Dam Bar

Year by year

Inspections

1. Jan 21, 2026 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of prep cooler are soiled and unclean, especially interior with food crumbs and exterior door with residue.

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

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Grill line spatulas and utensils used with TCS foods are cleaned at the end of day only.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink.

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

     Code WFC 6-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No toweling available at handsink in bar area for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - FOOD SURFACES

     Several utensils used for food prep (tongs), pans set up for weekend breakfast buffet, and serving baskets are brought home to clean in homestyle dish machine. Bar glasses wash, rinsed, and sanitized in existing 4-compartment sink.

     Correction: After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Margarine/butter mixture stating "Keep Refrigerated" on label was observed on counter and was out overnight.

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

     Code WFC 3-501.16

2. Apr 1, 2024 Re-Inspection · No Reinspection Required

   No violations cited.

3. Feb 19, 2024 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The ice bin behind the bar does not have a proper air gap between the drain and the sewage system. The ice bin is dripping into a bucket.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     1) Homestyle freezer by cook area is soiled with food residue, especially at bottom of unit. 2) 1-door cooler with glass door that holds cheese in back area is unclean. 3) Ventilation filter above cook line has heavy greasy/dust build-up.

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

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on menu is missing on burger.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in bar area is not accessible or conveniently located. A 4-compartment sink is present in bar area, 1st compartment is not in use because of leak. PIC informed staff use restroom handwashing sinks.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer (chlorine) is not available. A test kit for quat is available but not used.

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

     Code WFC 4-302.14

   • Not serious Good Retail Practice

     WAREWASHING - EQUIPMENT CLEAN

     The first compartment of the warewashing sink compartment basins is unclean.

     Correction: Clean warewashing machine; compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, drainboards or other equipment before using.

     Code WFC 4-501.14

   • Not serious Good Retail Practice Corrected on site

     WAREWASHING - IMPROPER SET-UP

     Utility sink in ice machine room is currently in use for soaking dishes.

     Correction: Properly set-up sinks: prewash, wash, rinse, sanitize and air-dry.

     Code WFC 4-603 to 4-703

4. May 19, 2021 Re-Inspection · Reinspection Required

   No violations cited.

5. Apr 8, 2021 Routine Inspection · Reinspection Required

   No violations cited.

6. Jun 25, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

7. Apr 19, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

8. May 10, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

9. Jun 8, 2015 Routine Inspection · No Reinspection Required

   No violations cited.

10. Mar 13, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

11. Feb 21, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

12. Feb 3, 2012 Routine Inspection · No Reinspection Required

    No violations cited.