Paddy Mac's Neighborhood Pub And Frill

Year by year

Inspections

1. Mar 12, 2026 Re-Inspection · No Reinspection Required

   No violations cited.

2. Feb 26, 2026 Re-Inspection · Reinspection Required

   No violations cited.

3. Feb 9, 2026 Re-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CROSS CONTAMINATION - Not Corrected

     Food is not protected from cross contamination. Raw chicken stored above raw fish in walk in cooler.

     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

   • Serious Priority (CDC risk factor)

     DATE MARK - EXCEEDED OR MISSING - Not Corrected

     Portioned pork in prep top cooler is dated 1/30. Ham slices in 2-door upright cooler are not dated with date removed from freezer. Diced ham and sausage patties in 2-door upright cooler are not datemarked. Sausage patties in bag in 2-door upright cooler are dated 2/1. Housemade cucumber dill sauce is dated 1/22. Portioned corned beef in walk in cooler is not dated with date removed from freezer. Cooked chili is not marked with date removed from freezer.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days. Datemarking needs to account foe the day/days the food was originally cooked and cooled. Freezing stops the 7-day clock; it does not rest the 7-day clock.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     MOP SINK - Not Corrected

     A portable mopsink is used for the disposal of mopwater.

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

     Code WFC 5-203.13

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING - Not Corrected

     Sliced tomatoes in top part of prep top cooler are cold held at 48 degrees F. Cooked bacon (not crisp) on shelf above food prep table is 58 degrees F.

     Correction: Maintain cold TCS foods at or below 41 degrees F or use a written plan for using time as a public health control.

     Code WFC 3-501.16

4. Jan 26, 2026 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw beef stored above cooked turkey and deli meats in prep top cooler at cookline. Raw hamburger stored above cole slaw in walk in cooler.

     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

   • Serious Priority (CDC risk factor)

     DATE MARK - EXCEEDED OR MISSING

     Cooked pizza sausage and open package of hot dogs in 2 door upright cooler are not datemarked. Baked potatoes and baked cod in walk in cooler are not datemarked. Pre-portioned sausage patties and macaroni and cheese are not datemarked when removed from the freezer to thaw in walk-in cooler. Milk in 2-door upright cooler at bar is not datemarked.

     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 Corrected on site

     FOOD- THAWING ROP FISH

     Frozen salmon in reduced oxygen packaging (ROP) is being improperly thawed.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Not serious Good Retail Practice Corrected on site

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink in men's restroom.

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

     Code WFC 6-301.14

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in kitchen is not accessible. There is a pitcher inside the handwash sink.

     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

     MOP SINK

     There is no mop sink provided in food establishment. Wastewater is being disposed outside.

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

     Code WFC 5-203.13

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Pancake batter and french toast egg mix in 2 door upright cooler are cold held at 55, 56 degrees F, respectively. Sausage patties in top part of prep top cooler are cold held at 46 degrees F. Liquid eggs in prep top cooler are cold held at 52 degrees F.

     Correction: Maintain cold TCS foods at or below 41 degrees F or use a written plan for using time as a public health control.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COOLING

     Meatball soup cooling in walk in cooler is at 55 degrees F after approximately 18 hours. Bacon in prep top cooler at cookline is at 91, 80 degrees F after approximately two hours.

     Correction: Rapidly cool cooked food 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 food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

     Code WFC 3-501.14

5. Aug 15, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Soft cooked bacon and sausage gravy cooled improperly. Bacon was placed into prep cooler in a large pile. Sausage gravy was in deep metal pan greater than 2" thick.

     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

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink in kitchen area.

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

     Code WFC 6-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in kitchen had a pitcher in sink not allowing employees access to hand washing.

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

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

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Housemade cocktail sauce being held at ambient air temperature.

     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 - COOLING

     Sausage gravy in deep metal pan is at 110F after 2.5 hours of cooling.

     Correction: Rapidly cool cooked food 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 food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

     Code WFC 3-501.14

6. Jan 20, 2023 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES - Not Corrected

     Non-food contact surfaces of prep coolers and walk-in 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)

     CLEAN - FOOD CONTACT SURFACES - Not Corrected

     The interior rim of the ice machine used for drinking ice is visibly soiled and moldy.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     DATE MARK - SYSTEM - Not Corrected

     A date marking system is not in place for ready-to-eat TCS foods.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING - Not Corrected

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     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

   • Not serious Good Retail Practice

     FOOD- THAWING ROP FISH - Not Corrected

     Frozen fish, salmon in reduced oxygen packaging (ROP) is being improperly thawed in the walk-in cooler.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

7. Dec 30, 2022 Pre-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment.

     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 prep coolers and walk-in 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)

     CLEAN - FOOD CONTACT SURFACES

     The interior rim of the ice machine used for drinking ice is visibly soiled and moldy.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Food storage racks in prep coolers that 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

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Please put the asterisk sign next to the food being served undercook on the menu.

     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)

     DATE MARK - SYSTEM

     A date marking system is not in place for ready-to-eat TCS foods.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     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

   • Not serious Good Retail Practice

     FOOD- THAWING ROP FISH

     Frozen fish, salmon in reduced oxygen packaging (ROP) is being improperly thawed in the walk-in cooler.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     General cleaning throughout the main kitchen area, dish washing area and the bar area.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for bleach in the bar low temp dish machine is at 0 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor)

     SANITIZATION - FOOD SURFACES

     The bar silver ware are not being sanitized.

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

     Code WFC 4-702.11