Last Ditch Brewpub

Year by year

Inspections

1. May 1, 2026 Routine · 1 priority, 3 priority foundation
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     I observed and discussed with the PIC and the bartender the solution the establishment uses for sanitizing their drinkware and food contact surfaces. The product Sani clean Acid anionic rinse did not have an EPA registration label and after research appeared to not be recommended for food contact surfaces like the bar-top or drinkware. The product is often used in the brewing industry as a low-foaming acid anionic rinse used in clean-in-place systems like brewery equipment. I discussed this finding with the PIC and the PIC found an information booklet for the product which did not provide more clarification. I informed the PIC that the product did not appear to be suited for dedicated food contact surface sanitization and did not have EPA-registration on its label. I informed the PIC they should use a chlorine solution in the meantime as the PIC stated they had chlorine bleach on hand. I provided chlorine test strips and informed the PIC to follow the chlorine bleach instructions for food contact surfaces and maintain a concentration of 100ppm.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

     Observed sliced store-bought cheese in 1 dr upright cooler in the back from a food processing plant was not date marked once the container was opened. The sliced cheese also appeared to have signs of spoilage. The PIC informed that the establishment usually has an employee that shops regularly, usually every other day and products are used before spoiling. I informed the PIC that they must date mark food both from a food processing plant and establishment-made for a 7 day shelf life, food from a food processing plant for 7 days once the container is opened and is not past its manufacture expiration date marking. The PIC informed the establishment would adjust their date marking methods and the PIC would discard the cheese that appeared to have signs of spoiling.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food from a food processing plant is date marked when the container is opened. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (B)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     I observed the ice machine behind the bar visibly soiled in the interior grate and back area of the machine. I asked the PIC about the cleaning frequency and the PIC informed that the machine is cleaned regularly, about weekly. The PIC also informed the establishment has hard water. I informed the PIC that the machine needs to be more regularly cleaned. I also observed the interior shelf of a beer cooler behind the bar area visibly soiled. I informed the PIC that the drink coolers behind the bar would need to be maintained in clean condition as well and more regularly cleaned.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     Observed no single-use toweling was available at the hand-washing sink in the bar area. I asked an employee what they use to dry their hands and the employee informed they usually use bar towels. I informed the PIC that single-use toweling is required at all hand washing sinks to facilitate proper handwashing. The PIC placed paper towels at the hand-washing sink.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

2. May 5, 2025 Pre-inspection · 3 core
   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 DAYS.

     Code 12-201.11 (A) (1)

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean utensils are being stored or stacked without being air-dried. Observed glass ware stacked wet. Discussed with owner the requirement for air drying. Owner stated glass ware would be WRS and air dryed prior to opening. Owner will be placing additional drying racks.

     Correction: Air dry all clean utensils before storage and before contact with food. Owner will be installing additional drying racks.

     Code 4-901.11

   • Not serious Core

     FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

     Floor and wall juncture in prep area is not coved next to walk in cooler entrance and around tanks. Public bathroom, 3 comp and hand washing sinks must be sealed to the wall.

     Correction: Provide base coving.

     Code 6-201.13 (A)