Dave's Bar and Grill

Inspector notes: The sink used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.

Inspector notes: Food contact surfaces of equipment/utensils (slicer) observed with food debris. The food contact surfaces of equipment must be clean to sight and touch. Staff washe, rinsed, and sanitized the slicer during this inspection.

Inspector notes: The floor tiles in the cookline area observed in poor repair. Floor tiles are cracked and floor tiles need to be regrouted. The physical facilities must be maintained in good repair.

Inspector notes: The non-food contact surfaces of the areas underneath the cookline have an accumulation of grease. Establishment shall continue to move equipment and clean all grease and food debris underneath equipment.

Inspector notes: Plumbing underneath the hand-washing sink in the kitchen observed in poor repair. Water observed leaking. Service was contacted.

Inspector notes: The middle door to the outside, located in the dry storage building next door, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. -Per interview of staff, door sweep has been ordered and will be replaced 12/18/25.

Inspector notes: The sink used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed. *This violation has not exceeded the original correction date of 11/27/25.

Inspector notes: Food contact surfaces of equipment/utensils (slicer) was observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. -Staff washed, rinsed, and sanittized the slicer during this inspection.

Inspector notes: Droppings observed in the single service items storage container (not in direct contact with single service items) near the bread storage area, behind/underneath equipment in the kitchen, behind equipment in the first bar area by the pool tables, and in the dry storage area next door. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. -Staff cleaned out the bread storage container during this inspection. -Establishment shall: -continue daily cleaning of restaurant and monitor areas where activities are observed. -continue to seal/fill any gaps, cracks, holes, and crevices observed in the restaurant. -follow the plan of action from pest control company. -follow all recommendations from pest control company. -correct all concerns mentioned by pest control company. -notify pest control company of any new activities.

Inspector notes: The sink used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.

Inspector notes: The hand-washing sink in the kitchen was lacking paper towels. Employee refilled paper towel at time of inspection.

Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC moved can opener to dishwasher to be washed, rinsed and sanitized.

Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Broccoli (49 degrees Fahrenheit) and grilled chicken (83 degrees Fahrenheit) were placed hot in the cold drawer and prep unit #2. Per interview of staff, broccoli and grilled chicken were prepared 30 minutes to an hour prior to this inspection. -Proper cooling methods reviewed. -Staff moved the broccoli and grilled chicken to the walk-in cooler to rapidly cool during this inspection.

Inspector notes: (ROP salmon, lobster meat, swordfish) were observed thawing in original packaging. Salmon 31 degrees fahrenheit and lobster meat 37 degrees fahrenheit located in W/I. Swordfish 38 degrees fahrnehiet located in cold drawer. PIC removed salmon, lobster meat and swordfish from original package. ROP seafood products that bare a label to keep frozen must be removed from packaging before thawing.

Inspector notes: The presence of (pest) is not controlled as evidenced of gnawing on food products and by droppings observed in bar area, W/I cooler, kitchen, and behind coffee station. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Establishment must contact a licensed pest control service to conduct a full assessment/evaluation of establishment. Pest control service must provide a plan of action detailing treatment plans and a target date to eliminate pests. Plan of action must be emailed to inspector before the re-inspection date.

Inspector notes: The facility is lacking test strips to measure the concentration of the sanitizing solution for the (dish washer in kitchen, dish washer in bar area and 3-bay sink). Dish washer test strips (chlorine) and 3-bay sink test strips (QT).

Inspector notes: The following gaskets were observed in poor repair: 1. last door on 3-door cooler located in bar area 2. walk-in cooler door

Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food. The employee move open beverage to designated area.

Inspector notes: The cold drawere was observed held at (54) degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per interview of staff, raw meats were taken from the walk-in cooler 30 minutes prior to this inspection. The raw meats were moved to a different cold hold unit. -Establishment shall not store TCS foods in the cold drawer until it is able to maintain an ambient temperature of 41 degrees Fahrenheit or below.

Inspector notes: Some floor tiles in the kitchen area observed cracked and chipped. The physical facilities must be maintained in good repair. Tiles shall be repaired or replaced.