Schmittys Oar House Bar & Grill

Year by year

Inspections

1. Dec 11, 2025 Routine · 1 priority, 1 core
   • Serious Priority Corrected on site

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

     The chlorine sanitizer for the main kitchen dishmachine is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Establishment replaced the sanitizer bottle and primed the dishmachine, it now is reading at 100 ppm.

     Code 4-501.114 (A) - (E)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the walk in freezer floor has a liquid spilled in the walk way..

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

2. Jun 19, 2023 Re-inspection · 1 priority, 2 core, 1 repeat
   • Serious Priority

     DATE MARKING - DISPOSITION

     Consistent date marking is absent from the establishment.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Observed several food containers throughout the establishment that are uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Sauce bottles and buckets of seasoning 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.

     Code 3-302.12

3. Jun 5, 2023 Routine · 8 priority, 1 priority foundation, 9 core, 3 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     Employee observed not washing hands before putting on gloves. Employee was unaware they should be washing their hands prior to putting on gloves.

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

     Code 2-301.14

   • Serious Priority Repeat

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Observed steak stored over ready to eat corned beef in the front bar walk in cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Queso is being hot held at 105°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Sauce bottles on the cook line are cold held on ice between 45-49°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Serious Priority

     DATE MARKING - DISPOSITION

     Consistent date marking is absent from the establishment.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on the front bar ice bins.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     Hose used to fill up the mop bucket is missing a backflow preventer.

     Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

     Code 5-203.14

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - ORIGINAL CONTAINER

     Cleaning spray bottle does not have any labeling on it.

     Correction: Provide labels for poisonous or toxic materials used in the food establishment.

     Code 7-101.11

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Open sauce bottles of teriyaki, chili sauce and bourbon are stored at room temperature.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment. Ensure all sauce bottles that require refrigeration once opened are stored in refrigeration.

     Code 4-301.11

   • Not serious Core Corrected on site

     OPEN DRINK CONTAINER

     Several drinking cups without covers were observed in food preparation area.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Observed several food containers throughout the establishment that are uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Sauce bottles and buckets of seasoning 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.

     Code 3-302.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Observed mozzarella and shredded cheese in the front bar walk in cooler stored on the floor. Boxes of potatoes, chicken and cheese stored on the floor of the Leer walk in freezer.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Pans of onions stored on top of sliced tomatoes and lettuce in the True cooler on the cook line.

     Correction: Reduce the quantity of food in the cooler so that each food item has its own space and not stored on top of each other.

     Code 3-307.11

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Crock pots are not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     FOOD CONTACT SURFACES - MICROWAVE CLEANED

     Cavity of microwaves in the main kitchen are soiled.

     Correction: Clean and maintain microwave at least every 24 hours.

     Code 4-602.12 (B)

   • Not serious Core

     FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

     Floor and wall juncture behind the cook line is not coved.

     Correction: Provide base coving.

     Code 6-201.13 (A)

   • Not serious Core Corrected on site

     HANDWASHING SIGNAGE

     No handwashing signage provided at main bar handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14