Uptown Bar

Year by year

Inspections

1. Dec 8, 2025 Routine · 1 priority, 1 core, 1 repeat
   • Serious Priority

     TOXIC SUBSTANCES - SANITIZER CRITERIA

     Clorox Wipes used in the food establishment are not approved for food contact surfaces.

     Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020.

     Code 7-204.11

   • Not serious Core Repeat

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Coolers and freezers do not have a thermometer placed in the warmest section of the unit to monitor temperature inside the unit. This is required due to discrepancies observed between the digital thermometer and the internal temperature of the coolers/freezers.

     Correction: Provide a integral or permanently affixed temperature measuring device in addition to the digital displays at the top of the units.

     Code 4-204.112 (B)

2. Mar 13, 2024 Re-inspection · 1 priority, 1 priority foundation, 1 core, 3 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     Employee observed not washing hands after switching gloves or when switching from raw to ready-to-eat foods. Provided education at time of inspection that hand sanitizer cannot be substituted for handwashing.

     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

     DEMONSTRATION OF KNOWLEDGE - CROSS CONTAMINATION, BHC, HANDWASHING, CLEAN FACILITIES

     The Person in Charge (PIC) is unable to demonstrate knowledge of the relationship between foodborne illness and handwashing.

     Correction: The person in charge shall obtain training or training materials in the areas of handwashing (when to wash, where to wash, how to wash) so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (8)

   • Not serious Core Repeat

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

     Wiping cloth used for wiping surfaces stored on countertop and observed being continuously reused to wipe prep knife and counter.

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

     Code 3-304.14 (B) (1)

3. Mar 6, 2024 Routine · 2 priority, 6 priority foundation, 5 core, 2 repeat
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after switching gloves or when switching from raw to ready-to-eat foods. Provided education at time of inspection that hand sanitizer cannot be substituted for handwashing.

     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

     TCS FOOD - COLD HOLDING

     Hot dogs and burgers in drawer cooler are cold held at 56 and 59°F respectively.

     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)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - CROSS CONTAMINATION, BHC, HANDWASHING, CLEAN FACILITIES

     The Person in Charge (PIC) is unable to demonstrate knowledge of the relationship between foodborne illness and handwashing.

     Correction: The person in charge shall obtain training or training materials in the areas of handwashing (when to wash, where to wash, how to wash) so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (8)

   • Not serious Priority Foundation Repeat

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Beverage air drawer cooler is not sufficient in capacity to hold foods at or below 41 degrees Fahrenheit.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

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

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

     Code 4-302.14

   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink.

     Correction: Soap was provided at time of inspection. Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core Repeat

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in food preparation area (on prep cooler in kitchen).

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

     Code 2-401.11 (B)

   • Not serious Core

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

     Wiping cloth used for wiping surfaces stored on countertop and observed being continuously reused to wipe prep knife and counter.

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

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Coleslaw is stored on the floor in the basement walk-in cooler.

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

     Code 3-305.11 (A) (3)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     The True prep cooler and the True undercounter cooler are both not equipped with an integral or permanently affixed temperature measuring device.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     ABSORBENT MATERIALS ON FLOORS, USE LIMITATION

     Soiled carboard observed stored on the flooring underneath the fryer. PIC stated this cardboard stays here for about a week.

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

     Code 6-501.17

4. May 1, 2023 Re-inspection · 1 priority, 1 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Ham in kitchen undercounter cooler is cold held at 43°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)

5. Apr 27, 2023 Routine · 1 priority, 2 priority foundation, 4 core, 2 repeat
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Chicken wings (three containers) in Avantco upright cooler is cold held at 44, 44, and 45°F.

     Correction: Cooler was turned down and these chicken wings were discarded at the time of the inspection. 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

     TCS FOOD - COLD HOLDING

     Ham in kitchen undercounter cooler is cold held at 43°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 Corrected on site

     TCS FOOD - COLD HOLDING

     Lettuce and sliced tomatoes observed cold held at 53 and 52°F respectively.

     Correction: Lettuce and sliced tomatoes were voluntarily discarded at time of inspection. 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)

   • Not serious Priority Foundation Repeat

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     The left Avantco cooler in the upstairs room is not sufficient to hold foods at or below 41 degrees Fahrenheit.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Core

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in food preparation area (on prep counter).

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

     Code 2-401.11 (B)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Dry seasonings and water are stored in unlabeled containers (squirt bottles and shakers).

     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 Repeat Corrected on site

     WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS

     Wiping cloth solution is dirty.

     Correction: Wiping cloth bucket was remade and observed to be 50 PPM. Maintain wiping cloth sanitizer solution clean and free from visible debris.

     Code 3-304.14 (D)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - STORED OFF FLOOR

     Wiping cloth sanitizer solution is stored on the floor in the kitchen.

     Correction: Store wiping cloth sanitizer solution off the floor and in a manner to prevent cross contamination.

     Code 3-304.14 (E)