Sully's Bar

Year by year

Inspections

1. Sep 26, 2025 Routine · 1 priority foundation, 3 core
   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     The test kit available for monitoring sanitizer concentration of the chlorine based sanitizers is expired.

     Correction: Provide a non-expired test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     The walk in cooler's permanently affixed thermometer is in disrepair and there is no other thermometer provided for the walk in cooler.

     Correction: Provide an accurate integral or permanently affixed thermometer for the walk in cooler.

     Code 4-204.112 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The walk in cooler's door is not maintained in good repair. The door to the walk-in cooler is broken at the top and is not completely tight fitting.

     Correction: Repair the walk in cooler's door to good condition so that the door is tight fitting when closed.

     Code 4-501.11 (A)

   • Not serious Core

     OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

     Retail food establishment permit is not posted in a conspicous area. The establishment has an expired permit posted from 2023.

     Correction: Post the current retail food establishment permit in a public area.

     Code ATCP 75.06 (1) (b)

2. Feb 9, 2024 Re-inspection · No items found

   No violations cited.

3. Jan 31, 2024 Routine · 4 priority, 4 priority foundation, 9 core, 5 repeat
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Sliced cheeses stored in the topwell of the Arctic Air prep unit cold held at 45°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. The establishment moved the cheeses to cool in a different cooler unit.

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

   • Serious Priority Repeat Corrected on site

     DATE MARKING - DISPOSITION

     Corned beef, chili, and soup stored in the the kitchen coolers (Arctic Air prep unit and Arctic Air 2-door cooler) and walk-in cooler has exceeded its date mark or is not provided with a date mark.

     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. The establishment discarded the identified food items that exceeded the date marking, during the inspection.

     Code 3-501.18 (A)

   • Serious Priority Repeat Corrected on site

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

     The dishmachine sanitizing cycle tested at 0 PPM chlorine sanitizer.

     Correction: Ecolab technician came and repaired the dishmachine during the inspection. The dishmachine tested at 50PPM chlorine sanitizer after the repair.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     The Ecolab Mikro-Quat disinfectant is not being used according to manufacturer’s use directions. The establishment is using this chemical as a sanitizer in their wipe bucket for food prep surfaces. Per manufacturer direction, the Mikro-Quat is to be used for non-food contact surfaces only.

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use. The establishment discontinued use of the Mikro-Quat disinfectant as their food contact surface sanitizer and replaced it with the Nyco Chlorine Sanitizer II.

     Code 7-202.12 (A)

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

     Correction: Provided the DATCP Employee Reporting Agreement and the Employee Illness Decision Guide.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding cooling of cooked foods.

     Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (7)

   • Not serious Priority Foundation Corrected on site

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

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

     Correction: The establishment purchased a chlorine test kit from a local vendor during the inspection.

     Code 4-302.14

   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Hand soap not available at food employee handwashing sink (south side) in the kitchen

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Bins of fries, potato wedges, and onion rings stored in the kitchen Arctic Air counter freezer were observed to be stored uncovered under the wired shelf and risk contamination.

     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

     Oil, water, flour 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

     Canned food and bag-in-box soda syrups are stored on the floor in the second floor storage area.

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

     Code 3-305.11 (A) (3)

   • Not serious Core Corrected on site

     PROPER COOLING METHODS - IN EQUIPMENT

     Corned beef is cooled tightly covered in the walk-in cooler.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Plastic pickle containers are re-used to store fries, potato wedges, and onion rings in the kitchen Arctic Air counter freezer.

     Correction: Discard single-use and single service articles after initial use.

     Code 4-502.13 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     1. The entire pizza press machine is visibly soiled with food residue and oil on the food contact surfaces and exterior non-food contact surfaces. 2. The hood filters have an accumulation of dusts on the surfaces.

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

     Code 4-601.11 (C)

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Single-use items such as plastic sauce containers, plastic lids, and to-go boxes are improperly stored on the floor in the second floor storage area.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

   • Not serious Core Corrected on site

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The handwashing sink on the south side of the kitchen is not maintained in good repair. The drain line is disconnected from the sink basin on the underside of the sink. The establishment is using a catch bucket to catch the waste water.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     1. The floor under equipment in the kitchen is soiled with old food debris and grease. 2. The wall by the dishmachine has dried splatters.

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

     Code 6-501.12