HOLLERBACH¿S GERMAN RESTAURANT
205 E 1 ST
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/3/2025
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles over cookline **Warning** - From follow-up inspection 2025-04-03: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. -over cookline **Warning** - From follow-up inspection 2025-04-03: **Time Extended**
- 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. -prep sink faucet leaking continuously **Warning** - From follow-up inspection 2025-04-03: **Time Extended**
Food safety inspection conducted on 4/3/2025 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 3/27/2025
High Priority
3
Intermediate
3
Basic
9
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles over cookline **Warning**
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, operator inverted **Corrected On-Site** **Warning**
- 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 cell phone on shelf above reach-in cooler, operator removed **Corrected On-Site** **Warning**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -knives stored in cracks between reach-in cooler wall and pans, operator removed **Corrected On-Site** **Warning**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
- 36-62-4:Basic - Light not functioning. -over cookline **Warning**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. **Warning**
- 29-08-4:Basic - Plumbing system in disrepair. -prep sink faucet leaking continuously **Warning**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above sprayer in dishwashing area have an accumulation of black, mold-like substance -wall behind dishwasher has an accumulation of grease and food debris **Warning**
- 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. -main dishwasher: tested 0ppm, operator changed sanitizer solution, retested 2x times, 0ppm **Repeat Violation** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -compound butter 45-47F, per operator less than 15 minutes stored in top of reach-in cooler, operator relocated to stainless steel pan and moved to lower portion of reach-in cooler to rapidly cool -butter portions 56F, per opera less than 1 hour stored on insufficient ice bath, operator added more ice to rapidly cool **Corrective Action Taken** **Repeat Violation** **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -mashed potatoes 133F and sauerkraut 131F, per operator stored in hot holding cabinet less than 45 min, operator increased temperature setting on hot holding cabinet to reheat **Corrective Action Taken** **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on grill reach-in cooler stained **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in dishwashing area used to store gloves, employee removed **Corrected On-Site** **Warning**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at warewashing machine. -CHLORINE **Warning**
Food safety inspection conducted on 3/27/2025 revealed 15 total violations (3 high priority, 3 intermediate, 9 basic).
Inspection on 12/13/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning in walk-in freezer. **Warning** - From follow-up inspection 2024-12-12: **Time Extended** - From follow-up inspection 2024-12-13: **Time Extended**
Food safety inspection conducted on 12/13/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 12/12/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-06-4:Basic - - From initial inspection : Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -accumulation of dead flies on sticky tapes over dishwashing area **Warning** - From follow-up inspection 2024-12-12: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning in walk-in freezer. **Warning** - From follow-up inspection 2024-12-12: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -béchamel 47-49F, cooked onions 53F, and shredded cheese 50F, per operator less than 2 hours stored triple panned in top of reach-in cooler, employee placed on ice bath to rapidly cool, rechecked 45 minutes later: béchamel 37-42F, cooked onions 37F, and shredded cheese 40F **Corrected On-Site** **Warning** - From follow-up inspection 2024-12-12: -béchamel 52F, cooked onions 52F, and shredded cheese 53F, per operator less than 3 hours double panned in top of reach-in cooler, employee relocated foods to walk-in freezer to rapidly cool **Admin Complaint** **Corrective Action Taken**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. -white cutting boards on top of reach-in cooler stained **Warning** - From follow-up inspection 2024-12-12: **Time Extended**
Food safety inspection conducted on 12/12/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 12/4/2024
High Priority
3
Intermediate
2
Basic
7
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -accumulation of dead flies on sticky tapes over dishwashing area **Warning**
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -clean plates and bowls on wire rack upstairs **Warning**
- 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 sweater on shelf above dish rack, employee removed **Corrected On-Site** **Warning**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
- 36-62-4:Basic - Light not functioning in walk-in freezer. **Warning**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink in upstairs prep kitchen -handwash sink in upstairs women's bathroom, operator posted **Corrected On-Site** **Warning**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. -old labels on plastic containers on drying rack, operator removed **Corrected On-Site** **Warning**
- 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. -glassware washer: tested 0ppm, operator refilled sanitizer, retested 0ppm **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -béchamel 47-49F, cooked onions 53F, and shredded cheese 50F, per operator less than 2 hours stored triple panned in top of reach-in cooler, employee placed on ice bath to rapidly cool, rechecked 45 minutes later: béchamel 37-42F, cooked onions 37F, and shredded cheese 40F **Corrected On-Site** **Warning**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -jug of delimer stored on top of dishwasher, operator relocated **Corrected On-Site** **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris. -white cutting boards on top of reach-in cooler stained **Warning**
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -steaks, provided Consumer Advisory, operator posted **Corrected On-Site** **Warning**
Food safety inspection conducted on 12/4/2024 revealed 12 total violations (3 high priority, 2 intermediate, 7 basic).