Brown Wood LLC

Year by year

Inspections

1. Feb 4, 2026 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES - Not Corrected

     Non-food contact surfaces of interior of dish machine 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)

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - UNNECESSARY ITEMS - Not Corrected

     A large volume of variety of items (cooking equipment, old ceiling tiles, etc.) in the establishment, particularly the basement, are unnecessary to its operation or maintenance.

     Correction: Remove items that are unnecessary to the operation and maintenance of the food establishment. This includes food service equipment that is no longer used or nonfunctional.

     Code WFC 6-501.114

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - LIGHT INTENSITY - Not Corrected

     The lights in the dish machine area are burned out or not working.

     Correction: Provide appropriate lighting intensity in all work and storage areas.

     Code WFC 6-303.11

   • Not serious Good Retail Practice

     TOILET ROOM - MAINTENANCE - Not Corrected

     One of the public toilet rooms has a toilet that is not working.

     Correction: Provide public toilet rooms with a supply of toilet tissue available at each toilet and maintain clean and in good repair.

     Code WFC 8-201.16

2. Jan 28, 2026 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of interior of dish machine and interior of toaster oven 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)

     EMPLOYEE HEALTH REPORTING

     Not all employees have been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice

     FOOD - CONTAMINATION

     Throughout establishment (dry storage, coolers, and freezer) employee personal foods are stored mixed in with customer foods.

     Correction: Change methods or procedures to protect foods from contamination. Provide separate areas for employee belongings and foods.

     Code WFC 3-307.11

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in back utensil washing and food prep room is not working. Water is turned off and there are a couple inches of standing water in bottom of sink basin.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink in bar or at handsink in kitchen. Employee states that cloth rags are used to dry hands.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - UNNECESSARY ITEMS

     A large volume of variety of items (pots, pans, cooking equipment, old ceiling tiles, etc.) stored in the food establishment in food prep room and in basement are unnecessary to its operation or maintenance.

     Correction: Remove items that are unnecessary to the operation and maintenance of the food establishment. This includes food service equipment that is no longer used or nonfunctional.

     Code WFC 6-501.114

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - LIGHT INTENSITY

     The lights in the dish machine area are burned out or not working.

     Correction: Provide appropriate lighting intensity in all work and storage areas.

     Code WFC 6-303.11

   • Serious Priority (CDC risk factor)

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Not serious Good Retail Practice

     TOILET ROOM - MAINTENANCE

     One of the public toilet rooms has a broken flush handle and toilet is not working.

     Correction: Provide public toilet rooms with a supply of toilet tissue available at each toilet and maintain clean and in good repair.

     Code WFC 8-201.16

3. Aug 9, 2023 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - COOKING/BAKING SURFACES

     Interior/door of microwave oven and toaster oven is not being cleaned at least every 24 hours.

     Correction: Clean microwave oven door seals and cavities at least every 24 hours per manufacturer's recommended cleaning procedure.

     Code WFC 4-602.12(B)

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of stove top and oven 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)

     CLEAN - FREQUENCY/CONTAMINATION

     Pizza slicer used with TCS food not cleaned at least every 4 hours or after [condition].

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Thermometer in Artic Air table top cooler is missing.

     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

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range).

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

4. Jun 28, 2021 Routine Inspection · No Reinspection Required

   No violations cited.

5. Jun 24, 2021 Pre-Inspection · No Reinspection Required

   No violations cited.