Harms Way Bar & Grill

Year by year

Inspections

1. Mar 24, 2026 Routine · 1 priority
   • Serious Priority Corrected on site

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

     The Member's Mark sanitizer in one of the buckets is not being used according to EPA registered label use instructions and is at 500 PPM. The bar 3 compartment sink and kitchen sink were a little too low.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Quat sanitizer should always be made to 200-400 ppm for use on food contact surfaces.

     Code 4-501.114 (A) - (E)

2. Jan 8, 2025 Routine · 1 core
   • Not serious Core

     FOOD SAFETY FOR SMALL OPERATORS - EXPIRED CERTIFICATION

     The retail food establishment's food safety for small operators certification has expired.

     Correction: Reaaply for initial certification as required under 12-201.11.

     Code 12-401.11 (C)

3. Jan 16, 2024 Routine · 1 priority, 1 priority foundation
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Walk in cooler. Lettuce and tomatoes stored under raw shelled eggs.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables.

     Code 3-302.11 (A) (1)

   • Not serious Priority Foundation

     RTE/TCS FOOD - DATE MARKING METHODS

     Date marking method for several thawed meat products and milk in walk in cooler and 2 door kitchen cooler is inadequate. No date mark was present on bags of ham, prime rib, chicken, steak, milk.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (D)