Sconni's Alehouse & Eatery

Year by year

Inspections

1. Apr 13, 2026 Follow Up · 4 priority, 6 priority foundation, 9 core, 1 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after removing gloves and putting new gloves on.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY

     The food for the catered event in the dining room shall be protected from contamination by sneeze guards

     Correction: Provide a food shield, food guard, or other effective means to protect food from potential consumer contamination.

     Code 3-306.11

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Tomatoes and sauce in the pizza prep cooler at 49 degrees. Pull all product and have cooler repaired. Cooler operating at 38 degrees.

     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)

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Items that have exceeded its date mark must be discarded. (miso sauce)

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - DIAGNOSIS AND SYMPTOMS OF ILLNESS

     Person in charge is unable to demonstrate knowledge regarding signs and symptoms of foodborne illness. Information was provided by health depatment.

     Correction: Obtain training on foodborne illness signs and symptoms.

     Code 2-102.11 (C) (3)

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - CROSS CONTAMINATION, BHC, HANDWASHING, CLEAN FACILITIES

     The Person in Charge (PIC) is unable to demonstrate knowledge of the relationship between foodborne illness and food safety practices. (handwshing, employee illness, cooling, cold holding. Information was provided by Health Department.

     Correction: The person in charge shall obtain training or training materials in the areas of [describe] so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (8)

   • Not serious Priority Foundation Corrected on site

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) has not provided food safety training to employee for cooling, cold holding, employees illness, thawing, handwashing. Information provided by Health Department.

     Correction: The person in charge shall provide food safety training to employees on [activity].

     Code 2-103.11 (N)

   • Not serious Priority Foundation Corrected on site

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events. Information provided by Health Department.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Salmon is being improperly thawed. Package must be cut open and salmon removed from package.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Priority Foundation Corrected on site

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Core Corrected on site

     OPEN DRINK CONTAINER

     Drinking cups without cover were observed in food prep tables.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core Corrected on site

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employee noted working in food preparation/cooking area without a hair restraint. All staff engaged in food prep wearing proper hair restraints.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core Corrected on site

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Label all squeeze bottle 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

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Do not store utensils in stagnat water next to the cookline on the rightside.

     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°F.

     Code 3-304.12

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces not stored in container when not in use. Still wiping cloth not being stored in container when not in use.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core Corrected on site

     PROPER COOLING METHODS - IN EQUIPMENT

     Rissoto was in a container covered tighly and in a plastic containers. Recommend placing uncovered on a sheet pan til cool.

     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 Corrected on site

     FOOD PREPARATION SINK

     Significant food preparation is occurring without the use of a food preparation sink or food preparation is occurring below the flood level rim of a sink compartment. If needed a colander can be used to wash fruit and vegetables as long as you keep it about the flood rim of the sink.

     Correction: A food preparation sink shall be provided for significant food preparation or in instances where food preparation is occurring below the flood level rim of a sink compartment such as thawing or vegetable washing.

     Code 4-301.16

   • Not serious Core Corrected on site

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The equipment and shelving arounfd the cookline is not cleaned on a frequent basis.

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

     Code 4-602.13

   • Not serious Core Corrected on site

     HANDWASHING SIGNAGE

     No handwashing signage provided at handwashing sinks.

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

     Code 6-301.14

2. Apr 8, 2026 Routine · 4 priority, 6 priority foundation, 9 core, 3 repeat
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after removing gloves and putting new gloves on.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority

     FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY

     The food for the catered event in the dining room shall be protected from contamination by sneeze guards

     Correction: Provide a food shield, food guard, or other effective means to protect food from potential consumer contamination.

     Code 3-306.11

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Tomatoes and sauce in the pizza prep cooler at 49 degrees. Pull all product and have cooler repaired.

     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)

   • Serious Priority Repeat

     DATE MARKING - DISPOSITION

     Items that have exceeded its date mark must be discarded. (miso sauce)

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - DIAGNOSIS AND SYMPTOMS OF ILLNESS

     Person in charge is unable to demonstrate knowledge regarding signs and symptoms of foodborne illness.

     Correction: Obtain training on foodborne illness signs and symptoms.

     Code 2-102.11 (C) (3)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - CROSS CONTAMINATION, BHC, HANDWASHING, CLEAN FACILITIES

     The Person in Charge (PIC) is unable to demonstrate knowledge of the relationship between foodborne illness and food safety practices. (handwshing, employee illness, cooling, cold holding.

     Correction: The person in charge shall obtain training or training materials in the areas of [describe] so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (8)

   • Not serious Priority Foundation

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) has not provided food safety training to employee for cooling, cold holding, employees illness, thawing, handwashing.

     Correction: The person in charge shall provide food safety training to employees on [activity].

     Code 2-103.11 (N)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Salmon is being improperly thawed. Package must be cut open and salmon removed from package.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Core

     OPEN DRINK CONTAINER

     Drinking cups without cover were observed in food prep tables.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employee noted working in food preparation/cooking area without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Label all squeeze bottle 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

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Do not store utensils in stagnat water next to the cookline on the rightside.

     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°F.

     Code 3-304.12

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces not stored in container when not in use.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     Rissoto was in a container covered tighly and in a plastic containers. Recommend placing uncovered on a sheet pan til cool.

     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

     FOOD PREPARATION SINK

     Significant food preparation is occurring without the use of a food preparation sink or food preparation is occurring below the flood level rim of a sink compartment.

     Correction: A food preparation sink shall be provided for significant food preparation or in instances where food preparation is occurring below the flood level rim of a sink compartment such as thawing or vegetable washing.

     Code 4-301.16

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The equipment and shelving arounfd the cookline is not cleaned on a frequent basis.

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

     Code 4-602.13

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at handwashing sinks.

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

     Code 6-301.14

3. Jun 3, 2025 Routine · 3 priority, 4 core, 1 repeat
   • Serious Priority

     REHEATING FOR HOT HOLDING

     Beer cheese soup was improperly reheated, do not use the warming unit to reheat foods. Recommend using stove top. Must reheat food to proper temperature in 2hrs.

     Correction: Adjust procedures and methods to properly reheat food. [Explain]. Unsafe food shall be discarded.

     Code 3-403.11

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Product in the pizza prep was at 55 degress must be held at 41 or less. Produst was pulled from cooler and placed in walk in cooler)

     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)

   • Serious Priority Repeat Corrected on site

     DATE MARKING - DISPOSITION

     The truffle aioli was pass the 7 day discard date. Prodcut was pulled and discarded.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Label squeeze bottles on cookline 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

     THERMOMETERS - FUNCTIONALITY - EASILY READABLE

     Recommend upgrading thermometers to all digital probe thermometers.

     Correction: Provide a thermomter that is easy to read.

     Code 4-204.112 (D)

   • Not serious Core

     WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AT LEAST EVERY 24 HOURS

     The warewashing machine and area needs to be cleaned at least every 24 hours.

     Correction: Clean warewashing machine and components or the compartments of warewashing sinks at least every 24 hours.

     Code 4-501.14 (C)

   • Not serious Core

     HEATING, VENTILATION, AIR CONDITIONING SYSTEM VENTS

     The vent hood that brings in fresh air above the grill needs cleaning.

     Correction: Design and install heating systems, ventilating systems, and air conditioning systems so that contamination of food, food contact surfaces, equipment, and utensils does not occur.

     Code 6-202.12

4. Jun 6, 2024 Routine · 1 priority, 1 priority foundation, 4 core, 1 repeat
   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Cole Slaw in the 2 door cooler has exceeded its date mark and must be discarded.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) needs to train staff on proper reheating and cooling procedures. For reheating use proper equipment for reheating. The warmer is not designed to reheat foods. Train staff on cooling oups properly. Shallow pans, ice wands, etc.

     Correction: The person in charge shall provide food safety training to employees on [activity].

     Code 2-103.11 (N)

   • Not serious Core Repeat

     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 [time period].

     Code 12-201.11 (A) (1)

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     When cooling soups, recommend using the ice wands to help facilitate the cooling process. Plastic buckets retain the heat.

     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

     EQUIPMENT AND UTENSILS - DURABILITY AND STRENGTH

     The gaskeet for the True 2 door cooler needs to be replaced.

     Correction: Provide equipment or utensils that are durable under normal conditions.

     Code 4-201.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The counter top that the can opener is mounted to needs to be replaced, not a cleanable surface anymore.

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

     Code 4-601.11 (C)

5. May 31, 2023 Routine · 1 priority, 5 priority foundation, 1 core, 1 repeat
   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Corn chowder and mushroom soup dated 5/30/23 was above 50 degrees. Soup not properly cooled within 6hrs. Both soups were discarded during the inspection.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     The Person in Charge must train staff in proper cooling methods.

     Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (7)

   • Not serious Priority Foundation Repeat Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Reduced oxygen packaged fish shall be removed from package during thawing.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     When cooling soups break down into shallow pans or use ice wands.

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

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement. Update menu to identify all itmes that may be served undercooked.

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine test kit is not available for checking sanitizer concentrations.

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

     Code 4-302.14

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. All certified food manager certificate have expired>

     Correction: Provide an approved certified food protection manager in the food establishment within [time period].

     Code 12-201.11 (A) (1)