Partner's Pub

Year by year

Inspections

1. Nov 25, 2025 Re-inspection · 1 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Upper interior of ice machine is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition. Clean all components that come into contact with water or ice.

     Code 4-601.11 (A)

2. Nov 17, 2025 Routine · 1 priority, 2 priority foundation, 1 repeat
   • Serious Priority Repeat

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

     The Quintet chlorine sanitizer at bar dishmachine is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Repair or adjust warewashing equipment to provide proper sanitizer concentration. Use kitchen dishmachine until bar dishmachine is repaired.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     Chlorine and quaternary test kits are not available for checking sanitizer concentrations.

     Correction: Provide test kits for measuring the concentration of chlorine and quaternary sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation Corrected on site

     FOOD CONTACT SURFACES - SOILED

     Soda nozzles at bar are visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition. Note: Employee cleaned soda nozzles.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Upper interior of ice machine and drip plate are visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

3. Dec 17, 2024 Routine · 1 priority, 2 priority foundation, 4 core, 1 repeat
   • Serious Priority

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

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

     Correction: Repair or adjust warewashing equipment to provide proper sanitizer concentration. Bar dish machine may not be used until repaired. Use kitchen dish machine until repair is completed. Note: Owner made service call for bar dish machine during inspection.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     GE upright freezer and Coronado upright freezer are soiled with ice accumulations and other debris.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at bar handwashing sink.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Note: Employee replaced soap at bar handwashing sink.

     Code 6-301.11

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - PROPER ADJUSTMENT

     The right door of the True 2-door prep cooler is loose and not properly adjusted or tight.

     Correction: Equipment components shall be kept intact, tight, and properly adjusted.

     Code 4-501.11 (B)

   • Not serious Core

     FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

     Interior of oven has encrusted soil accumulations.

     Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.

     Code 4-601.11 (B)

   • Not serious Core

     FOOD CONTACT SURFACES - MICROWAVE CLEANED

     Cavity of microwave is visibly soiled.

     Correction: Clean and maintain microwave at least every 24 hours.

     Code 4-602.12 (B)

   • Not serious Core

     GARBAGE/REFUSE - MAINTAINING REFUSE AREAS AND ENCLOSURES

     There are several items of unused or broken kitchen equipment present in the outdoor area used to store refuse and recylcables.

     Correction: Remove all unnecessary items from storage area or enclosure used to store refuse, recyclables, and returnables.

     Code 5-501.115

4. Mar 6, 2024 Routine · 2 priority, 2 priority foundation, 2 core
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Sliced tomatoes, lettuce, and cooked onions were in the True 2-door prep cooler cold held at 45-47°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Per the food worker, he took the temperature of these foods an hour prior and they were at 40F. Corrected by moving them to another refrigerator.

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

   • Serious Priority Corrected on site

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

     The Chlorine sanitizer in the kitchen 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. Corrected by replacing the empty sanitizer bucket and priming dish machine until it measured 100 PPM. Facilty also called a repair service to replace a cracked hose in the line.

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

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

     The quaternary ammonium sanitizer is not being used according to EPA registered label use instructions and is above 400 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Corrected by remaking sanitizer to measure 200 PPM.

     Code 4-501.114 (A) - (E)

   • 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. Vomitting and diarrhea hand out provided during inspection.

     Code 2-501.11

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     There was chicken noodle soup and chili in the Artic Air cooler with no date marking. Per food worker, these foods were made 3 days prior.

     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

     EQUIPMENT AND UTENSILS - PROPER ADJUSTMENT

     The right hand door of the True 2-door prep cooler is loose and not properly adjusted, intact or tight.

     Correction: Equipment components shall be kept intact, tight, and properly adjusted.

     Code 4-501.11 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of heat lamp above the Auto Fry is soiled with dust.

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

     Code 4-601.11 (C)