Tanners Bar & Grill

Year by year

Inspections

1. Oct 24, 2025 Re-Inspection · No Reinspection Required

   No violations cited.

2. Oct 16, 2025 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Deli slicer is soiled with dried tomato pieces, especially underneath blade guard area Interior drop shield in ice machine is soiled along shield edge.

     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 disclosure mark by steak sandwich and by hamburgers that may be cooked to order.

     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

     DATE MARK - EXCEEDED OR MISSING

     Diced chicken, taco meat, and hot dogs in kitchen prep coolers are not date marked. In walk-in cooler, coleslaw, tartar sauce, diced tomatoes and one pan of chicken wings are date marked 10/17 and 10/18 as preparation dates, however these dates have not yet come to pass.

     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

     PHYSICAL FACILITY - CLEAN

     Floor underneath milk crates that fryer oil is stored on is heavily soiled.

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

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor)

     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

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the kitchen low temp dish machine is 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

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     The sanitizer test kit for chlorine expired in 2015, and the test kit for quaternary ammonia expired in 2020.

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

     Code WFC 4-302.14

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     Ice scoop stored in ice with handle touching ice at one of main bar's ice bins.

     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)

     TEMPERATURE - COOLING

     Nacho cheese sauce cooling > 4" deep in metal pan is 92F after 2.5-3 hours of cooling. Operator states food may have been accidentally left out on countertop after preparation for too long before being placed in walk-in cooler, and was not put on a pan of ice per normal procedure.

     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

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for wing sauces and for fish batter used on Friday evenings.

     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) Corrected on site

     TOXICS - USE CONDITIONS

     Concentration of quaternary ammonia in sanitizer wiping cloth bucket is >> 400 ppm. Label on chemical states approved range is 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.

     Code WFC 7-202.12

   • Not serious Good Retail Practice Corrected on site

     WAREWASHING - WASHING

     Clean-in-place portions of deli slicer are only cleaned with sanitizer per operator.

     Correction: Wash all equipment food contact surfaces and utensils in a manner that would effectively remove soils. Wash first with hot soapy water, rinse with clean water, then sanitize and let air dry.

     Code WFC 4-603.14(A)

3. Aug 20, 2024 Re-Inspection · No Reinspection Required

   No violations cited.

4. Aug 14, 2024 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of floor edges in walk-in cooler #1 are soiled and unclean. Large chunks of ice are built up and residue/food debris needs removal.

     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

     CLEAN - FOOD CONTACT SURFACES

     Meat slicer is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Housemade Mesquite sauce being cold held has a datemark that exceeds 7 days. Date mark was labelled as best use by 6/22/24.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Operator couldn't provide form to sanitarian regarding employees being 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

   • Serious Priority (CDC risk factor) Corrected on site

     FOOD - SAFE

     Multiple cans of Chilies Chipotles found dented

     Correction: Discard unsafe or adulterated food items.

     Code WFC 3-101.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Hand sink located near kitchen dish washing area is no longer functioning.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in Taco Bar Areas is not accessible due to rags and sanitizer bucket being located on sink.

     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

     SANITIZATION - CHEMICAL

     The concentration for sanitizer bucket #1 and #2 were both below the minimum requirement of 200ppm quaternary ammonia.

     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) Corrected on site

     TEMPERATURE - COLD HOLDING

     Raw chicken breast in stacked 2 door draw cooler being cold held at 50F.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for batter for chicken.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

5. Feb 8, 2023 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES - Not Corrected

     The following food contact surfaces are visibly soiled: 1) slicer, 2) ice machine, 3) surfaces inside all reach-in refrigerators.

     Correction: Prior to any usage or storage of food, clean/sanitize all food contact surfaces. Maintain all food contact surfaces in a clean condition. Use commercially-bagged ice from an approved source until ice machine is cleaned/sanitized.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice Corrected on site

     THERMOMETER - MISSING INDICATING - Not Corrected

     Indicating thermometers missing or not properly located in prep coolers near fryer and oven.

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

     Code WFC 4-204.112

   • Not serious Good Retail Practice

     WAREWASHING - TEMPERATURE MEASURING DEVICE - Not Corrected

     An irreversible registering temperature indicator is not provided for the kitchen high temperature sanitizing dishmachine. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

6. Feb 3, 2023 Pre-Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of kitchen and bar equipment 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 following food contact surfaces are visibly soiled: 1) slicer, 2) ice machine, 3) surfaces inside all reach-in refrigerators.

     Correction: Prior to any usage or storage of food, clean/sanitize all food contact surfaces. Maintain all food contact surfaces in a clean condition. Use commercially-bagged ice from an approved source until ice machine is cleaned/sanitized.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS

     The handsink located in the kitchen utensil wash area is not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Serious Priority (CDC risk factor)

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink located near 2-compartment food preparation sink.

     Correction: Provide hand soap at all hand sinks to facilitate proper handwashing.

     Code WFC 6-301.11

   • Serious Priority (CDC risk factor)

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at hand wash sink located near 2-compartment food preparation sink.

     Correction: Provide single-use toweling or an approved hand drying device at all hand sinks to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Final cleaning was not completed by the time of the pre-inspection. Kitchen floors heavily soiled.

     Correction: Clean the facility thoroughly prior to any food handling activities. Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Indicating thermometers missing or not properly located in prep coolers near fryer and oven.

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

     Code WFC 4-204.112

   • Not serious Good Retail Practice

     WAREWASHING - TEMPERATURE MEASURING DEVICE

     An irreversible registering temperature indicator is not provided for the kitchen high temperature sanitizing dishmachine. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)