4TH QUARTER BAR & GRILL
2033 N MONROE ST
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 2 health inspection reports
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).