Redzone Bar

Year by year

Inspections

1. May 13, 2026 Routine · 1 core
   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Bar bin cooler 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)

2. Mar 26, 2025 Routine · 1 priority, 1 core, 1 repeat
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Orange juice in Bud Light cooler is cold held at 44°F. Moved OJ to other bar cooler holding safe temp.

     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 Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     The fryers, pizza oven, and rest of equipment, floor and walls under hood system are visibly soiled with grease buildup.

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

     Code 6-501.12

3. Mar 26, 2024 Routine · 1 priority, 2 priority foundation, 1 core, 1 repeat
   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - STORAGE

     Several cans of insect poison and cleaning chemicals were stored throughout the kitchen in places they should not be.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Wendy moved all toxic substance containers to a safe location.

     Code 7-201.11 (B)

   • 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. Wendy stated that she was not aware that all dishes/utensils need to be sanitized in the cleaning process at 4 compartment sink. Staff had been using Dawn dish soap and water with no sanitizing agent as the last step.

     Correction: This was reviewed with Wendy and going forward all dishware will be washed, rinsed, and sanitized using bleach or other approved food contact surface sanitizer at appropriate concentrations. Chlorine sanitizer should be from 50-100 ppm. Quat sanitizer should be at 200-400 ppm.

     Code 2-102.11 (C) (11)

   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Meat products in pizza prep cooler (ham, sausage, pepperoni) were not date marked the day they were opened.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Wendy added correct date marks to these items to come into compliance.

     Code 3-501.17 (A)

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     The pizza ovens and hood system were soiled with grease and burnt food residue. Ice maker had mold/mildew growth on non-water/ice contact surfaces.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean. As I mentioned in the Comments section of this report, I strongly recommend paying a professional service to do routine deep cleaning of the hood system. Ice maker cleaning needs to be done more frequently and thoroughly as well.

     Code 6-501.12