GLACIER ICE BAR AND KITCHEN

2 findings recorded on Jun 26, 2026.

1. Inspector observationItem 2-2D ↗

   Handwashing

   Paper towels not provided at bar handwashing sink nor in restrooms. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels added to sinks.

   Inspector’s full note

   Inspection item: Inspection item 2-2D

   Code .07(3)(b)

   Paper towels not provided at bar handwashing sink nor in restrooms. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels added to sinks.

   Official report · Item 2-2D ↗

   Correction status not recorded

2. Inspector observationItem 6-2 ↗

   Date marking and disposition

   Several foods such as blanched potatoes, coleslaw, cheese dip, chili prepared in the facility over 24 hours stored in walk in cooler did not have date marking. Cooked garlic and cooked jalapeno in open top cooler prepared in facility over 24 hours without date marking. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Person in charge(PIC) added date marking…

   Inspector’s full note

   Inspection item: Inspection item 6-2

   Code .04(6)(g)

   Several foods such as blanched potatoes, coleslaw, cheese dip, chili prepared in the facility over 24 hours stored in walk in cooler did not have date marking. Cooked garlic and cooked jalapeno in open top cooler prepared in facility over 24 hours without date marking. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Person in charge(PIC) added date marking to foods.

   Official report · Item 6-2 ↗

   Correction status not recorded

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