Double D Saloon

Year by year

Inspections

1. Sep 9, 2026 Routine · 3 core, 1 repeat
   • Not serious Core Repeat

     PLUMBING - SERVICE SINK

     There is no service sink provided in food establishment.

     Correction: Provide at least 1 service sink or curbed cleaning facility.

     Code 5-203.13

   • Not serious Core

     DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

     Employee items are commingled with facility items: pickled eggs in walk in cooler, half and half in bar cooler.

     Correction: Create an "employee's only" bin and place it on the lowest shelf. All employee/personal items must be placed in this bin.

     Code 6-403.11 (B)

   • Not serious Core

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     excessive items kept in the dishwash room.

     Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise. Install shelving for better organization and create a designated area for air drying dishes.

     Code 6-501.114

2. Jan 21, 2026 Follow Up · 1 priority foundation, 1 core, 2 repeat
   • Not serious Priority Foundation Repeat

     DEMONSTRATION OF KNOWLEDGE - SANITIZATION

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper sanitization methods for utensils and food contact surfaces. All utensils, pots, pans used for cooking must be washed, rinsed, and sanitized

     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 Core Repeat

     PLUMBING - SERVICE SINK

     There is no service/mop sink provided in food establishment.

     Correction: Provide at least 1 service sink or curbed cleaning facility.

     Code 5-203.13

3. Dec 15, 2025 Routine · 1 priority foundation, 2 core, 1 repeat
   • 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. All utensils, pots, pans used for cooking must be washed, rinsed, and sanitized

     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 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 one month.

     Code 12-201.11 (A) (1)

   • Not serious Core

     PLUMBING - SERVICE SINK

     There is no service/mop sink provided in food establishment.

     Correction: Provide at least 1 service sink or curbed cleaning facility.

     Code 5-203.13

4. Apr 10, 2024 Routine · 1 priority, 3 core, 1 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Walk in Cooler. Cans of soda and beer stored under raw fish and raw shelled eggs.

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

     Code 3-302.11 (A) (1)

   • 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 14 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

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

     Wiping cloth used for wiping surfaces stored on stainless prep 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

     CLEANING, FREQUENCY AND RESTRICTIONS

     Ice maker is soiled with mold/mildew and has not been cleaned/sanitized properly in a very long time.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean. I recommend having this machine professionally serviced every few months and observe for yourself that the machine is clean - especially surfaces that water and ice come in direct contact with. Use bagged ice until this is thoroughly cleaned/sanitized.

     Code 6-501.12