THE FAIRBANKS HOUSE
227 S 7 ST
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/18/2025
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. In downstairs storage area, two (2) dead roaches in glue trap. Dead roaches discarded. **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two (2) employee drinks on ledge over prep counter near prep sink in kitchen. Drinks moved and stored correctly. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. In downstairs storage area, cases of plastic bottled water stored on floor. Operator asked employee to move. **Corrective Action Taken**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device available. Operator states will order today. **Corrective Action Taken** **Repeat Violation**
Food safety inspection conducted on 3/18/2025 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 11/15/2024
High Priority
4
Intermediate
2
Basic
0
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in kitchen left area and returned, placed gloves on to engage in food preparation without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In downstairs storage area in white reach in cooler, raw shelled eggs stored over ready to eat cheese. Items moved and stored correctly. **Corrected On-Site**
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee entered kitchen with soiled dishes from dining area, placed dishes in dish area, and immediately handled plated without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On countertop in kitchen, pats of butter 54F. Butter placed out approximately one (1) hour prior. Butter moved to reach in cooler to cool. **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit could be provided for both quaternary ammonium sanitizer tablets used and for high temperature dish machine (no strips or measuring device).
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer could be provided.
Food safety inspection conducted on 11/15/2024 revealed 6 total violations (4 high priority, 2 intermediate, 0 basic).