COPPERHEAD TAVERN
205 5TH AVENUE
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 3/7/2025
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink not segregated from restaurant food Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in kitchen does not have correct signage. Signage reads This sink is for handwashing only. Sign should notify employees to wash hands. Provided sign. And posted.Corrected On-Site Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods have grease build up
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Old equipment stored outback
Food safety inspection conducted on 3/7/2025 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 9/20/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 02C-04-5:Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken wings. - From follow-up inspection 2024-09-20: **Time Extended**
Food safety inspection conducted on 9/20/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 9/6/2024
High Priority
2
Intermediate
3
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used in blue cheese dressing. Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested and primed 2X, 0 ppm Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 or 4 small flying insects around triple sink floor drain
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream at bar not date marked
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed to manager on duty
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken wings.
Food safety inspection conducted on 9/6/2024 revealed 9 total violations (2 high priority, 3 intermediate, 4 basic).
Inspection on 4/26/2024
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. 1. In kitchen 2. Dish pit area 3. Women's bathroom 4. Men's bathroom
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler prep table has heavy build up of food debris and mold like slime substance in back behind shelves.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind prep table has heavy dust build up on wall.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Handwash sink by dishwasher and triple sink.
Food safety inspection conducted on 4/26/2024 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 11/16/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface - From follow-up inspection 2023-11-07: **Time Extended** - From follow-up inspection 2023-11-16: **Time Extended**
Food safety inspection conducted on 11/16/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 11/7/2023
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface - From follow-up inspection 2023-11-07: **Time Extended**
- 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In kitchen and in bar areaWarning Warning - From follow-up inspection 2023-11-07: Kitchen manager suggested washing and rinsing in the machine and then sanitizing in triple sink. Dish machine in the bar is going to be replaced. Bartenders will bring glasses back into kitchen to sanitize until new dish machine arrives **Time Extended**
Food safety inspection conducted on 11/7/2023 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 11/3/2023
High Priority
6
Intermediate
5
Basic
6
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Bowls not stored inverted or in a protected manner in dish area on top shelf
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in the kitchen, by the triple sink, in the bar or girl's bathroom. Repeat Violation
- 24-08-4:Basic - Sixth pans not properly air-dried - wet nesting
- 08B-12-5:Basic - Stored food not covered, American cheese in walk-in cooler
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In kitchen and in bar areaWarning Warning
- 08A-16-5:High Priority - Raw animal food not properly separated from ready-to-eat raw animal food- Raw ground beef over ahi tuna in white chest freezer
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk-in cooler- sautéed onions prepared 9-24, another prepared 10-25 found on days 39 and 9
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. *American cheese in walk-in cooler opened with visual debris contaminating cheese
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. *cooked elbow Mac (48-52F - Cold Holding); chicken wings (50-55F - Cold Holding); shredded cheddar (53-58F - Cold Holding); lamb Pattie's (48-51F - Cold Holding) Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese and lamb burgers. *see stop sale Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooked wings and elbow macaroni, see stop sale
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing both sinks in the bar used for dump sinks
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
- 22-02-4:Intermediate - Soda nozzles in bar area soiled
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled 2 bottles hanging in the dish washing area
Food safety inspection conducted on 11/3/2023 revealed 17 total violations (6 high priority, 5 intermediate, 6 basic).