Mid Town Pub

Year by year

Inspections

1. Sep 3, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Soup cooled improperly in a large and deep cooking pot. Depth of product was around 10 inches.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     EATING, DRINKING, OR TOBACCO

     Employee beverage did not have a cover on it and was stored on a food prep surface next to the grill.

     Correction: Provide an employee break room or designate an area away from food preparation for eating and tobacco use. Beverage containers must be closed and handled to prevent contamination of employee's hands, container, and exposed food, clean utensils, clean linens, and unwrapped single use items.

     Code WFC 2-401.11

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Oil and water squeeze bottles used at grill are unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     Back door to kitchen has a noticeable gap under the bottom of the door that will allow pest entry.

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

     Code WFC 6-202.15

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     Cases of food stored on the floor in walk in cooler.

     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

     STORAGE - IN-USE UTENSILS

     In-use utensils improperly stored - ice bucket are stored in an upright position on the top of the ice machine.

     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 - COLD HOLDING

     Coleslaw being cold held in container surrounded by ice is cold held at a temperature range of 39-45F. The warm side of the coleslaw container did not have ice around it.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Thermometer in single door prep cooler is missing.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit (at the front of the unit near to door) and is easily visible.

     Code WFC 4-204.112

2. Mar 18, 2025 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed handling grated cheese (meatball sub topping) 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) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Ice scoop used at the ice machine was soiled. Ice is used in drinks and therefore considered a food product.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on menu is missing on the prime rib.

     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) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Both sinks at the bar have an ice/drink dump container suspended in the sink basin, rendering the handsink not accessible.

     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

     LABEL - WORKING CONTAINER

     Oil and water squeeze bottles used at the grill are unlabeled.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored: ice buckets stored on top of the ice machine are not inverted to prevent water or dust accumulation inside the containers.

     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

   • Not serious Good Retail Practice Corrected on site

     THERMOMETER - MISSING INDICATING

     Thermometer in two door prep cooler and two drawer under-grill cooler is missing.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

3. Nov 15, 2023 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     AIR GAP - DRAIN

     The bar ice bins (2 units) do not have a proper air gap between the drain and the sewage system.

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

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employee Health Reporting form in-use at this establishment is outdated and does not cover all of the criteria of the current health code. Sanitarian to provide an up-to-date employee health reporting form. Management to review with employees, have form signed/dated by employee and management, and keep on file at establishment.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee observed not washing hands before touching clean dishes just out of the dish machine.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Water in squeeze bottle for use at grill is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice Corrected on site

     STORAGE - SINGLE-SERVICE

     To-go containers in the bar area and the kitchen are improperly stored. Store these items in an upside down position to prevent accidental contamination.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Coleslaw and pico in containers on ice were 44F and 45F in tub with ice on countertop. Containers with food were not completely surrounded by ice to the level of the food in container.

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

     Code WFC 3-501.16

4. Jan 6, 2022 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Cardboard and duct tape on shelving in the walk-in cooler that is exposed to splash, spillage, or other food soiling is not longer easily cleanable.

     Correction: Remove cardboard shelf liners and duct tape. Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on menu is missing disclosure (*) for prime rib served undercooked at consumer's request.

     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 Corrected on site

     EQUIPMENT - NSF/ANSI

     Ace Hardware plastic buckets used for drink ice do not meet ANSI standards for food service equipment, or has not received prior approval from the Department.

     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

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Gasket for lower refrigerated drawer on grill cooler in disrepair, door does not fully close.

     Correction: Replace gasket to ensure drawer seals tight when closed and refrigerator maintains food 41F or below. Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - FOOD ON FLOOR

     In walk-in cooler, boxes of ham, avocados, and garlic bread are stored on the 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

     STORAGE - EQUIPMENT ON FLOOR

     Single-service items for take-out orders are stored on the floor.

     Correction: Store equipment and utensils in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

5. Sep 11, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

6. Mar 22, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

7. Nov 3, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

8. Oct 29, 2015 Routine Inspection · No Reinspection Required

   No violations cited.

9. Oct 21, 2014 Routine Inspection · No Reinspection Required

   No violations cited.

10. Oct 15, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

11. Apr 25, 2013 Re-Inspection · No Reinspection Required

    No violations cited.

12. Apr 22, 2013 Routine Inspection · Reinspection Required

    No violations cited.

13. Feb 29, 2012 Routine Inspection · No Reinspection Required

    No violations cited.