Facility:
HOOK AND LADDER
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Violations for last two inspections (if any), click on each violation for a
description on how that violation impacts public health:
Inspection Date: 6/29/2026
Total Score:84
Critical Violations
| 4 points: SANITIZATION OF EQUIP. AND UTENSILS |
| An inadequate amount of chlorine sanitizer was noted in the final rinse of the dish machine. The jugs of sanitizer and detergent were allowed to run empty by the previous shift or before. The employee just coming on shift noticed the detergent and replaced it. The Inspector noted the sanitizer jug was also empty. After several runs of the machine the concentration of sanitizer was still noted too low. The pump needed to be primed to correct the violation. Please educate all employees that if a jug of solution is allowed to run dry the pump must be primed or the machine will not operate at the correct chemical concentrations. |
| 3 points: HANDWASHING LAVATORIES AND SUPPLIES |
| The hand washing lavatory in the bar noted being used for other than hand washing. The basin of the hand sink was blocked with a sanitizer bucket. Addtionally there was some confusion over which sink was to be used for hand washing. Please be sure that all staff is aware of the designated hand sink. Keep in mind that designated hand sinks must ONLY be used for hand washing. |
Non-Critical Violations
| 2 points: FOOD CONTACT SURFACES - CLEAN |
| Can opener and pop gun nozzle holders in the bar noted not properly cleaned/maintained. If you stick your finger into the black cup there is mold/mildew/slime noted at the bottom near the drain outlet. |
| 1 points: FLOORS WALLS CEILINGS |
| Floors in the kitchen under and around equipment under the hoods walk-in coolers and walk-in freezers; noted in need of cleaning. |
Inspection Date: 12/31/2025
Total Score:90
Critical Violations
| 5 points: CROSS CONTAMINATION |
| Raw meat noted being stored above pre-cooked/ready-to-eat food items. Also raw beef was noted stored above raw seafood/fish. All raw meats are to be stored according to the required final cooking temperature as follows from bottom to top: chicken beef pork seafood and all ready-to-eat/pre-cooked items on the top. Critical violation corrected through training on the topic. |
Non-Critical Violations
| 1 points: FLOORS WALLS CEILINGS |
| Floors in the walk-in freezer underneath the shelving noted in need of cleaning. |