THE BREEZEWAY RESTAURANT AND BAR
112 E 1 ST
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 9/25/2024
High Priority
3
Intermediate
5
Basic
12
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 02C-02-5:Intermediate - 02C-02-5 Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -marinara, per operator cooked on Sunday, 9/22/2024, operator dated Corrected On-Site Priority: Intermediate
- 03A-02-5:High Priority - 03A-02-5 Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced provolone cheese 47-56F, per operator less than 3 hours stored in top of reach-in cooler, operator discarded Priority: High Priority
- 05-09-4:Basic - 05-09-4 Observed: No conspicuously located ambient air temperature thermometer in holding unit. -walk-in cooler, operator installed new ambient ambient air temperature thermometer Corrected On-Site Priority: Basic
- 08A-04-5:High Priority - 08A-04-5 Observed: Raw animal food stored over or with unwashed produce. -raw shell eggs stored above unwashed green squash, operator relocated raw shell eggs Corrected On-Site Priority: High Priority
- 10-08-5:Basic - 10-08-5 Observed: Ice scoop handle in contact with ice. -outdoor bar ice bin, operator removed Corrected On-Site Priority: Basic
- 10-18-5:Basic - 10-18-5 Observed: In-use utensil stored in sanitizer between uses. -knife stored in sanitizer bucket, operator removed Corrected On-Site Priority: Basic
- 12A-07-5:High Priority - 12A-07-5 Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee failed to wash hands after returning to food service and putting on gloves, operator educated employee, employee washed hands and put on new gloves Corrected On-Site Priority: High Priority
- 12B-07-4:Basic - 12B-07-4 Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee styrofoam cup stored on reach-in cooler cutting board, operator discarded Corrected On-Site Priority: Basic
- 14-17-4:Basic - 14-17-4 Observed: Walk-in cooler shelves with rust that has pitted the surface. Priority: Basic
- 14-69-4:Basic - 14-69-4 Observed: Ice buildup in reach-in freezer. Priority: Basic
- 16-36-4:Intermediate - 16-36-4 Observed: No color/concentration comparison chart available for chemical test kit used to check sanitizer. -CHLORINE Priority: Intermediate
- 22-02-4:Intermediate - 22-02-4 Observed: Food-contact surface soiled with food debris. -inside of microwave has an accumulation of grease and food debris -inside of “protein” reach-in cooler has an accumulation of grease and food debris, employee cleaned Corrected On-Site Priority: Intermediate
- 23-03-4:Basic - 23-03-4 Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some of the walk-in cooler shelves have a light accumulation of grease and food debris -exterior of microwave has an accumulation of grease and food debris Priority: Basic
- 27-16-4:Intermediate - 27-16-4 Observed: Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink at entrance to kitchen: hot water turned off, employee turned water back on Corrected On-Site Priority: Intermediate
- 31A-11-4:Intermediate - 31A-11-4 Observed: Handwash sink used for purposes other than handwashing. -handwash sink next to ice machine used to store ice bucket, operator removed -handwash sink in outdoor bar area used to store glassware, operator removed Corrected On-Site Priority: Intermediate
- 36-17-5:Basic - 36-17-5 Observed: Floor tiles missing and/or in disrepair throughout the kitchen. Repeat Violation Priority: Basic
- 36-22-4:Basic - 36-22-4 Observed: Floor area(s) covered with standing water. -dishwashing area Priority: Basic
- 36-24-5:Basic - 36-24-5 Observed: Hole in or other damage to wall. -tile wall behind dishwasher has missing tiles Priority: Basic
- 36-32-5:Basic - 36-32-5 Observed: Ceiling/ceiling tile shows damage or is in disrepair. -hole in ceiling tile above dishwasher Priority: Basic
- 51-13-4:Basic - 51-13-4 Observed: No Heimlich maneuver/choking sign posted. -Provided Choking First Aid Procedures poster **Corrective Action Taken** Priority: Basic
Food safety inspection conducted on 9/25/2024 revealed 20 total violations (3 high priority, 5 intermediate, 12 basic).
Inspection on 4/3/2024
High Priority
0
Intermediate
4
Basic
8
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -both ice wells in bar area soiled
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -in bar
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -behind and under equipment in kitchen
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. -in bar area, and kitchen Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave soiled, interior and exterior Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of exterior ice machine soiled -handsink in kitchen Repeat Violation
- 29-08-4:Basic - Plumbing system in disrepair. -handsink in kitchen (cold water handle)
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun nozzle at outside bar -cutting board on make line soiled Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -kitchen, both bars
- 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. -provided form to operator
- 31B-03-4:Intermediate - No soap provided at handwash sink. -kitchen, both bars Repeat Violation
Food safety inspection conducted on 4/3/2024 revealed 12 total violations (0 high priority, 4 intermediate, 8 basic).
Inspection on 11/8/2023
High Priority
0
Intermediate
3
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of ice machine soiled -handwashing sinks soiled Corrected On-Site Repeat Violation
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. -emailed to operator Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on make tables Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. -near ice machine Corrected On-Site
Food safety inspection conducted on 11/8/2023 revealed 5 total violations (0 high priority, 3 intermediate, 2 basic).