THE BATTERY health score and inspection history

Post sign at all handsinks that notifies employees to wash hands./ A handwashing sign is not posted at the handsink on the end of the bar near the restrooms.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH./ Inspection report 23 FEB 2026, score 77, is not posted (an outdated report from 04 SEP 2024, rating 90, is displayed).

Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.)./ The dishmachine operator handled soiled utensils, then turned to begin unloading washed utensils from the dishmachine: he washed his hands properly at the handsink after he was interrupted and directed to do so.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location./ CFSMs have not registered their certifications with JCDH (the FSE was notified on inspection 13 JUN 2025 to implement compliance with this requirement).

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH./ Inspection report 13 JUN 2025, score 85, is not posted (an outdated report from 04 SEP 2024, rating 90, was displayed).

Inform consumers by way of a disclosure and reminder by denoting with an asterisk on the menu that raw or undercooked animal foods may increase the risk of foodborne illness./ An advisory statement is provided on the menu; it is not asterisked. Variety animal foods served raw or available undercooked are also not asterisked for disclosure and to direct the consumer to the advisory statement. Provide a complete consumer advisory with asterisked disclosure and reminder on the menu where these foods are offered for sale.

Post sign at all handsinks that notifies employees to wash hands./ Handwashing signs are not posted at the handsinks in the dishroom and at the bar.

Provide a drain plug for the dumpster.

Label all toxic items not in original containers with the common name of the product./ Several unidentified spray containers of chlorine bleach and quat sanitizer found stored in the food operations area, and at the dishmachine and the bar were labeled with the respective names of their contents during the inspection.

Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food./ Foodhandler with wristwear.