BUTCHER & THE BOAR

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Inspection history

1. Jun 23, 2026

   ✕
   3 violations

   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Have a test kit for the type of sanitizer used.

2. Jun 9, 2026

   ✕
   8 violations

   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.
   • Have a test kit for the type of sanitizer used.

3. Jun 3, 2025

   ✕
   3 violations

   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

4. Jun 20, 2024

   ✓
   3 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Have a test kit for the type of sanitizer used.

5. Jun 6, 2024

   ✕
   5 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Before engaging in an activity that requires a HACCP plan, a license applicant or licensee? shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified? in part 4626.1735
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Have a test kit for the type of sanitizer used.

6. Jun 21, 2023

   ✓
   2 violations

   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

7. Jun 8, 2023

   ✕
   9 violations

   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Before engaging in an activity that requires a HACCP plan, a license applicant or licensee? shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified? in part 4626.1735
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Have a test kit for the type of sanitizer used.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)