FIREHOUSE NO. 1 BAR & GRILL

1. Second Repeat Violation: In the bar area, at the cold bin, there is pooling water. The undercounter reach in cooler is also pooling water. 2. The prep cooler holding ranch and ketchup is pooling water in the bottom section. [CA] Ensure to maintain all equipment clean and in good repair. Repair, replace, or service the units.

1. The floor under cookline equipment, inbetween the prep coolers, and under the three compartment sink/grease trap have an accumulation of food debris and grime. 2. Repeat Violation: There is a gap between the wall of the bar and the bar top that may allow for the entrance and harborage of vermin. 3. Repeat Violation: There is a rectangular hole in the hole in the bar where the soda lines are coming from. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair to prevent the entrance and harborage of vermin.

1. Observed Vermin: Documented in the following areas: - Two live cockroaches of the same life stage in the undercounter dishwasher in the kitchen. - Numerous amounts of dead cockroach bodies and hatched oothecas in teh door of the dishwasher and backs of prep coolers. - Dead cockraoches in the door jams of the kitchen entrance. 2. Photographs: Taken for documentation purposes. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. [COS] Facility eliminated the two live cockroaches immediately. No other activity was observed. Facility also cleaned the affected areas during the inspection. A pest control report dated for 05/18/2026 was reviewed which indicated no pest control activity reported. Facility contacted their pest control which arrived onsite at time of the inspection as well. A follow up inspection will take place within 48 business hours to verify continued compliance.

1. In the upstairs storage area there are several holes in the wall. 2. The FRP near the handwash sink is beginning to detach from the wall. 3. There is a gap between the wall of the bar and the bar top that may allow for the entrance and harborage of vermin. 4. There is a rectangular hole in the hole in the bar where the soda lines are coming from. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair to prevent the entrance and harborage of vermin.

Repeat Violation: In the bar area, at the cold bin, there is pooling water. The undercounter reach in cooler is also pooling water. [CA] Ensure to maintain all equipment clean and in good repair.

A dead cockroach was found behind the undercounter cooler in the bar. [CA] Clean and sanitize area of dead cockroaches. [COS] Staff immediately cleaned the area. Note: Reviewed pest control dated 9/29/2025 that indicated no activity. Continue to provide pest control as necessary.

Facility is lacking the consumer advisory for undercooked beef in steaks and burgers served. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.

In the upstairs dry storage area, there are several small holes in the walls. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Facility was found cooling chicken wings in a plastic tub with a tight fitting lid. Per PIC the chicken wings began cooling about 3 hours prior and measured at 61. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal, and use shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids. Additionally, food may be left uncovered or loosely covered to allow rapid cooling. [COS] PIC transferred the chicken wings to a sheet pan for rapid cooling in the walk in cooler.

In the kitchen area, at the cook line, a 1/3 hotel pan of lightly fried bacon was measured at 81°F. Per PIC the bacon had been out of temperature control for about 6 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Staff VC&D the bacon. See VC&D report.

1. In the bar area, at the cold bin, there is pooling water. [CA] Ensure to maintain all equipment clean and in good repair. 2. In the upstairs dry storage area there is a non - ANSI vacuum sealing machine. No vacuum sealed products observed. Note: Per PIC, they do not use the vacuum sealing machine and do not have any vacuum sealed products. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).