Brass Ring Bar & Restaurant

Year by year

Inspections

1. Jan 8, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Au jus cooling slowly in plastic container on food prep sink drainboard at ambient room temperature.

     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

     DATE MARK - EXCEEDED OR MISSING

     RTE chicken, pulled pork, deli meat are not datemarked.

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

     Code WFC 3-501.18

   • Not serious Good Retail Practice Corrected on site

     FOOD- THAWING ROP FISH

     In small 2-drawer cooler under grill, frozen fish in reduced oxygen packaging (ROP) is being improperly thawed.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Not serious Good Retail Practice Corrected on site

     FOOD - THAWING

     Bag of queso improperly thawed in food prep sink - not thawing under running water.

     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

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS

     The handsink located in the basement of this facility is not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     In basement dry storage, bag of flour and boxes of single use items are stored on the floor.

     Correction: Store all food and single use items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COOLING

     Au jus at 88F in plastic container on food prep sink drainboard after cooling approximately 3 hrs - began cooling around 11am, temp checked at 2pm.

     Correction: Rapidly cool cooked food 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 food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

     Code WFC 3-501.14

2. Nov 19, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of soda gun holders are soiled and unclean.

     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) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     RTE cheesecake, sliced deli meats (ham, roast beef, turkey), sliced/diced tomatoes, and other RTE food items in kitchen prep coolers did not have datemarks. Other RTE food did have date mark (tape/marker).

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

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     GOOD REPAIR - FOOD CONTACT SURFACES

     White buckets used for storing tortilla chips are no longer easily cleanable.

     Correction: Replace tortilla chip containers to provide food contact surfaces that are smooth, free of sharp edges, and are free from breaks and cracks.

     Code WFC 4-202.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The chlorine sanitizer concentration at the Kitchen low temp dishmachine was 0 ppm. Sanitizer container was empty.

     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

     THERMOMETER - MISSING INDICATING

     Thermometer missing or not properly located in kitchen prep coolers.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     The following were observed: 1) Cleaning chemicals stored in bus tub on top of the kitchen dishmachine. 2) Auto-Chlor chemicals placed on top of the kitchen dishmachine. 3) Cleaning chemicals stored on shelf above sink in food prep room. 4) Sani solution for wiping cloths stored on drainboard at food prep sink in kitchen.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11

3. Nov 8, 2022 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The food prep sink does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     RTE food being cold held is not datemarked: aioli in bottom of two door kitchen prep cooler missing datemark; cheesecake in True single door cooler (near to soda dispenser in back) not datemarked; salsa in walk in cooler not datemarked.

     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 Corrected on site

     FOOD- THAWING ROP FISH

     Frozen fish in reduced oxygen packaging (ROP) is being improperly thawed. The manufacturer's instructions on the fish packaging states the fish should remain frozen and should be completely removed from packaging for thawing. Salmon in under grill cooler was thawing in the sealed manufacturer's packaging.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the low temp dish machine in kitchen is at ~ 10 ppm.

     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) Corrected on site

     TEMPERATURE - COLD HOLDING

     Food in Hoshisaki single door prep cooler being cold held at 51-52F - top- diced tomatoes 51F, salsa 51F; bottom chicken 52F, sour cream 51F.

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

     Code WFC 3-501.16

4. Jan 30, 2020 Re-Inspection · No Reinspection Required

   No violations cited.

5. Jan 24, 2020 Routine Inspection · Reinspection Required

   No violations cited.

6. Apr 25, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

7. Jun 5, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

8. Sep 13, 2016 Re-Inspection · No Reinspection Required

   No violations cited.

9. Jun 29, 2016 Re-Inspection · Reinspection Required

   No violations cited.

10. Jun 13, 2016 Routine Inspection · Reinspection Required

    No violations cited.

11. Jul 29, 2015 Re-Inspection · No Reinspection Required

    No violations cited.

12. Jun 15, 2015 Routine Inspection · Reinspection Required

    No violations cited.

13. Jul 7, 2014 Re-Inspection · No Reinspection Required

    No violations cited.

14. May 27, 2014 Routine Inspection · Reinspection Required

    No violations cited.

15. Apr 17, 2013 Re-Inspection · No Reinspection Required

    No violations cited.

16. Apr 4, 2013 Routine Inspection · Reinspection Required

    No violations cited.

17. Feb 22, 2012 Routine Inspection · No Reinspection Required

    No violations cited.