City Limits

Year by year

Inspections

1. Jan 29, 2026 Routine · 1 priority, 3 priority foundation, 1 core, 2 repeat
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands. Food employee entered the kitchen and placed gloves on to work with food without washing hands prior to putting on the gloves.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Reference (H) below. Reinforce with all staff to wash hands when returning to the kitchen and immediately prior to putting gloves on to work with food.

     Code 2-301.14

   • Not serious Priority Foundation Repeat Corrected on site

     THAWING

     4 - 5 gallon pails of fish was noted being thawed at room temp not in a food sink under running water. Temperatures of the fish was measured between 32-35F. Buckets were on the floor in the basement bar area. .

     Correction: Adjust procedures or methods to properly thaw foods.Reference proper thawing methods below. Thawing should be done either in a food sink (not available) or in refrigeration. Fish was immediately placed in the walk in cooler.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Ribs on sheet pan in the basement walk in cooler were not properly date marked. Neither the pan nor the individual wrapped ribs were date marked. .

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A QUAT test kit is not available for checking sanitizer concentrations in the 3 compartment sink in the bar area. .

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

     Code 4-302.14

   • Not serious Core Repeat Corrected on site

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

     Wiping cloth used for wiping surfaces stored on counter. No wipe rag buckets filled with sanitizer were noted .

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

2. Jan 2, 2025 Follow Up · 2 priority foundation, 3 core, 5 repeat
   • Not serious Priority Foundation Repeat Corrected on site

     THAWING

     Chicken breast noted thawing on the counter in the original bag - temperature of the chicken was 26-34F.

     Correction: Adjust procedures or methods to properly thaw foods. One of the procedures cited should be used to thaw foods properly. Recommend thawing in refrigeration or in a food sink with flowing water.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Repeat Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for taco meat in deep metal containers cooling on the counter. Food was identified cooling for an extended period. Containers were covered. Internal temperature of the taco meat in the containers was measured at 136F.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Recommend cooling using shallow metal containers. Containers should be kept uncovered and use an ice bath initially then transport to refrigeration unit. Other effecitve means may be used provided foods cool from 135-70 F in 2 hrs and to 41F in a total of 6 hours.

     Code 3-501.15 (A)

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Knives wedged in between prop cooler lids. Knives should be maintained on a cleaned and sanitized surface in between uses.

     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.

     Code 3-304.12

   • Not serious Core Repeat Corrected on site

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

     Wiping cloth used for wiping surfaces stored on counters and cut boards. No wipe rag bucket with sanitizer solution was available. .

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Maintain buckets with approved sanitizer at appropriate concentration to store in used wipe rags when not in use.

     Code 3-304.14 (B) (1)

   • Not serious Core Repeat Corrected on site

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Three food containers in clean storage were noted chipped and cracked posing a potential physical contaminant risk.

     Correction: Containers removed from service. Replace with containers free of cracks, chips and damage.

     Code 4-501.11 (A)

3. Dec 30, 2024 Routine · 1 priority, 2 priority foundation, 3 core
   • Serious Priority

     COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE

     Food is obtained from an unapproved source, Jars of unlabeled pickeled mushrooms were noted in the basement walk in cooler. Food employee stated that the mushrooms are used in the bar. The containers were not labeled. Food employee stated that an individual makes them for the bar.

     Correction: Mushrooms may not be served and must be removed from the establishment for personal use or disposed of immediately.

     Code 3-201.11 (A)

   • Not serious Priority Foundation Corrected on site

     THAWING

     Chicken breast noted thawing on the counter in the original bag - temperature of the chicken was 26-34F.

     Correction: Adjust procedures or methods to properly thaw foods. One of the procedures cited should be used to thaw foods properly. Recommend thawing in refrigeration or in a food sink with flowing water.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for taco meat in deep metal containers cooling on the counter. Food was identified cooling for an extended period. Containers were covered. Internal temperature of the taco meat in the containers was measured at 136F.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Recommend cooling using shallow metal containers. Containers should be kept uncovered and use an ice bath initially then transport to refrigeration unit. Other effecitve means may be used provided foods cool from 135-70 F in 2 hrs and to 41F in a total of 6 hours.

     Code 3-501.15 (A)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Knives wedged in between prop cooler lids. Knives should be maintained on a cleaned and sanitized surface in between uses.

     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.

     Code 3-304.12

   • Not serious Core Corrected on site

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

     Wiping cloth used for wiping surfaces stored on counters and cut boards. No wipe rag bucket with sanitizer solution was available. .

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Maintain buckets with approved sanitizer at appropriate concentration to store in used wipe rags when not in use.

     Code 3-304.14 (B) (1)

   • Not serious Core Corrected on site

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Three food containers in clean storage were noted chipped and cracked posing a potential physical contaminant risk.

     Correction: Containers removed from service. Replace with containers free of cracks, chips and damage.

     Code 4-501.11 (A)

4. Jun 30, 2023 Routine · 1 priority, 1 priority foundation, 1 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     WHEN TO WASH

     Employee observed not washing hands prior to putting gloves on to work directly with exposed food.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Not serious Priority Foundation Repeat Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Cooked ribs in walk in cooler is improperly date marked. No date marked noted on either the tray or individual portions.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Squeeze bottles are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Label all secondary containers, where the contents are not readily identifiable.

     Code 3-302.12