Licari's Bar & Grill

Year by year

Inspections

1. Feb 25, 2026 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored, ice scoop handle stored touching ice and then outside of liquor bottles.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - REHEATING

     Chili reheated in steam well, PIC informed product began reheating around 7:50am. At 9:10am, chili at 125F. At 9:30 chili at 145F. Thin soup reheated in unit directly to 197F after about 1h20mins of reheating.

     Correction: Adjust procedures and methods to properly reheat food intended for hot holding to at least 165 degrees F within 2 hours.

     Code WFC 3-403.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     In back walk-in cooler, taco meat 46F, whipped butter 46F, dressing 46F, horseradish 47F. Air temperature of cooler 46-48F(air).

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloth improperly stored on edge near sanitizer instead of in sanitizer.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

2. Oct 3, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     The posted certificate expired in June 2024.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of crockpot is soiled with grease 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

     CROSS CONTAMINATION

     In cookline cooler, eggs stored above cheese. In walk-in cooler, raw turkey breast above buns. In outdoor cooler, eggs above cheese.

     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

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - UNNECESSARY ITEMS

     1. Employee raw turkey breasts and several jars of home pickled products stored in the walk-in cooler (PIC informed these items were gifted and are not served to customers). 2. In back storage area, items that are not longer used such as old cutting boards stored on floor and other items are cluttering back storage area.

     Correction: Remove items that are unnecessary to the operation and maintenance of the food establishment. This includes food service equipment that is no longer used or nonfunctional.

     Code WFC 6-501.114

   • Not serious Good Retail Practice Corrected on site

     STORAGE - FOOD ON FLOOR

     In storage area, bag of onions stored on the floor. In walk-in cooler, containers of cooked bacon stored on floor.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored on counter in cookline area.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

3. Sep 28, 2023 Re-Inspection · No Reinspection Required

   No violations cited.

4. Sep 26, 2023 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed handling ready to eat tomatoes with bare hands.

     Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.

     Code WFC 3-301.11

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on menu is missing the disclosure statement and asterisks on burgers and steaks offered raw or undercooked.

     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

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine is not available.

     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

     STORAGE - FOOD ON FLOOR

     Fry oil in cardboard boxes stored directly on floor in outdoor area.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Chili filled above the brim in hot holding unit being hot held at 119-125F in top layer. Unit had been turned down by employee. Chili reheated on stove to 165F and then returned to hot holding unit.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     1) Counter top condiment fridge cold holding tomatoes 55F, pickles 52F, and jalapenos 53F. Unit does not store items overnight, items are moved to another unit and unit is turned off. 2) Glassdoor fridge walk-in fridge, chicken 47F by door, chicken 41F on shelf, 47F sauce, 45F salsa.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - INACCURATE STEM

     Thermometer used to measure food temperatures is inaccurate by greater than -10 degrees. The glass shield on the thermometer is foggy and hard to read.

     Correction: Calibrate or replace thermometer.

     Code WFC 4-203.11

   • Not serious Good Retail Practice

     WAREWASHING - TEMPERATURE MEASURING DEVICE

     An irreversible registering temperature indicator is not provided for the high temp dish machine. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

5. Oct 27, 2021 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     EQUIPMENT - NSF/ANSI

     Magic Chef "dorn" fridge across from grill does not meet ANSI standards for food service equipment. Sliced tomatoes 40F.

     Correction: Replace with only ANSI accredited equipment in the facility, or submit to the Department for evaluation and approval of non-ANSI equipment.

     Code WFC 4-205.11

6. Mar 18, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

7. Apr 20, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

8. May 3, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

9. Jun 9, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

10. Apr 7, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

11. Feb 13, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

12. Jan 16, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

13. Mar 2, 2012 Routine Inspection · No Reinspection Required

    No violations cited.