Gasthaus

Year by year

Inspections

1. Mar 31, 2026 Re-inspection · 2 priority, 1 priority foundation, 3 repeat
   • Serious Priority Repeat

     NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - COOLING IMMEDIATELY AFTER HEATING

     During the non-continuous cook process the chicken wings are not meeting cooling parameters, specifically 135F to 70F in the first two hours. Chicken was immediately placed into the cooler but was left covered, with a high volume of food in the container, impeding cooling. One batch of par-cooked chicken wings were disposed of voluntarily as they were 88F after 3.5 hours. Cooling method was adjusted for new batch that had been cooling for 1 hour and was at 94F and 104F.

     Correction: Food items shall not be used for non-continuous cooking process, immediately cook to proper temperature if within food safety margins or discard. Shallow pans, with food not more than 2 inches deep, and left uncovered is the best method to cool food effectively.

     Code 3-401.14 (B)

   • Serious Priority Repeat

     COOLING - 6-HOUR COOLING PARAMETER

     Par-cooked chicken wings in 2-Door Prep Cooler at 88F has not cooled within 2 hours to 70F. PIC states that this was cooked at 10am. Voluntarily disposed of due to being outside of the 2hr cooling window. Upon arrival, another batch of par-cooked chicken wings had just come out of the fryers and were moved to the walk-in cooler. After 1 hour, the chicken wings were at 94F and 104F. Lids were removed and volume of food was spread out between multiple containers to facilitate cooling. Advised staff to monitor temperature throughout next hour and discard food if it does not reach 70F by 2:40pm, or reheat now to 165F and re-cool.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Not serious Priority Foundation Repeat

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration. A quat test kit is available but the facility uses chlorine sanitizers.

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

     Code 4-501.116

2. Mar 17, 2026 Routine · 4 priority, 2 priority foundation, 3 core
   • Serious Priority

     NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - COOLING IMMEDIATELY AFTER HEATING

     During the non-continuous cook process the chicken wings are not meeting cooling parameters, specifically 135F to 70F in the first two hours. Chicken was immediately placed into the cooler but was left covered, with a high volume of food in the container, impeding cooling. One batch of par-cooked chicken wings were disposed of voluntarily as they were 88F after 3.5 hours. Cooling method was adjusted for new batch that had been cooling for 1 hour and was at 94F and 104F.

     Correction: Food items shall not be used for non-continuous cooking process, immediately cook to proper temperature if within food safety margins or discard. Shallow pans, with food not more than 2 inches deep, and left uncovered is the best method to cool food effectively.

     Code 3-401.14 (B)

   • Serious Priority

     COOLING - 6-HOUR COOLING PARAMETER

     Par-cooked chicken wings in 2-Door Prep Cooler at 88F has not cooled within 2 hours to 70F. PIC states that this was cooked at 10am. Voluntarily disposed of due to being outside of the 2hr cooling window. Upon arrival, another batch of par-cooked chicken wings had just come out of the fryers and were moved to the walk-in cooler. After 1 hour, the chicken wings were at 94F and 104F. Lids were removed and volume of food was spread out between multiple containers to facilitate cooling. Advised staff to monitor temperature throughout next hour and discard food if it does not reach 70F by 2:40pm, or reheat now to 165F and re-cool.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Portioned Sauces (such as thousand island) are 44F and being cold held on ice inside plastic containers. At the suggestion of the inspector, staff swapped plastic containers for metal and increased the available ice for cooling, ensuring ice was present on all sides.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. If using ice bins to keep things cold, suggest limiting the amount kept out of the cooler and ensuring ice is on all sides and the bottom. Metal pans are more effective for this method of keeping items cold. Discard unsafe food items.

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

   • Serious Priority

     FOOD CONTACT SURFACES - CROSS CONTAMINATION

     Containers and lids that have already been washed/sanitized are stored on a rack underneath where dirty dishes containing food waste from patrons are stored before scraping and washing. The bus pan of clean dishware is full of crumbs, fries, and other food. Utensils such as spoons and ladles are stored next to the paper towel dispenser, where dripping water from hands or splatter is possible.

     Correction: Clean food contact surfaces anytime contamination has occurred. Store clean utensils and dishes above dirty utensils and dishes. Store utensils and food contact items in a location where they will not be exposed to splatter from handwashing or food preparation.

     Code 4-602.11 (A)

   • Not serious Priority Foundation

     WAREWASHING - SINK COMPARTMENT REQUIREMENTS - IMMERSION

     The warewashing machine is not large enough to accomodate the largest pans and dishes are being washed in the food preparation sink. The bar 3-compartment sink is not large enough to immerse large items. The facility does not have the equipment to conduct alternative manual warewashing such as those described under 4-301.12 (C).

     Correction: Remove equipment that does not fit in the warewashing machine and cease using the food preparation sink for warewashing, soaking, or scraping of dishes. Scrape food debris from dishes into the garbage receptacle before using in the warewashing machine. You can use the bar 3-comp sink for washing some smaller dishes and follow the wash-rinse-sanitize-air dry steps.

     Code 4-301.12 (B)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration. A quat test kit is available but the facility uses chlorine sanitizers.

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

     Code 4-501.116

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - CLEAN AND DRY LOCATION

     Imitation crab stored in the walk-in cooler in a black bus bin is on top of cardboard soiled with food debris and liquid.

     Correction: Store all food items in areas which are clean and dry and not subject to contamination. Do not use cardboard to line shelves or containers as it is absorbent, cannot be sanitized, and is not approved for contact with food.

     Code 3-305.11 (A) (1)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The prep coolers and freezers in the kitchen are not cleaned often enough to prevent an accumulation of debris.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The kitchen has soil and grease accumulations on the walls, floor, and on the ventilation hood filters.

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

     Code 6-501.12

3. Apr 1, 2025 Re-inspection · 1 priority, 1 priority foundation, 1 core, 3 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     Employee observed not washing hands before 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

   • Not serious Priority Foundation Repeat

     WHERE TO WASH

     Employee observed washing hands in food prep sink.

     Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks.

     Code 2-301.15

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The flooring behind the bar and in front of the kitchen is repaired with duct tape and no longer smooth and easily cleanable.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

4. Mar 5, 2025 Routine · 3 priority, 5 priority foundation, 10 core
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands before 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

     NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - COOLING IMMEDIATELY AFTER HEATING

     During the non-continuous cook process the chicken wings are not immediately cooled after heating. Staff stated they are held at room temperature for hours.

     Correction: Par cooked chicken wings that were heated 15 minutes (verified temp) before my arrival were placed into the coolers to cool down. Food items shall not be used for non-continuous cooking process, immediately cook to proper temperature if within food safety margins or discard.

     Code 3-401.14 (B)

   • Serious Priority

     DATE MARKING - DISPOSITION

     No date marking system exists in this facility. Some products had no dates and some had labels of just the month and the year (example: tomatoes were dated 3/25 to mean March 2025).

     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 Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - SANITIZATION

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper sanitization methods for utensils and food contact surfaces.

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

     Code 2-102.11 (C) (11)

   • 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 refrigeration storage, hot holding, reheating and cooling.

     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

     WHERE TO WASH

     Employee observed washing hands in food prep sink.

     Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks.

     Code 2-301.15

   • Not serious Priority Foundation

     NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN

     The non-continuous cook process has no prior approval and must be discontinued.

     Correction: Food improperly prepared shall be discarded. Submit plan with procedures indicated in 3-401.14 (F) for approval by regulatory authority.

     Code 3-401.14 (F)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink observed to be blocked with dirty dishes during inspection and is unavailable for proper handwashing.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     PERSONAL CLEANLINESS - JEWELRY

     Employees noted wearing watches on wrist while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employee noted working in food preparation/cooking area without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Food items in squirt bottles and seasonings in shaker bottles are unlabeled.

     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

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Scoop handles observed stored in contact with bulk seasoning containers in basement.

     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

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Two prep knives were improperly stored between two prep coolers.

     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

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Pulled pork that was cooked and cooled is stored in residential KitchenAid cooler and is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Box that raw chicken comes in is reused to store par cooked chicken wings. These raw chicken boxes need to be discarded.

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

     Code 4-502.13 (A)

   • Not serious Core

     SEWAGE - OTHER LIQUID WASTES AND RAINWATER

     Standing water observed in basement in front of walk-in cooler and underneath where food products are stored. Food delivery was placed on floor outside of the puddle, but the puddle needs to be addressed.

     Correction: Provide a method of draining that meets the State Uniform Plumbing Code. Referral will be made to the department of safety and professional services for follow up.

     Code 5-403.12

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The flooring behind the bar and in front of the kitchen is repaired with duct tape and no longer smooth and easily cleanable.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core

     ABSORBENT MATERIALS ON FLOORS, USE LIMITATION

     Soiled carboard observed stored on floor in kitchen.

     Correction: Remove prohibited materials from floors. Do not use except during spills or drippage between normal floor cleaning times.

     Code 6-501.17

5. Oct 28, 2024 Pre-inspection Follow Up · No items found

   No violations cited.

6. Sep 9, 2024 Pre-inspection Follow Up · 1 core, 1 repeat
   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

7. Aug 9, 2024 Pre-inspection Follow Up · 4 core, 3 repeat
   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Kitchen knives were improperly stored in the crack between the two prep coolers.

     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

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The wall behind the kitchen handwashing sink is in disrepair and no longer considered easily cleanable.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     The flooring behind the large prep cooler is unclean and the outside surfaces of the kitchen equipment observed soiled in grease and in need of more frequent cleaning.

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

     Code 6-501.12

8. Aug 5, 2024 Pre-inspection · 1 priority foundation, 7 core
   • Not serious Priority Foundation

     CONSUMER ADVISORY - REMINDER STATEMENT

     Consumer advisory is missing asterisks on some of the burgers on the current menu.

     Correction: Provide a reminder statement describing the hazards of eating raw or undercooked animal products.

     Code 3-603.11 (C)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Kitchen knives were improperly stored in the crack between the two prep coolers.

     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

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Residential coolers and residential freezers in basement are not ANSI certified or approved by the department. Only non-TCS items can be stored in residential coolers. Only frozen food items that come from a food manufacturer frozen can be stored in residential freezers - not cooked/cooled items in house.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The wall behind the kitchen handwashing sink is in disrepair and no longer considered easily cleanable.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     Evidence of mulitple flies within the basement.

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

     Code 6-501.111 (B)

   • Not serious Core

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     Unused cooking equipment with food debris on it is stored in basement.

     Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

     Code 6-501.114

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The flooring behind the large prep cooler is unclean and the outside surfaces of the kitchen equipment observed soiled in grease and in need of more frequent cleaning.

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

     Code 6-501.12