Reefpoint Brewhouse

Year by year

Inspections

1. Mar 5, 2026 Routine · 4 priority foundation, 1 core, 1 repeat
   • Not serious Priority Foundation Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     ROP fish observed to be thawing inside ROP environment.

     Correction: Adjust procedures or methods to properly thaw foods. Action Taken: Fish were removed from ROP environment.

     Code 3-501.13 (E)

   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for bucket of salsa in the basement walk-in cooler.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Action Taken: Salsa was placed in shallow containers.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at bar hand wash.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Action Taken: Paper towel replaced at bar hand wash.

     Code 6-301.12

   • Not serious Priority Foundation Repeat Corrected on site

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working containers of fryer filter cleaner not labeled with common name of product.

     Correction: Label working containers with the common name of the material used. Action Taken: Container of powder labeled during inspection.

     Code 7-102.11

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     Wall panel observed to be missing next to the hot holding case at the end of the cookline.

     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

2. Apr 4, 2025 Re-inspection · No items found

   No violations cited.

3. Mar 14, 2025 Routine · 2 priority, 1 priority foundation, 5 core, 4 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     Employee observed not washing hands after changing tasks or changing gloves.

     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

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Ready to eat cooked onions in au jus stored under raw bacon in basement walk-in cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working containers of degreaser is 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 Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Several cooked and cooled food items (rice, cabbage, chicken) in the kitchen coolers and walk-in basement cooler throughout the facility 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. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     1. In-use knives at cook line and at sandwich prep are stored wedged between the prep coolers. 2. In-use tongs at cook line is stored in a sanitizer bucket with a wiping cloth.

     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. Action Taken: Knives and tong were sent to be washed, rinsed, sanitized and air dried.

     Code 3-304.12

   • Not serious Core

     KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

     It was observed that eating utensils are being wrapped for service where the food or lip contact surface could be contaminated.

     Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface. Wrap utensils with handles exposed rather than lip contact surfaces.

     Code 4-904.11 (A)

   • Not serious Core

     FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

     Floor and wall juncture in basement kitchen at warewashing sink is missing the base cove and is creating a void space under the dry wall.

     Correction: Provide base coving.

     Code 6-201.13 (A)

   • Not serious Core Repeat Corrected on site

     DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

     Employee items are improperly stored: 1. Cell phone and keys stored above prep line. 2. Keys and cigarettes are stored at drink mixing area at bar. 3. Coffee mug with straw stored above ice machine. 4. Uncovered drink cup stored above prep line.

     Correction: Relocate employee storage to prevent contamination of food, equipment, linens, single-use and single service articles. Action Taken: Items were relocated.

     Code 6-403.11 (B)

4. Oct 1, 2024 Re-inspection 2 · No items found

   No violations cited.

5. Apr 8, 2024 Re-inspection · 1 core, 1 repeat
   • Not serious Core Repeat

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     4/8/24: Enclosed area immediately outside of lower kitchen is not an approved food area: 1. Wooden entrance door has a large gap at bottom of door and several inch gap at top. 2. Door is not protected from public entrance and opens freely. 3. Walls of storage area are untreated wood and screens have been repaired but still provide no protection to the interior from the elements. 5. Shelving units contain catering equipment and utensils. 6. Shelving units contain cardboard boxes containing to-go items. 7. Wood smoker observed in area. 01/24/24: Enclosed area immediately outside of lower kitchen is not an approved food area: 1. Wooden entrance door has a large gap at bottom of door and several inch gap at top. 2. Door is not protected from public entrance and opens freely. 3. Walls of storage area are untreated wood with window screen windows on top that are ripped and torn and provide no protection to the interior from the elements. 4. Pooling water/melted snow observed on concrete floor. 5. Shelving units contain catering equipment and utensils. 6. Shelving units contain cardboard boxes containing to-go items. 7. Wood smoker observed in area.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

6. Jan 24, 2024 Routine · 5 priority, 8 priority foundation, 14 core, 7 repeat
   • Serious Priority

     HACCP PLAN - SUPPORTING DOCUMENTS

     After a review of the HACCP Plan, supporting documents are not provided or are missing for the packages of reduced oxygen packaging of fish and seafood.

     Correction: Provide supporting documents and any other information as requested by the department or its Agent.

     Code 1-106.12 (E) and (F)

   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after changing tasks, handling raw food items then ready-to-eat foods, and after touching soiled equipment.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Action Taken: Training provided on the proper times to wash hands.

     Code 2-301.14

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Smoked chicken in prep cooler is cold held at 48°F.

     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

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     Plumbing system not provided with an air gap or backflow prevention at the mop sink.

     Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

     Code 5-203.14

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - SEPARATION

     Glass cleaner stored on top of prep cooler lid.

     Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning. Action Taken: Relocated cleaner.

     Code 7-201.11 (A)

   • Not serious Priority Foundation

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) has not provided food safety training to employees on proper glove usage, when to wash hands, special processes (frozen fish must remain frozen per HACCP plan), employee illness, food temperatures and actively monitoring cooking, cooling, & reheating temperatures, and checking sanitizer bucket concentrations.

     Correction: The person in charge shall provide food safety training to employees on: 1. Washing hands and proper glove use. 2. Special processes (reduced oxygen packaging) 3. Employee illness 4. Checking sanitizer concentrations. 5. Taking temperatures and using a thermometer.

     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.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination. Action Taken: V&D procedure provided to Chef.

     Code 2-501.11

   • Not serious Priority Foundation

     THAWING - REDUCED OXYGEN PACKAGED FISH

     1. In-house reduced oxygen packaged (ROP) salmon fillets are being improperly thawed in stand-up cooler. 2. Commercially prepared mussels are being thawed and cold held in walk-in cooler and at cook line.

     Correction: 1. ROP seafood must be frozen before, during, and removed from packaging in a frozen state prior to thawing. 2. Follow manufacturer's directions for thawing seafood. The mussel container stated, "do not thaw, cook immediately from frozen state". Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Ready to eat food is imporperly date marked and being kept for 8 days rather than 7. Chef states that former inspector provided misinformtion.

     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. PLEASE NOTE: DAY 1 IS THE DAY YOU PREP THE FOOD ITEM, so you have 6 days after the item is made to use or

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement on daily specality menu's and brunch menu. .

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

     Code 3-603.11 (B)

   • Not serious Priority Foundation

     WAREWASHING - SINK COMPARTMENT REQUIREMENTS - IMMERSION

     The warewashing sink compartments are incapable of allowing immersion of equipment or utensil.

     Correction: Provide drain plugs for 3 compartment sink in lower kitchen. Provide sink compartments that can accommodate immersion of the largest equipment and utensils.

     Code 4-301.12 (B)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     1. Prob thermometer for taking temperatures at cook line is visibly soiled and was observed touching the ground. .2. Tongs used to grab raw chicken at grill line dunked into sanitizer bucket with wiping cloth containing 0ppm sanitizer and placed back on prep counter. 3. Interior of potato peeling machine in lower kitchen is soiled with old food debris.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Repeat

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing braclets and watch while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core

     EATING, DRINKING, OR USING TOBACCO

     Employee beverages observed throughout the main kitchen and server station that could contribute to food contamination.

     Correction: Provide employee break room or designate an area away from food preparation for drinking and eating.

     Code 2-401.11 (A)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Containers of cooked brussel sprouts, cooked vegetables, and smoked chicken, that were not in the process of cooling, were observed to be unwrapped or uncovered under condenser fan in lower kitchen walk-in cooler.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     1. Knives in upper and lower kitchen observed to be stored wedged between prep coolers and counter top and also stored on non-clean surfaces of prep cooler.

     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 Corrected on site

     WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS

     Wiping cloth solution is dirty and is at 0ppm chlorine.

     Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris. Action Taken: Sanitizer buckets and wiping clothes were refreshed.

     Code 3-304.14 (D)

   • Not serious Core

     EQUIPMENT AND UTENSILS - CAST IRON, USE LIMITATIONS

     Cast iron skillet observed hanging on rack of clean cookware.

     Correction: Remove cast iron cooking utensils. Cast iron may not be used for utensils or food contact surfaces of equipment.

     Code 4-101.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     1. The exterior of equipment in the lower kitchen is not cleaned on a frequent basis. 2. The interior of the walk-in cooler in the lower kitchen is heavily soiled and has a mold like susbtance on the ceiling, walls and light sheilds.

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

     Code 4-602.13

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Enclosed area immediately outside of lower kitchen is not an approved food area: 1. Wooden entrance door has 2 foot gap at bottom of door and several inch gap at top. 2. Door is not protected from public entrance and opens freely. 3. Walls of storage area are untreated wood with window screen windows on top that are ripped and torn and provide no protection to the interior from the elements. 4. Pooling water/melted snow observed on concrete floor. 5. Shelving units contain catering equipment and utensils. 6. Shelving units contain cardboard boxes containing to-go items. 7. Wood smoker observed in area.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

   • Not serious Core

     SEWAGE - OTHER LIQUID WASTES AND RAINWATER

     Water is draining from unknown source and pooling on the floor of the lower level kitchen. No floor drain observed.

     Correction: Provide a method of draining that meets the State Uniform Plumbing Code. Referral will be made to the department of safety and professional services for follow up.

     Code 5-403.12

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     1. Ceiling tiles are missing, water damaged, or in disrepair throughout the upper and lower kitchen. 2. Walls throughout kitchen area have been damaged: Missing corners at door ways exposing unsealed sheet rock, wood that has been installed and not sealed, walk-in cooler (not in use) storing bread has several large holes that are being covered by worn duct tape or stuffed full of rags. 3. Floor under ice machine is unsealed. Front leg of ice machine is also supported by unsealed wooden block.

     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

   • Not serious Core

     LIGHT BULBS - PROTECTIVE SHIELDING

     Lights located in throughout the upper and lower kitchen are not shatter resistant or shielded.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code 6-202.11

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     1. The exterior door in the enclosure area has a very large gap and is not self-closing or tight-fitting. 2. Screening of the enclosure areas is ripped and torn in places.

     Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

     Code 6-202.15 (A) (3)

   • Not serious Core

     DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

     Employee personal items are stored in dry storage areas or on shelving.

     Correction: Provide additional storage space for employees coats and purses. Relocate employee storage lockers to prevent contamination of food, equipment, linens, single-use and single service articles.

     Code 6-403.11 (B)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floors, walls, and ceilings throughout the upper and lower kitchen have various greasey deposits, large accumulations of dust and old food debris and are not routinely cleaned. The floor outside of smoker has an accumulation of grease and meat bits.

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

     Code 6-501.12