Pearl Bar Inc., DBA Chairs

6 findings recorded on Aug 12, 2026. 2 marked corrected on site.

1. Repeat violationItem 10D ↗

   Food labeling and containers

   Observed multiple large squeeze bottles holding condiments and sauces without proper labels stored throughout cook line in kitchen. CA: Kitchen team member properly labeled all squeeze bottles during inspection.

   Inspector’s full note

   Inspection item: Food properly labeled; original container

   Code 511-6-1.04(4)(d)

   Observed multiple large squeeze bottles holding condiments and sauces without proper labels stored throughout cook line in kitchen. CA: Kitchen team member properly labeled all squeeze bottles during inspection. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Corrected On-Site. Repeat Violation.

   Official report · Item 10D ↗

   Marked corrected on site

2. Repeat violationItem 14A ↗

   Utensil storage

   Observed multiple pairs of tongs stored on oven door handles in kitchen. Operator removed tongs and properly stored during inspection.

   Inspector’s full note

   Inspection item: In-use utensils: properly stored

   Code 511-6-1.04(4)(k)

   Observed multiple pairs of tongs stored on oven door handles in kitchen. Operator removed tongs and properly stored during inspection. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); Corrected On-Site. Repeat Violation.

   Official report · Item 14A ↗

   Marked corrected on site

3. Repeat violationItem 15C ↗

   Equipment cleanliness

   Observed reach in freezer shelves, ric gaskets soiled with food debris accumulation throughout kitchen. Observed shelving rusted within walk in cooler.

   Inspector’s full note

   Inspection item: Nonfood-contact surfaces clean

   Code 511-6-1.05(7)(d)

   Observed reach in freezer shelves, ric gaskets soiled with food debris accumulation throughout kitchen. Observed shelving rusted within walk in cooler. Operator instructed to properly clean and sanitize all non food contact surfaces during inspection. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat Violation.

   Official report · Item 15C ↗

   Correction status not recorded

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