4TH QUARTER BAR & GRILL
2033 N MONROE ST
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 9/18/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items held above 41F at the following locations at 2:30: Cook Line Make Table 1/2: sliced turkey 53F, sliced hams 48F, sliced havarti 49F, Make Table 2/2: blue cheese crumbles 51F, Reach in Cooler 1/2: hushpuppies 51F, chicken salad 45F, sausages 51F, Reach in Cooler 2/2: chicken 49F, ground beef 50F, beef steak strips 49F, sliced roast beef 51F, coleslaw 50F. Per employee all food items held since 9:30. See stop sale. Walk in Cooler at 2:45: pork chops 46F, shrimp 60F, chicken salad 48F, tuna salad 49F, shredded cheddar cheese 45F, sliced swiss cheese 46F, havarti cheese 45F, pork brisket 50F, chicken mix 46F, pasta 46F, chicken wings 48F. Per manager door was held open for food delivery at approximately 1:00-1:45. Ambient temperature: 38F at 2:30. This violation must be corrected by 09-17-24. Repeat Violation Warning - From follow-up inspection 2024-09-18: Observed ham brisket 47F, beet patties 46F, tuna salad 45F, chicken salad 46F, mac and cheese 46F, shredded cheddar cheese 44F, sliced swiss 45F, sliced provolone 45F, ambient shelled eggs 41F in walk in cooler at 12:15. Per manager walk in cooler door was held open for stocking cook line at approximately 10:00-10:45. Manager called maintenance for repair during inspection. Cook Line Reach in Cooler 1/2: chicken salad 39F, tuna salad 40F, Cook Line Make Table 1/2: sliced havarti cheese 40F, shredded cheddar 40F, sliced turkey 41F, Reach in Cooler 2/2: steak bites 41F, sliced roast beef 41F, Make Table 2/2: sliced tomatoes 41F, diced tomatoes 40F, chopped lettuce 40F, Per manager maintenance repaired reach in coolers and make tables at cook line. **Time Extended**
Food safety inspection conducted on 9/18/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 9/16/2024
High Priority
3
Intermediate
0
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris throughout kitchen and bar areas.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometers in reach in coolers at cook line.
- 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. Observed dishwasher machine in kitchen area and bar area chlorine 0ppm. Three compartment sink set up to chlorine . Manager called maintenance is to repair dish machines during inspection. This violation must be corrected by 09-23-24. **Corrective Action Taken** Repeat Violation Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced turkey 53F, sliced hams 48F, sliced havarti 49F, blue cheese crumbles 51F, hushpuppies 51F, chicken salad 45F, sausages 51F, chicken 49F, ground beef 50F, beef steak strips 49F, sliced roast beef 51F, coleslaw 50F. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items held above 41F at the following locations at 2:30: Cook Line Make Table 1/2: sliced turkey 53F, sliced hams 48F, sliced havarti 49F, Make Table 2/2: blue cheese crumbles 51F, Reach in Cooler 1/2: hushpuppies 51F, chicken salad 45F, sausages 51F, Reach in Cooler 2/2: chicken 49F, ground beef 50F, beef steak strips 49F, sliced roast beef 51F, coleslaw 50F. Per employee all food items held since 9:30. See stop sale. Walk in Cooler at 2:45: pork chops 46F, shrimp 60F, chicken salad 48F, tuna salad 49F, shredded cheddar cheese 45F, sliced swiss cheese 46F, havarti cheese 45F, pork brisket 50F, chicken mix 46F, pasta 46F, chicken wings 48F. Per manager door was held open for food delivery at approximately 1:00-1:45. Ambient temperature: 38F at 2:30. This violation must be corrected by 09-17-24. Repeat Violation Warning
Food safety inspection conducted on 9/16/2024 revealed 5 total violations (3 high priority, 0 intermediate, 2 basic).
Inspection on 3/4/2024
High Priority
3
Intermediate
0
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Observed accumulation of lime-like substance inside dish machine.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of debris on vents/ceiling in walk in cooler and accumulation of grease/debris on hood at cook line.
- 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. Observed reach in cooler ambient temperature 50F at front line next to kitchen entrance. Per manager TCS foods will not be stored in reach in cooler until repaired.
- 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. Observed dish machine Chlorine 0ppm. Employee replaced empty sanitizer bucket during inspection. Dish machine corrected to Chlorine 50ppm. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fish dip 51F, 46F and packaged half n half 48F in reach in cooler at front line. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish dip 51F, 46F and packaged half n half 48F in reach in cooler at front line. Per manager stored for unknown duration of time. See stop sale.
Food safety inspection conducted on 3/4/2024 revealed 6 total violations (3 high priority, 0 intermediate, 3 basic).
Inspection on 9/6/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/6/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/29/2023
High Priority
2
Intermediate
4
Basic
8
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold-like substance inside ice machine door.
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 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. Walk-in cooler observed at ambient temperature 48F. Repair service performed during inspection. **Corrective Action Taken**
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Only has expired license displayed.
- 36-73-4:Basic - Floor soiled/has accumulation of debris throughout kitchen.
- 22-37-4:Basic - Three-compartment sink soiled with mold-like substance.
- 36-27-5:Basic - Wall all soiled with accumulated grease, food debris, and/or dust in cook line.
- 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. Recorded at 0ppm. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler observed: Ambient temperature 48F, Tuna 53F, Hamburger Patties 51F, Shredded Cheese 53F, Boiled Potatoes 48F, Pastrami 54F, Turkey 53F, Ham 53F, Whole Milk 52F, Sliced cheese 49F, Mac and Cheese 49F, Mashed Potatoes 49F, Chicken Wings 54F, Beef 49F. Prep cooler on cook line: Cheese 51F,52F, Ham 52F Reach in cooler: Mac and cheese 54F, Cheese cake 50F Owner states food order was delivered at 10am, less than four hours. Owner moving food items to other cooler. Cooler repair mechanic working on site during inspection.**Corrective Action Taken** **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mixer head soiled with slime substance.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed metal pitcher inside hand wash sink.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed full pan precooked chicken wings unmarked cooking time.
Food safety inspection conducted on 8/29/2023 revealed 14 total violations (2 high priority, 4 intermediate, 8 basic).