Author's Kitchen & Bar

Year by year

Inspections

1. Sep 1, 2026 Routine · 1 priority, 1 priority foundation, 3 core
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     A blue bucket of eggs are stored on top of the prep cooler and cold held at in 50°F. The eggs were out for about a half hour after discussion with employees.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. The eggs in the bucket are placed in a container of ice to maintain proper cold holding temperatures.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine test kit is not available for checking sanitizer concentrations.

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

     Code 4-302.14

   • Not serious Core Corrected on site

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Several ingredients are stored in 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. Containers were labeled during inspection.

     Code 3-302.12

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     The round plastic cups stored inside the ingredient container are not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service. Provide cups or scoops with a handle for dispensing ingredients.

     Code 4-205.11

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The flooring in the downstairs walk in cooler is heavily chipped in spots and there are areas where the paint is coming off exposing the uneven concrete surface. There are also several spots on the walls inside the kitchen that are peeling or flaking exposing the undercoat underneath.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Resurface, repaint or reseal the flooring and spots on the wall.

     Code 6-201.11

2. Sep 15, 2025 Routine · 1 priority
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer in the bar dishwasher and the sanitizer bucket behind the bar are not being used according to EPA registered label use instructions and are at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Bar sanitizer bucket was refilled and at 100 PPM and an employee was able to get the dishwasher working properly and reading at 50 PPM.

     Code 4-501.114 (A) - (E)

3. Oct 10, 2024 Routine · 1 priority foundation, 2 core
   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink in kitchen is observed to be used as a food prep sink and handwash sink during inspection and is unavailable for proper handwashing. The handwash sink behind the bar is being used as a handwash and dump sink during inspection.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing. Handwash sinks must strictly be used for handwashing. The dump catcher behind the bar was removed and the sink in the kitchen may be used as a food prep sink in the morning as long as the sink is cleaned and sanitized before using it as a handwash sink later in the day. Food prep sink can be used in downstai

     Code 5-205.11 (B)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoops are observed to be stored on the table next to the ice machine in the basement and two pairs of tongs are stored on the side of the sink in the kitchen. Both the ice scoops and tongs are not protected from potential contamination.

     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°F. Utensils were cleaned and properly stored in a manner that protects them from potential contamination.

     Code 3-304.12

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Several wiping cloths used for wiping down food contact surfaces are stored on counters and other food contact surfaces in kitchen and behind bar.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Clothes were stored in a sanitizer solution during inspection.

     Code 3-304.14 (B) (1)

4. Nov 8, 2023 Routine · 1 core
   • Not serious Core Corrected on site

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Multiple sauce bottles and containers in multiple coolers are stored in 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. Sauce bottles and containers were being labeled during inspection.

     Code 3-302.12