Delbar Restaurant and Bar

4 findings recorded on Oct 22, 2026. 1 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed the main kitchen dish machine at 0 ppm chlorine at the time of the inspection. COS- all dishes were takin to the 3 compartment sink to be washed, rinsed and sanitized.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(6)(n)

   Observed the main kitchen dish machine at 0 ppm chlorine at the time of the inspection. COS- all dishes were takin to the 3 compartment sink to be washed, rinsed and sanitized. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

2. Repeat violationItem 15A ↗

   Equipment design and condition

   Observed multiple cutting boards heavily stained and with gashes. Ca- cutting boards shall be replaced or resurfaced if unable to be cleaned.

   Inspector’s full note

   Inspection item: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

   Code 511-6-1.05(6)(b)

   Observed multiple cutting boards heavily stained and with gashes. Ca- cutting boards shall be replaced or resurfaced if unable to be cleaned. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced. Repeat Violation. Correct By: 10/25/2026

   Official report · Item 15A ↗

   Correction status not recorded

   Correct by Oct 25, 2026

3. Violation recordedItem 15C ↗

   Equipment cleanliness

   Observed food debris on shelves throughout the main kitchen. CA- all nonfood contact surfaces of equipment shall be cleaned.

   Inspector’s full note

   Inspection item: Nonfood-contact surfaces clean

   Code 511-6-1.05(7)(a)2,3

   Observed food debris on shelves throughout the main kitchen. CA- all nonfood contact surfaces of equipment shall be cleaned. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. New Violation. Correct By: 10/25/2026

   Official report · Item 15C ↗

   Correction status not recorded

   Correct by Oct 25, 2026

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