The Bar

Inspector's notes

Observed no CFPM on site during the inspection. A Certified Food Protection Manager (CFPM) is required to be on site during all hours of operation. Please fix prior to next routine inspection. *Consecutive Violation: 2nd Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed black debris buildup inside the ice machine. Please clean according to manufacturer's specifications or at a frequency necessary to preclude debris accumulation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed walk-in cooler with ambient temperature of 53°F measured via inspector's min/max thermometer. Internal temperature of the TCS foods (chicken wings, raw burgers, raw beef, hot dogs) in the walk-in cooler range from 49-53°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Person in charge (PIC) stated the temperature must have gone down during the delivery of goods. Owner stated walk-in cooler was working properly at around 12:00pm (2 and a half hours ago). Foods were relocated to the outside walk-in cooler whose ambient temperature is 38°F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in cooler with ambient temperature of 53°F measured via inspector's min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Staff is currently utilizing the outside walk-in cooler for TCS foods. *Consecutive Violation: 2nd. Corrective Action: Correct prior to re-inspection (09/23/26).

Inspector's notes

Observed cutting boards in need of repair, with deep cuts and discoloration. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Please resurface or replace by next routine inspection. Corrective Action: Correct prior to next routine inspection. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed ice and frost buildup inside the walk-in freezer, including on top of food packages. Please maintain walk-in freezer in good repair and condition, Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no CFPM on site during the inspection. A Certified Food Protection Manager (CFPM) is required to be on site during all hours of operation. Please fix prior to next routine inspection. *Consecutive Violation: 2nd Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed handwash sink by the warewashing machine with 145°F water coming from the faucet. Cold water knob is not operational/functional. The high temperature of the water is not conducive to proper handwashing. Informed person in charge (PIC) that handwash sinks must be maintained in a condition that promotes handwashing. Corrective Action: Correct prior to re-inspection (09/25/26).

Inspector's notes

Observed black debris buildup inside the ice machine. Please clean according to manufacturer's specifications or at a frequency necessary to preclude debris accumulation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed walk-in cooler with ambient temperature of 53°F measured via inspector's min/max thermometer. Internal temperature of the TCS foods (chicken wings, raw burgers, raw beef, hot dogs) in the walk-in cooler range from 49-53°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Person in charge (PIC) stated the temperature must have gone down during the delivery of goods. Owner stated walk-in cooler was working properly at around 12:00pm (2 and a half hours ago). Foods were relocated to the outside walk-in cooler whose ambient temperature is 38°F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in cooler with ambient temperature of 53°F measured via inspector's min/max thermometer. More than 1 hour later, the ambient temperature of the walk-in cooler measured via inspector's thermometer shows 49°F. Internal temperature of the TCS foods (chicken wings, raw burgers, raw beef, hot dogs) in the walk-in cooler range from 49-54°F. Other TCS foods present in the walk-in cooler include chicken wings in the process of cooling, beans in the process of cooling, marinara sauce in the process of cooling, eggs, milk, butter, etc. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below within 24 hours. Corrective Action: Correct prior to re-inspection within 24 hours.

Inspector's notes

Observed cutting boards in need of repair, with deep cuts and discoloration. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Please resurface or replace by next routine inspection. Corrective Action: Correct prior to next routine inspection. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed ice and frost buildup inside the walk-in freezer, including on top of food packages. Please maintain walk-in freezer in good repair and condition, Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no CFPM on site during the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hot dogs and beans in the hot holding unit with internal temperature ranging from 120-124°F. Informed person in charge (PIC) that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. PIC stated the items were placed in hot holding approximately one hour ago. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no CFPM on site during the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed handwashing sinks throughout the establishment reaching a maximum temperature of 91°F. Informed person in charge (PIC) that handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC contacted a plumbing specialist to fix the water heater. Corrective Action: Correct prior to re-inspection within 24 hours (06/30/26).

Inspector's notes

Observed hot dogs and beans in the hot holding unit with internal temperature ranging from 120-124°F. Informed person in charge (PIC) that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. PIC stated the items were placed in hot holding approximately one hour ago. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Mechanical warewashing machine in back measured 0 ppm available chlorine while in use during inspection. It was determined that the chemical bucket was completely empty, chemical was replaced at time and line was primed. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked wings in prep top cooler measured between 48-68 degrees F. Person in charge said they had been prepared today but was unsure of why they would have warmed up. Wings were moved to walk-in cooler to cool back down at time. Please ensure all time/temperature controlled for safety food items are maintained at 41 degrees F or below when cold holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ice scoop was being stored inside ice machine during inspection, scoop was removed at time. Please ensure ice scoop is stored outside of ice machine to prevent it from being buried and contaminating ice. Corrective Action: Corrected at time of inspection.