BAR 23FIFTY
2350 CURLEW RD
Overall Food Safety Rating
★★★½☆ (3.8/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 10/25/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooler not holding temperature **Warning** - From follow-up inspection 2024-10-25: **Time Extended**
- 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook no beard guard. **Warning** - From follow-up inspection 2024-10-25: **Time Extended**
Food safety inspection conducted on 10/25/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 10/23/2024
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooler not holding temperature **Warning**
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook no beard guard. **Warning**
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Plumber has been called and is on his way **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce 46F cold hold, tomatoes 46F cold hold, shredded cheddar 46F cold hold, operator stated the food was brought up from the walk in cooler and not placed in the unit right away because he was putting stock away. It has been less than 1 hour since the kitchen opened. Food items were placed on ice. **Warning**
Food safety inspection conducted on 10/23/2024 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).