VICTORY SOCIAL BAR

3 findings recorded on Aug 7, 2026. 2 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surfaces: cleaned & sanitized

   Observed employee washing and rinsing dishes without completing the sanitizing step. CA:(o) Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(6)(o)

   Observed employee washing and rinsing dishes without completing the sanitizing step. CA:(o) Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step. COS: PIC prepared a chlorine sanitizing solution using bleach at 100 ppm and properly sanitized the dishes. Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

2. Violation recordedItem 6-1A ↗

   Proper cold holding temperatures

   Observed raw shrimp at 47F and raw beef at 46F in the two-drawer cooler, and raw chicken at 44F in the walk-in cooler. Items had been held above 41F for more than four hours.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed raw shrimp at 47F and raw beef at 46F in the two-drawer cooler, and raw chicken at 44F in the walk-in cooler. Items had been held above 41F for more than four hours. CA: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: PIC discarded the food items. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

3. Violation recordedItem 17C ↗

   Physical facilities installed, maintained, and clean

   Observed an accumulation of grease and debris on the sides of the fryer, which was unclean to sight and touch. CA: (2) Design, Construction, and Installation.

   Inspector’s full note

   Inspection item: Physical facilities installed, maintained, and clean

   Code 511-6-1.07(2)(a)

   Observed an accumulation of grease and debris on the sides of the fryer, which was unclean to sight and touch. CA: (2) Design, Construction, and Installation. (a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Advised PIC to clean the fryer thoroughly and maintain it clean to sight and touch. New Violation.

   Official report · Item 17C ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.