THE SIDEBAR TAVERN

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ricotta cheese dated 3/2 see stop sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Ricotta cheese

Intermediate - Handwash sink used for purposes other than handwashing. Dishes in hand wash sink in kitchen area Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Clear squeeze bottle at hand wash sink in kitchen. Operator stated it contained bleach.

Intermediate - Handwash sink used for purposes other than handwashing. Chicken thawing in hand wash sink in cook line area. Operator removed chicken. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in cook line area. Operator filled dispenser. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in hand wash sink in cook line area. Operator moved to cooler. Corrected On-Site

Basic - Unnecessary items equipment on the premises. Gas grill outside back door of kitchen. Operator was not using grill at the time of the inspection.

Basic - Standing water in bottom of keg coolers in bar area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meatballs (46F - Cold Holding; buttermilk (46F - Cold Holding) ambient temperature of cooler 48F. Operator moved all food items to a different cooler. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Operator is using flat top griddle in kitchen area without hood system

Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator Warning - From follow-up inspection 2023-11-15: Emailed form to operator Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2023-11-15: Time Extended