     Wet mops stored inside mop bucket.

     Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

     Code 6-501.16

5. Feb 26, 2025 Routine · 2 core, 2 repeat
   • 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

     NON-FOOD CONTACT SURFACES - CLEAN

     1) Non-food contact surfaces of the interior of the prep cooler bottom are soiled with debris. 2) The walk-in cooler floor beneath the food shelving is soiled.

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

     Code 4-601.11 (C)

6. Feb 28, 2024 Routine · 1 priority, 1 priority foundation, 2 core, 1 repeat
   • Serious Priority Corrected on site

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

     The bar dish machine sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Action Taken: The sanitizer was replaced and dispensing at 100 PPM during inspection.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Smoked meats in the walk-in cooler are not provided a 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

     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

     NON-FOOD CONTACT SURFACES - CLEAN

     Shelving racks and the floor beneath them are soiled with food 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)