Daly's Bar And Grill

Year by year

Inspections

1. Nov 17, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Surfaces surrounding the blade of the slicer in the basement prep kitchen are visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. A box of bacon was stored over top of packaged produce and portioned cups of coleslaw in the kitchen 3 door cooler. In a kitchen prep cooler raw beef and raw chicken were stored over precooked chicken wings.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Precooked chicken and sliced deli ham in kitchen prep coolers were not dated.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the allotted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor) Corrected on site

     FOOD - APPROVED SOURCE

     Operator purchased some maple syrup from a local vendor. The syrup was unlabeled and there was not proof of licensing.

     Correction: Discard foods from unapproved source.

     Code WFC 3-201.11

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     A kitchen prep cooler has a gasket in disrepair.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     There is spilled syrup and some absorbent material on the floor by the bag-in-box soda unit in the basement.

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

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for the quat sanitizer on the dispenser in the kitchen is dispensing at <200 ppm quat. The bar dishwasher tested at 0 ppm chlorine.

     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

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonia is not available.

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

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Spray bottles with quat sanitizer were not labeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

2. May 13, 2024 Re-Inspection · No Reinspection Required

   No violations cited.

3. May 8, 2024 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Food contact surfaces of the Chefmate slicer, the large mixing bowl, and the interior of the ice machine are visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Repeat

     DATE MARK - EXCEEDED OR MISSING

     In the kitchen prep cooler there is house made 1000 island dressing dated 4/25 and house made chipotle mayo dated 4/29. These items are past the allotted 7 days. Some items in the kitchen prep coolers are not dated: taco meat, mashed potatoes.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the allotted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice Repeat

     FOOD - UNCOVERED

     Various foods throughout coolers in the kitchen were observed to be uncovered; for example: mashed potatoes, batter, raw shrimp, desserts, cooked chicken wings.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

     Code WFC 3-302.11(4)

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     There is spilled syrup on the floor by the bag-in-box soda unit in the basement.

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

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Repeat

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the bar dishwasher is 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

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonia is not available.

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

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Sour cream at 48F and salsa at 47F are stored in portion cups in a plastic container in the top of the salad prep cooler.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Quat sanitizer is in unlabeled spray bottles at the bar.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

4. Mar 31, 2022 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw shell eggs stored above RTE foods including tenders in the glass door refrigerator.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Precooked chicken tenders in the glass door refrigerator, Macaroon noodles in the bottom prep cooler being cold held not date marked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice Corrected on site

     FOOD - UNCOVERED

     Sauced including Alfredo sauce in the bottom prep cooler were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

     Code WFC 3-302.11(4)

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     The back door for deliveries to the facility has a gap beneath the door with a potential to let rodents and pest into the building.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for Chlorine in the low energy dish machine in the bar is 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

     SANITIZER TEST KIT

     A test kit for the sanitizer (i.e. chlorine) is expired on 11/20.

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

     Code WFC 4-302.14

5. Dec 11, 2019 Re-Inspection · No Reinspection Required

   No violations cited.

6. Dec 4, 2019 Routine Inspection · Reinspection Required

   No violations cited.

7. Aug 22, 2018 Re-Inspection · No Reinspection Required

   No violations cited.

8. Jul 26, 2018 Routine Inspection · Reinspection Required

   No violations cited.

9. Aug 4, 2017 Re-Inspection · No Reinspection Required

   No violations cited.

10. Jul 21, 2017 Routine Inspection · Reinspection Required

    No violations cited.

11. Aug 4, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

12. Aug 6, 2015 Re-Inspection · No Reinspection Required

    No violations cited.

13. Jul 6, 2015 Routine Inspection · Reinspection Required

    No violations cited.

14. Sep 16, 2014 Re-Inspection · No Reinspection Required

    No violations cited.

15. Aug 20, 2014 Routine Inspection · Reinspection Required

    No violations cited.

16. Dec 26, 2013 Re-Inspection · No Reinspection Required

    No violations cited.

17. Dec 17, 2013 Routine Inspection · Reinspection Required

    No violations cited.

18. Mar 21, 2013 Re-Inspection · No Reinspection Required

    No violations cited.

19. Mar 19, 2013 Pre-inspection · Reinspection Required

    No violations cited.