Vintage Brewing Co. Capitol East

Year by year

Inspections

1. Jun 16, 2026 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES - Not Corrected

     Ice machine drip shield is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION - Not Corrected

     Kitchen cutting boards used with TCS food not cleaned at least every 4 hours. PIC indicated they use sani solution wiping cloths during the day, then wash-rinse-sanitize at the end of the day.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES - Not Corrected

     Slicer is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS - Not Corrected

     Aioli dressings cooling slowly in covered plastic containers stacked in walk-in cooler. Roasted garlic in oil cooling slowly in metal pan on speed rack in kitchen.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING - Not Corrected

     At Deco bar cooler, bloody mary mix (no alcohol) dated 5/15 has a datemark that exceeds 7 days. Ranch dressing dated 5/24 in squeeze bottle.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the allotted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice Corrected on site

     FOOD - CONTAMINATION - Not Corrected

     Ice is subject to potential contamination from pooling water on top of ice machine from draining ice buckets.

     Correction: Change methods or procedures to protect foods from contamination.

     Code WFC 3-307.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT - Not Corrected

     Handsink in flat bread dough prep area is not accessible or conveniently located - blocked by equipment.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER - Not Corrected

     Water, oil, liquid butter, and seasonings at grill are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     SANITIZER TEST KIT - Not Corrected

     A test kit for the sanitizer (i.e. quaternary ammonia) expired in 2025. The chlorine test strips did not have an expiration date and may be expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS - Not Corrected

     In-use utensils improperly stored: 1) rice scoop handle stored in contact with food, 2) tongs and spatula stored in water ambient room temp.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING - Not Corrected

     Red potatoes hot held at 117-121F in metal pan on flat top grill.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING - Not Corrected

     The following TCS foods were >41F: 1) Fryer prep cooler: top- corn 47F, pico 48F, coleslaw 51F. 2) Atosta 2-drawer cooler under flat top: turkey 45F, other TCS foods were 41F: Caesar dressing 74F, other dressings 50-83F.

     Correction: Maintain cold TCS foods at or below 41 degrees F. Discard any TCS food >41F for more than 4 hrs.

     Code WFC 3-501.16

2. Jun 2, 2026 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Slicer is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Ice machine drip shield is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Kitchen cutting boards used with TCS food not cleaned at least every 4 hours. PIC indicated they use sani solution wiping cloths during the day, then wash-rinse-sanitize at the end of the day.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Aioli dressings cooling slowly in covered plastic containers stacked in walk-in cooler. Roasted garlic in oil cooling slowly in metal pan on speed rack in kitchen.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     At Deco bar cooler, bloody mary mix (no alcohol) dated 5/15 has a datemark that exceeds 7 days. Ranch dressing dated 5/24 in squeeze bottle.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the allotted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice Corrected on site

     FOOD - CONTAMINATION

     Ice is subject to potential contamination from pooling water on top of ice machine from draining ice buckets.

     Correction: Change methods or procedures to protect foods from contamination.

     Code WFC 3-307.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in flat bread dough prep area is not accessible or conveniently located - blocked by equipment.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Water, oil, liquid butter, and seasonings at grill are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer (i.e. quaternary ammonia) expired in 2025. The chlorine test strips did not have an expiration date and may be expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensils improperly stored: 1) rice scoop handle stored in contact with food, 2) tongs and spatula stored in water ambient room temp.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Red potatoes hot held at 117-121F in metal pan on flat top grill.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     The following TCS foods were >41F: 1) Fryer prep cooler: top- corn 47F, pico 48F, coleslaw 51F. 2) Atosta 2-drawer cooler under flat top: turkey 45F, other TCS foods were 41F: Caesar dressing 74F, other dressings 50-83F.

     Correction: Maintain cold TCS foods at or below 41 degrees F. Discard any TCS food >41F for more than 4 hrs.

     Code WFC 3-501.16

3. Mar 10, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Slicer is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Aioli dressings cooling slowly in covered plastic containers stacked in walk-in cooler. Roasted garlic in oil cooling slowly in metal pan on speed rack in kitchen.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Not serious Good Retail Practice Corrected on site

     FOOD - CONTAMINATION

     Ice is subject to potential contamination from pooling water on top of ice machine from draining ice buckets.

     Correction: Change methods or procedures to protect foods from contamination.

     Code WFC 3-307.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in flat bread dough prep area is not accessible or conveniently located - blocked by equipment.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensils improperly stored: 1) rice scoop handle stored in contact with food, 2) tongs and spatula stored in water ambient room temp.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Red potatoes hot held at 117-121F in metal pan on flat top grill.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

4. Feb 16, 2023 Re-Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN - Not Corrected

     The three compartment food prep sink does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL - Not Corrected

     Operator has no written plan for using time as a public health control. Sanitarian provided TPHC form to operator.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

5. Feb 14, 2023 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The three compartment food prep sink does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Not serious Good Retail Practice

     FOOD - UNCOVERED

     Lettuce, spinach, coleslaw, brussel sprouts in the food prep coolers on kitchen line were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

     Code WFC 3-302.11(4)

   • Not serious Good Retail Practice Corrected on site

     FOOD - CONTAMINATION

     Soft pretzels subject to potential contamination. Pretzels were stored on a lower shelf, in a container without a lid, below the wet batters used for the fryer.

     Correction: Change methods or procedures to protect foods from contamination.

     Code WFC 3-307.11

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the bar dish machine is at 10 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer (quaternary ammonia is expired. Expiration date was 2019.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Chili 129F and shredded pork 119-124F in kitchen hot holding table being hot held at less than 135F.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Food prep kitchen cooler #2- top, sliced tomatoes 49F-41F (top product was discarded); cooler #3- top, diced tomatoes 48F, pico 47F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control. Sanitarian provided TPHC form to operator.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

6. Dec 7, 2021 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The 3 compartment food prep sink does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a proper air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Portioned bags of precooked chicken were stored in a pan directly touching raw chicken.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     In the expo line 1 door upright cooler there was blue cheese dressing dated 11/28 and garlic parmesan dressing dated 11/26--both dates exceed 7 days.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the allotted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice Corrected on site

     GLOVE USE

     Gloves are not being properly used. Staff are double gloving before handling raw meat or raw poultry and removing top glove after handling the raw meat or raw poultry and bottom glove is subject to possible contamination by this food handling method.

     Correction: Single-use gloves shall be used for only one task such as working with ready-to-eat food and discarded when damaged or soiled, or when interruptions occur in the operation.

     Code WFC 3-304.15

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in upstairs prep area is blocked by wood boards used for lawn games and a sanitizer bucket was stored in the basin of the sink.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee observed not washing hands after handling raw beef and handling raw chicken between glove changes.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Not serious Good Retail Practice

     MATERIAL - FOOD CONTACT SURFACE

     There is a wood shelf with unsealed wood that was added to the upstairs prep room. Another shelving unit in this room has shelves with unsealed manufactured wood.

     Correction: Provide a food grade contact surface that designed to prevent the migration of deleterious substances, will not impart colors, odors or tastes to food, and is smooth, durable, nonabsorbent, corrosion-resistant, and easily cleanable. Alternately, provide a food grade bag, insert, or liner that will protect the food from the unapproved material. Seal the wood shelves.

     Code WFC 4-101.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     The fans in the walk-in cooler are covered in dust. Directly below the fans, food cools uncovered on a rolling rack.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     beer batter on ice 48F cookline cooler: sliced tomatoes 55F, ranch dressing 61F, chimichurri sauce 67F, sliced romaine 60F, roasted corn 46F cookline cooler: roastbeef deli meat 49-60F, sliced turkey deli meat 41-56F cookline cooler: anchovies 44F expo line: sliced tomato, onion, and lettuce stacks 43-44F on ice

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

7. Jan 16, 2019 Pre-Inspection · No Reinspection Required

   No violations cited.