Towne House Spirits & Eatery

Year by year

Inspections

1. Apr 16, 2026 Re-inspection · 1 priority foundation, 2 core, 3 repeat
   • Not serious Priority Foundation Repeat

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Haier mini fridge upstairs is not sufficient in capacity to hold foods at 41 F or below.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment. A new commercial grade cooler has been ordered.

     Code 4-301.11

   • Not serious Core Repeat

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Mini fridge upstairs and bar cooler downstairs are 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 Repeat

     HANDWASHING SIGNAGE

     No handwashing signage provided at staff restroom handwashing sink upstairs.

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

     Code 6-301.14

2. Mar 31, 2026 Routine · 1 priority, 2 priority foundation, 2 core, 2 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Tomatoes, top roast beef bag, chipotle mayo, hardboiled eggs in top portion of main kitchen line prep cooler are all cold held at 46°F or warmer. In addition, the True 2 door cooler upstairs that holds mainly drinks was holding milk and creamer at 43.5 and 44 degrees F. Walk in cooler downstairs was holding turkey and swiss at 42.8 and 43.3 degrees F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Shannon (cook) turned down the temperature of the prep cooler to 36 degrees F and lids are to be kept closed as much as possible on this unit. Walk in cooler and True 2 Door prep were also turned down to hold product colder. Any foods observed at 45 degrees and warmer were discarded immediately.

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

   • Not serious Priority Foundation

     PERSON IN CHARGE - HOT AND COLD HOLDING

     The Person in Charge (PIC) is not monitoring the food temperatures for foods during cold holding.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Haier mini fridge upstairs is not sufficient in capacity to hold foods at 41 F or below.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment. A new commercial grade cooler has been ordered.

     Code 4-301.11

   • Not serious Core Repeat

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Mini fridge upstairs and bar cooler downstairs are 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

     HANDWASHING SIGNAGE

     No handwashing signage provided at staff restroom handwashing sink upstairs.

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

     Code 6-301.14

3. Feb 11, 2025 Routine · 1 priority, 1 priority foundation, 2 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Smoothie mix in Haier mini fridge (non-commercial unit) is cold held at 45°F. Swiss cheese in Walk in Cooler is cold held at 43 F. Shredded cheese in main kitchen prep cooler was cold held at 43 F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Smoothie mix was moved to the drink cooler since it was out of thermometer tolerance zone. The Haier mini fridge really should be replaced with commercial unit. Monitor all other coolers closely for temperature and keep lids on prep coolers closed as much as possible. Adjust thermostats if needed.

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

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink at coffee bar had food container and dirty rag in it 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 – 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 60 days.

     Code 12-201.11 (A) (1)

   • Not serious Core Corrected on site

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Whirlpool cooler in overflow room is 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)

4. Feb 29, 2024 Routine · 1 priority, 4 priority foundation, 1 core
   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - STORAGE

     Cleaning chemicals were stored above food safe gloves in back hallway behind kitchen

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code 7-201.11 (B)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - SANITIZATION

     The Person in Charge (PIC) at coffee bar is unable to demonstrate knowledge of proper sanitization methods for utensils and food contact surfaces. Bleach water is not changed frequently enough to maintain appropriate sanitizer concentration.

     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. Mikayla and I went over what concentration the bleach water should be made to (50-100) and how to use a test strip.

     Code 2-102.11 (C) (11)

   • Not serious Priority Foundation

     THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY

     Thermometers in prep coolers and several other upstairs refrigeration units measuring ambient air is not accurate or do not have thermometers at all.

     Correction: Add or replace thermometers where necessary.

     Code 4-203.12

   • Not serious Priority Foundation

     WAREWASHING MACHINES - AUTOMATIC DISPENSING OF DETERGENT AND SANITIZERS

     The warewashing machine does not dispense enough quat sanitizer automatically.

     Correction: Repair or replace the warewashing machine. Warewashing machines shall automatically dispense detergents and sanitizers. Quat sanitizer should be tested using quat test kit and should be between 200-400 ppm.

     Code 4-204.117 (A)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Haier mini fridge at coffee bar is not sufficient in capacity to hold foods at 41 degrees F or below. This unit is non-ANSI approved.

     Correction: Provide COMMERCIAL GRADE 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

     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)