Brews Brothers Pub

Year by year

Inspections

1. Feb 18, 2026 Routine · 1 priority, 4 priority foundation, 2 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Tomatoes stored in the gray tub not being maintained at proper temperatures. Must maintain 41 or less. Recommend ice to be around the whole container not just the bottom.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     When using the gray tub recommend switching to metal pans and keep ice surronded around bins and then cover when not in use to maintain temperature control.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE

     Recommend upgrading to thin probed digital thermometers for monitoring food cook temperatures.

     Correction: Provide a thermometer capable of taking temperatures in thin mass food items.

     Code 4-302.12 (B)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink can only be used for handwashing. Remove the quick couple for the garden hose.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Do not block the soap dispenser with the garden hose. The handwash area is only for handwashing

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Label gallon buckets as to contents and the season continers on grill line as to contents.

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

     Code 3-302.12

   • Not serious Core Corrected on site

     HANDWASHING SIGNAGE

     No handwashing signage provided at handwashing sinks. Signs were provided.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

2. Jan 13, 2025 Routine · 1 priority, 1 priority foundation, 3 core
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Do not use the handwash sink sink to wash stainless bowls at the cookline. All equipment must be washed, rinsed and sanitized.

     Correction: Clean and sanitize all utensils and equipment before contact with food.

     Code 4-702.11

   • Not serious Priority Foundation

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment. Employee used handwash sink to wash out bowl>

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     Chili sauce was in a plastic container and covered, recommend cooling chili sauce in a metal contianer, uncovered til it reaches 40 degrees.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The floor in the walk in cooler needs a thorough cleaning.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floor area by the back dishwasher needs a thorough cleaning.

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

     Code 6-501.12

3. Feb 23, 2024 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The french press and cutter both need to be cleaned daily.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     Tile flooring by the handwash sink needs to be repaired, tile are loose..

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11