Famous Daves Bar-b-que

Year by year

Inspections

1. May 4, 2026 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of 3 door dessert cooler (particularly the bottom of the right most side of cooler) are soiled and unclean.

     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

     DATE MARK - EXCEEDED OR MISSING

     Milk being cold held has a datemark that exceeds 7 days. Milk labeled as being opened on 5/3 but has a discard date of 5/17.

     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

     GOOD REPAIR - PLUMBING

     Faucet to 4 compartment sink drips and tightening faucets does not correct the leak.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     LIGHT SHIELDING

     Light bulb located in walk in cooler is not shielded.

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

     Code WFC 6-202.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     Several floor tiles are missing or cracked in high traffic areas.

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     In 2-door prep cooler, top layer of tomatoes at 45F, bottom layer at 41F, top layer of cooked chicken at 45F. PIC informed cooler has been serviced recently and unit is turned to coolest setting.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     1 tray of rib tips in hot holding cabinet being hot held at 128 F.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Sliced tomatoes in 2 door prep cooler top being cold held at 47 F (top of unit was open when starting inspection). Pre-cooked chicken wings held in top of prep cooler held at 45 F. Opened apple juice that states "keep refrigerated after opening" in pepsi-branded beverage cooler where cooler is held at 54 F ambient air. Ranch dressing held in 1 door cooler at 51 F that has significant ice build up in unit.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator is not following written time as a public health control plan written for herb butter. Herb butter measured at 77 F and sticker states that product must be discarded in 7 days.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     (1) Herbed garlic butter is held at room temperature at 70-80F for longer than 4 hours and is moved between refrigeration and room temperature for use. (2) Chicken slurry date sticker is for longer than 4 hours.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

2. Oct 24, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     LIGHT SHIELDING

     Light bulb located in walk in cooler is not shielded.

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

     Code WFC 6-202.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     Several floor tiles are missing or cracked in high traffic areas.

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     In 2-door prep cooler, top layer of tomatoes at 45F, bottom layer at 41F, top layer of cooked chicken at 45F. PIC informed cooler has been serviced recently and unit is turned to coolest setting.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     (1) Herbed garlic butter is held at room temperature at 70-80F for longer than 4 hours and is moved between refrigeration and room temperature for use. (2) Chicken slurry date sticker is for longer than 4 hours.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

3. Sep 17, 2021 Re-Inspection · No Reinspection Required

   No violations cited.

4. Jul 30, 2021 Routine Inspection · Reinspection Required

   No violations cited.

5. May 9, 2019 Pre-Inspection · Reinspection Required

   No violations cited.