Lumberjaxes Axe Throwing Bar & Grill

Inspector notes: Observed both handwash sinks at the bar unable to dispense hot water; water had a temperature of 77 degrees F after 10 minutes of continuous flowing. Informed 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

Inspector notes: Observed Chlorine Test Strips in back Kitchen but 3-compartment sink and bar dishwasher use QUAT, PIC could not find QUAT test strips in the facility. Informed PIC that test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection

Inspector notes: Observed Kitchen & Bar area with accumulation of food debris, grease piles, and broke wooden debris. Informed PIC that physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed handsink near kitchen entrance without soap. Also observed both bar handsinks without an approved hand drying provision. 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. Person in charge (PIC) provided soap and paper towels to handsink at time of inspection

Inspector notes: Observed handsink closest to main dish machine with water output at 154*F. Per person-in-charge (PIC), handsink near main dish machine is never used and has both water valves turned off. When cold valve is turned on, faucet leaks consistently. 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. Must repair handsink to supply water through a mixing valve between 100*F and 120*F

Inspector notes: Observed updated menu with a consumer advisory, but no disclosure stating or asterisk indicating that certain food dishes are served raw/undercooked. Also observed online menu without an approved consumer advisory. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. An approved consumer advisory statement will include the following: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness," some statement indicating that the product is served raw or undercooked, and an asterisk directing the consumer to the posted consumer advisory. Must provide approved consumer advisory at all points of sale prior to re-inspection

Inspector notes: Observed hot water handle at mop sink broken and not supplying water. Observed discharge pipe under three-compartment sink in warewashing area leaking. Observed north handsink at bar closest to window loose from sink. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection

Inspector notes: Observed majority of lighting throughout kitchen and storage areas missing or broken. Must repair light fixtures to have adequate lighting throughout cooking, prep areas, warewashing, and dry storage/prep hallway prior to re-inspection