Branded Steer (the)

Year by year

Inspections

1. Feb 23, 2026 Follow Up · 2 core, 2 repeat
   • 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 immediately.

     Code 12-201.11 (A) (1)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     The trays used to hold dishes when running through the dishwasher has excessive (lime) buildup. Also, some lime build up inside the dishwasher.

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

     Code 4-601.11 (C)

2. Feb 18, 2026 Routine · 1 priority foundation, 4 core, 1 repeat
   • Not serious Priority Foundation

     NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN

     The non-continuous cook process has no prior approval. According to the cook, raw chicken wings are initially cooked (deep fried) to about 140F, cooled, and then recooked (deep fried) at service time.

     Correction: Food improperly prepared shall be discarded. Submit plan with procedures indicated in 3-401.14 (F) for approval by regulatory authority. OR fully cook the chicken wings to 165F or higher on the first fry.

     Code 3-401.14 (F)

   • 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 immediately.

     Code 12-201.11 (A) (1)

   • Not serious Core Corrected on site

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

     Wiping cloth used for wiping surfaces stored on the cutting board on the kitchen line.

     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

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Ladel used on the kitchen line to serve aus jus has the handle deteriorating with pieces breaking off and is not maintained in good repair.

     Correction: Ladel was removed from use.

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The trays used to hold dishes when running through the dishwasher has excessive (lime) buildup. Also, some lime build up inside the dishwasher.

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

     Code 4-601.11 (C)

3. Jul 17, 2025 Routine · 1 priority foundation, 3 core
   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working containers of a spray bottle not labeled with common name of product.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • 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

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the small tray like device below the soda gun in the holster at the bar have a build up of gunk, mold, and other debris.

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

     Code 4-601.11 (C)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - ORIGINAL CONTAINER

     Coffee filters not stored in original container or not properly protected from contamination. They are exposed to the open air.

     Correction: Store single-use articles in their original container or use other effective means to prevent contamination. Store upside down, in a plastic container, or in the original shipping plastic sleeve.

     Code 4-903.11 (C)

4. Dec 4, 2024 Follow Up · No items found

   No violations cited.

5. Nov 26, 2024 Routine · 1 priority, 3 priority foundation, 4 core
   • Serious Priority

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

     The LTS 3000 sanitizer used for the dishwasher and the bar glass washer is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Repair person has been called. Washer should be checked at least weekly to verify proper concentration of the chlorine sanitizer.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     ASSIGNMENT

     There is no designated person in charge (PIC) available at the time of inspection.

     Correction: A person in charge shall be provided on premises at all times during hours of operation.

     Code 2-101.11

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Date marking was either missing or not changed from the last time used. Short ribs had a date of 11/19 but cook stated that they were cooked yesterday. Refried beans has a date of 11/16. Cooked ribs did not have a date on from being cooked 2 days ago. Cooked rice had no date mark from yesterday. French Onion soup had a date of 11/19.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink on the kitchen cook line.

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

     Code 6-301.11

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Food not protected from contamination with a sticky fly strip hanging over the hot hold area on the kitchen line.

     Correction: Remove the fly strip. Fly strip removed.

     Code 3-307.11

   • Not serious Core

     WAREWASHING - CLEAN SOLUTIONS

     The rinse solutions for the bar glass washer and the kitchen dishwasher is using dirty water with food debris to rinse.

     Correction: Maintain clean solutions for warewashing at all times.

     Code 4-501.18

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The upright Turbo Air freezer is dirty on the inside floor and door panel/side panel.

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

     Code 4-601.11 (C)

   • Not serious Core

     REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

     Some of the floor tiles in the ware wash area are broken and cracked. Ceiling tile above the food prep sink is moved out of place.

     Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace tile.

     Code 6-501.11

6. Feb 28, 2024 Routine · No items found

   No violations cited.

7. Jul 24, 2023 Follow Up · No items found

   No violations cited.

8. Jul 20, 2023 Routine · 1 priority, 1 priority foundation, 5 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Mixed vegetables in drawer coolers on the kitchen line is cold held at 43°F. Diced ham in the door cooler on the kitchen line is held at 44F.

     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

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     The walk in cooler underneath the cooling unit cools to 40F but the front of the walk in cooler only gets to 44F. The drawer and door coolers on the kitchen line are running at about 44F.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - STORED OFF FLOOR

     Wiping cloth sanitizer solution in the red bucket on the kitchen line is stored on the floor.

     Correction: Store wiping cloth sanitizer solution off the floor and in a manner to prevent cross contamination.

     Code 3-304.14 (E)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     A rag was used as a cover for the containers containing toppings in the cold hold prep cooler on the kitchen line instead of a cover.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces on the side and front of the grill had accumulation of grease and food debris build up. The bins in the back room used for flour and sugar were dirty on top with dust and food debris. The spare spinner used to mix eggs for omelets had a build up of food debris.

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

     Code 4-601.11 (C)

   • Not serious Core Corrected on site

     INSECTS AND RODENTS - OUTER OPENINGS - SCREENING

     Door located in the back of the kitchen is open and not provided with a screen.

     Correction: Provide screens or other effective means or close openings to the outside. Doors and windows kept open to provide ventilation shall be provided with screens, air curtains or other effective means to prevent entrance of rodents and pests. Door was closed and operator was advised to get a screen door if wantingto keep the door open for ventilation.

     Code 6-202.15 (D)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floor area around the stove in the back room was very dirty with food debris and grease.

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

     Code 6-501.12