Peg & Doc's Sportsbar

Year by year

Inspections

1. Sep 24, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed handling a hard boiled egg 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

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored - 1) ice scoop at bar ice bin is stored in the ice and handle is in contact with the ice 2) in backprep room a cutting board is stored on it's edge on the floor.

     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

     THERMOMETER - MISSING INDICATING

     In the back room off the kitchen, the True two door upright cooler is missing an indicating thermometer that measures temp in the warmest part of the cooler.

     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

2. Jul 1, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces are soiled and unclean: ceiling of walk-in cooler has a slight buildup of dust which could contaminate foods.

     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

     HANDSINK - ACCESSIBLE/CONVENIENT

     Bar handwash sink is also being used for dumping drinks as a strainer is placed in the bottom of 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

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonia is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - USE CONDITIONS

     Quaternary ammonia sanitizer is not being used according to manufacturer`s use directions. Solution tested at 500 ppm active quate, and per product label, usage should only be when quaternary ammonia is within the range of 150 - 400 ppm.

     Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions. Take measures to assure that food/equipment/employees are protected when toxic chemicals are applied. Use certified licensed applicators to apply restricted use pesticides.

     Code WFC 7-202.12

3. Jan 30, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Drop shield in ice machine is visibly soiled and wire rack of pizza oven has a buildup of food residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

4. Feb 8, 2022 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Chicken dumpling soup cooling slowly in deep covered plastic container and in covered crock pot on countertop for approximately 30 minutes.

     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

     HACCP SPECIAL PROCESSES

     No variance and/or HACCP plan has been approved for vacuum sealing raw meat, cooked ribs, and cooked prime rib. Nesco vacuum sealer observed in back storage room.

     Correction: Stop current process until a variance and/or HACCP plan has been applied for and approved by the Department.

     Code WFC 3-502.11; 3-502.12

5. Oct 16, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

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

   No violations cited.

7. Sep 27, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

8. Aug 20, 2015 Routine Inspection · No Reinspection Required

   No violations cited.

9. Sep 11, 2014 Routine Inspection · No Reinspection Required

   No violations cited.

10. Dec 6, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

11. Apr 3, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

12. May 10, 2012 Routine Inspection · No Reinspection Required

    No violations cited.