Bear And Bottle

Year by year

Inspections

1. Jan 7, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of ANSL system have dust build-up. Bottom of prep coolers have food debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor)

     DATE MARK - EXCEEDED OR MISSING

     House made sauces being cold held have a datemark that exceeds 7 days. Heavy whipping cream in waitstaff area cooler is not dated with open date.

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

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     FOOD- THAWING ROP FISH

     Frozen tuna in reduced oxygen packaging (ROP) is being improperly thawed.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Serious Priority (CDC risk factor)

     HACCP SPECIAL PROCESSES

     No variance and/or HACCP plan has been approved for in house kegged cold brew that is held for more than 48 hours.

     Correction: Stop current process until a variance and/or HACCP plan has been applied for and approved by the Department.

     Code WFC 3-502.11; 3-502.12

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at bar handsinks for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Serious Priority (CDC risk factor)

     PARASITE PREVENTION/DESTRUCTION

     There are no records for parasite prevention or destruction in raw or partially cooked fish used in a ready-to-eat form.

     Correction: Provide records to prove that fish has been frozen to destroy parasites or fish has been aquacultured to prevent parasite growth. Fish may not be served in a raw ready-to-eat form and shall be cooked to proper temperature before service or discarded.

     Code WFC 3-402.11

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the bar and kitchen dishwasher is at 0ppm.

     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

   • Serious Priority (CDC risk factor)

     TOXICS - LABELING

     Sanitizer is stored in unlabeled spray bottles.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

2. Jun 26, 2024 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     REFUSE - OUTSIDE RECEPTACLES - Not Corrected

     The covers for the outdoor waste receptacles are open. Some waste receptacles are missing lids.

     Correction: Provide tight fitting lids, doors and covers for the receptacles and waste handling units used for refuse, recyclables and returnables.

     Code WFC 5-501.15

3. May 23, 2024 Re-Inspection · Reinspection Required
   • Not serious Good Retail Practice

     HANDSINK - TEMPERED WATER - Not Corrected

     Handsink in dishwashing area does not have tempered water.

     Correction: Provide a water temperature of at least 100 degrees F.

     Code WFC 5-202.12(A)

   • Not serious Good Retail Practice

     REFUSE - OUTSIDE RECEPTACLES - Not Corrected

     The covers for the outdoor waste receptacles are open. Some waste receptacles are missing lids.

     Correction: Provide tight fitting lids, doors and covers for the receptacles and waste handling units used for refuse, recyclables and returnables.

     Code WFC 5-501.15

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING - Not Corrected

     Items in the bottom of salad prep cooler 3 above 41F. Strawberry vin 48F, Garlic 45F, Tuna 45F, Cream 49F.

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

     Code WFC 3-501.16

4. May 9, 2024 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed handling sandwich with bare hands.

     Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.

     Code WFC 3-301.11

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on menu is missing next to some items that can be served undercooked/raw. ( Poke bowl, seared tuna, salmon, prime rib)

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor)

     DATE MARK - EXCEEDED OR MISSING

     Beans dated 04/30, Al Pastor Juice dated 04/19, Clam chowder 04/19, Dumpling filling dated 04/18. Purple cabbage slaw and unknown sauce were missing date marks. Several house-made sauces were past the 7-day mark (Dill 04/24, Kimchi Aoli 04/16, Huli huli 03/13)

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

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor) Corrected on site

     FOOD - SAFE

     Raw ROP tuna was being thawed in ROP packaging in salad prep 3 cooler, where the temperature was 47F.

     Correction: Discard unsafe or adulterated food items.

     Code WFC 3-101.11

   • Not serious Good Retail Practice

     FOOD - UNCOVERED

     Meat juice was observed to be uncovered in walk-in cooler.

     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

     GOOD REPAIR - PLUMBING

     Walk-in cooler has some drippage onto floor.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     HANDSINK - TEMPERED WATER

     Handsink in back prep area and dishwashing area do not have tempered water.

     Correction: Provide a water temperature of at least 100 degrees F.

     Code WFC 5-202.12(A)

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sinks in bar.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Serious Priority (CDC risk factor)

     HANDWASHING - WHEN

     Employee observed not washing hands after handling garbage.

     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

     LABEL - BULK FOOD

     Bins of bulk foods are unlabeled. Water and oil in spray bottles on cookline are unlabeled.

     Correction: Properly label the [bulk, unpackaged food item] with the manufacturer`s or processor`s label or use another method of notification to provide the common name, ingredient list and allergen content disclosure.

     Code WFC 3-602.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Floor of walk-in cooler has build up. Interior of top auto-sham has black build-up. Large bulk food containers have food debris build-up on exteriors.

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

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     REFUSE - OUTSIDE RECEPTACLES

     The covers for the outdoor waste receptacles are open. Some waste receptacles are missing lids.

     Correction: Provide tight fitting lids, doors and covers for the receptacles and waste handling units used for refuse, recyclables and returnables.

     Code WFC 5-501.15

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer (quaternary ammonia)is not available.

     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)

     TEMPERATURE - HOT HOLDING

     Pork in top auto-sham was at 120F.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     49F Slaw, 47F Cut cabbage, 50F Cut tomatoes in top of salad prep 3 (inner most cooler). Cut peppers in the bottom of salad prep 3 were 47F, raw tuna was 47F. The air temperature was 49F.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Chemical cleaner is in unlabeled spray bottle.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

5. Jul 21, 2023 Re-Inspection · No Reinspection Required

   No violations cited.

6. May 11, 2022 Re-Inspection · No Reinspection Required

   No violations cited.

7. May 4, 2022 Re-Inspection · No Reinspection Required

   No violations cited.

8. Apr 27, 2022 Re-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY - Not Corrected

     Consumer advisory on menu is missing on brunch menu for some poached eggs, eggs "your way", sunny side up egg, and cured salmon.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor)

     PERSON IN CHARGE - DUTIES - Not Corrected

     The Person in Charge (PIC) is not performing the following duties: 1. Actively monitoring food temperatures.

     Correction: The person in charge shall ensure or provide training so that employees are monitoring food temperatures and identifying when corrective action is needed.

     Code WFC 2-103.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING - Not Corrected

     1. Squeeze bottle of ranch dressing on ice in wait station area at 57 degrees F. 2. Foods in walk-in cooler maintaining proper temperatures due to proper ice usage around products, and ice bins being used to help with cold air flow. Walk-in cooler repair still pending.

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

     Code WFC 3-501.16

9. Apr 26, 2022 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Interior shield of ice machine soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on menu is missing on brunch menu for some poached eggs, eggs "your way", sunny side up egg, and cured salmon.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Cooked chicken cooling improperly in drawer cooler under grill.

     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

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Container of raw eggs and house-cured raw egg yolks stored over cake.

     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)

     DATE MARK - EXCEEDED OR MISSING

     Several foods being cold held are not date marked or have a date mark that exceeds 7 days. 1. Cilantro creama in squeeze bottles with 4/13 and 4/15. 2. Pina colada mix from 3/17 3. cream cheese mix/dip from 4/5 4. no date on pico de galo 5. shrimp patty mix from 4/12 6. coleslaw with no date.

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

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor) Corrected on site

     FOOD - SAFE

     1. Turkey broth with visible mold growing on top in walk-in cooler. 2. Red Snapper used for raw ceviche (not cooked by heating)- box of red snapper says "not for raw consumption".

     Correction: Discard unsafe or adulterated food items.

     Code WFC 3-101.11

   • Not serious Good Retail Practice

     FOOD - THAWING

     Chicken thawing on top of 3-bay sink at room temperature.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at bar hand sink for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at hand sink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Serious Priority (CDC risk factor)

     PERSON IN CHARGE - DUTIES

     The Person in Charge (PIC) is not performing the following duties: 1. Actively monitoring food temperatures.

     Correction: The person in charge shall ensure or provide training so that employees are monitoring food temperatures and identifying when corrective action is needed.

     Code WFC 2-103.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for bleach in the bar dishwasher is at 0ppm.

     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

     STORAGE - EQUIPMENT ON FLOOR

     Ice wand stored on floor in walk-in freezer.

     Correction: Store equipment and utensils in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Several TCS foods not held at 41 degrees F or below. 1. In walk-in cooler-coleslaw at 44.8, pico de galo at 45.6, french toast batter at 45.3, coleslaw dressing at 45 degrees F. 2. Cooked/roasted corn on counter at 70 degrees F. 3. Salad prep cooler- sliced tomatoes on top at 56, squeeze bottle with "vin" at 61, cooked rice in bottom at 47 degrees F. Facility thermometer indicating 50 degree air temp. 4. Prep cooler across from grill- pico de galo on top at 41, olive tapenade on top at 43, sliced tomatoes on top at 47, shrimp mix in bottom of cooler at 58, cheese in bottom of cooler at 52 degrees F. Facility indicating thermometer indicating 52 degrees F. 5. In wait station- sour cream on ice at 58, ranch dressing at 61 degrees F. 6. In wait station- house-cured raw egg at 64 degrees F. (Date marked 4/15)

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Chemical spray bottle at bar not labeled with contents.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

10. Jan 9, 2019 Routine Inspection · No Reinspection Required

    No violations cited.

11. Nov 7, 2017 Re-Inspection · No Reinspection Required

    No violations cited.

12. Oct 11, 2017 Routine Inspection · No Reinspection Required

    No violations cited.

13. Sep 8, 2017 Re-Inspection · No Reinspection Required

    No violations cited.

14. Apr 24, 2017 Pre-Inspection · No Reinspection Required

    No violations cited.