Outpost Bar & Grill

Year by year

Inspections

1. Aug 19, 2026 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice Repeat

     AIR GAP - DRAIN

     The food prep sink does 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

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Wood board stored underneath dishwasher. It is exposed to splash, spillage, or other food soiling is no longer easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Not serious Good Retail Practice

     FOOD - THAWING

     Raw fish improperly thawed in stale water and at ambient air temperature.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink in the bar and restrooms.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Breading is stored in unlabeled container in the kitchen.

     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

     Rear exit door adjacent to kitchen has gap that allow insects and rodents to enter.

     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)

     SANITIZATION - HIGH TEMP MACHINE

     Water temperature for the sanitization rinse in the high temperature dishwasher machine is at less than 160 degree F.

     Correction: Adjust the water temperature so the hot water is 160 degrees F. or above or have the unit serviced immediately. If manual sanitization cannot occur in 3 or 4 compartment sink or the warewashing machine cannot be repaired with a short amount of the time, the establishment shall be closed until the warewashing machine can be repaired.

     Code WFC 4-501.112

   • Serious Priority (CDC risk factor) Repeat

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for cook chorizo.

     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)

     TOXICS - PESTICIDE USE

     Pesticide Raid, and Wasp & Hornet spray used in food establishment accordance with federal regulations.

     Correction: Use and apply pesticides in accordance with federal regulations.

     Code WFC 7-206.11

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

   No violations cited.

3. Jun 28, 2022 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on menu is missing reminder statement for burgers. There is an asterisk after the burger items, but no link to the consumer advisory statement.

     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 Repeat

     EQUIPMENT - NSF/ANSI

     Homestyle refrigerator does not meet ANSI standards for food service equipment.

     Correction: Replace with only ANSI accredited equipment in the facility.

     Code WFC 4-205.11

   • Not serious Good Retail Practice

     MOP SINK

     There is no mop sink provided in food establishment.

     Correction: Provide at least 1 mop sink or 1 curbed cleaning facility.

     Code WFC 5-203.13

   • Not serious Good Retail Practice

     WAREWASHING - TEMPERATURE MEASURING DEVICE

     An irreversible registering temperature indicator is not provided for measuring utensil surface temperatures. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

4. May 6, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

5. May 29, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

6. Apr 28, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

7. Feb 23, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

8. Jun 4, 2015 Routine Inspection · No Reinspection Required

   No violations cited.

9. Jun 25, 2014 Routine Inspection · No Reinspection Required

   No violations cited.

10. Aug 27, 2012 Re-Inspection · No Reinspection Required

    No violations cited.

11. Aug 20, 2012 Routine Inspection · Reinspection Required

    No violations cited.