Draper Brothers Chop House

Year by year

Inspections

1. Apr 2, 2026 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice Repeat

     LABEL - WORKING CONTAINER - Not Corrected

     Oil container are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice Repeat

     STORAGE - FOOD ON FLOOR - Not Corrected

     Box produce stored on the floor in walk in cooler.

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

     Code WFC 3-305.11

2. Nov 25, 2025 Re-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Repeat

     DATE MARK - EXCEEDED OR MISSING - Not Corrected

     Caesar Salad dressing 11/17, Lemon basil dressing 11/04 in table top cooler in basement; it exceeds 7 days. In walk in cooler chop butternut squash, cream cheese, yellow sauce, mix greens is not date marked.

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

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor) Repeat

     EMPLOYEE HEALTH REPORTING - Not Corrected

     Employees have not 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 Repeat

     HANDSINK - SIGNAGE - Not Corrected

     No handwashing signage is provided at employee handwash sink in basement and main kitchen.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Serious Priority (CDC risk factor) Repeat

     HANDWASHING - DRYING - Not Corrected

     No single-use toweling for hand drying at sink in basement food prep area.

     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 Repeat

     LABEL - WORKING CONTAINER - Not Corrected

     Seasonings, spices, nuts, coffee, whip butter are stored in unlabeled container

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice Repeat

     PEST - EVIDENCE - Not Corrected

     Evidence of pests observed. In basement numerous mice droppings observed on floor adjacent to food prepare station of the facility,

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     SHELLSTOCK MAINTAINING IDENTIFICATION - Not Corrected

     Shellstock tags doesn't have last date of sale/ serving recorded on tag.

     Correction: Shellstock shall be held in original container until emptied and not commingled with other shellstock. Shellstock tags shall be held at food establishment for a minimum of 90 days after the shellstock container is emptied. Tags shall be kept in chronological order with last date of sale/serving recorded on tag. Discard shellstock where tags are not available.

     Code WFC 3-202.18; 3-203.12

   • Not serious Good Retail Practice Repeat

     STORAGE - FOOD ON FLOOR - Not Corrected

     Several Boxes of produce stored on the floor in walk in cooler.

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

     Code WFC 3-305.11

   • Not serious Good Retail Practice Repeat Corrected on site

     STORAGE - EQUIPMENT ON FLOOR - Not Corrected

     Dirty pan on floor in dishwashing area. It is improperly stored.

     Correction: Store equipment and utensils in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

3. Nov 17, 2025 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Repeat

     CLEAN - FOOD CONTACT SURFACES

     Meat slicer in basement is visibly soiled with food debris.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     DATE MARK - EXCEEDED OR MISSING

     Garlic cream, puree pumpkin, garlic tomato, being cold held is not datemarked. Lemon basil 11/04, parmesan aioli 11/04,lemon basil 11/04, cannoli cream 11/06, Caesar salad dressing 11/04 exceeds 7 days.

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

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not 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 PREP SINK

     Food prep sink is used to store dirty dishes.

     Correction: Provide and use a sink solely for the purpose of food preparation.

     Code WFC 4-301.16

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink in basement and main kitchen.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Serious Priority (CDC risk factor)

     HANDWASHING - WHEN

     Employee observed not washing hands before donning clean gloves.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling for hand drying at sink in basement food prep area.

     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

     LABEL - WORKING CONTAINER

     Seasonings are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     PEST - EVIDENCE

     Evidence of pests observed. Numerous fresh droppings observed on floor surfaces in more than one area of the facility, on food, or on food preparation surfaces and dead mice in basement on floor.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Serious Priority (CDC risk factor)

     SANITIZATION - FOOD SURFACES

     The thermometer is not being sanitized before use.

     Correction: After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine is not available at upstairs dishwasher.

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

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor)

     SHELLSTOCK MAINTAINING IDENTIFICATION

     Shellstock tags not available doesn't have last date of sal/ serving recorded on tag.

     Correction: Shellstock shall be held in original container until emptied and not commingled with other shellstock. Shellstock tags shall be held at food establishment for a minimum of 90 days after the shellstock container is emptied. Tags shall be kept in chronological order with last date of sale/serving recorded on tag. Discard shellstock where tags are not available.

     Code WFC 3-202.18; 3-203.12

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     Box produce stored on the floor in walk in cooler.

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

     Code WFC 3-305.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - EQUIPMENT ON FLOOR

     Dirty pan on floor in dishwashing area. It is improperly stored.

     Correction: Store equipment and utensils in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

4. Nov 17, 2025 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Repeat

     CLEAN - FOOD CONTACT SURFACES

     Meat slicer in basement is visibly soiled with food debris.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Repeat

     DATE MARK - EXCEEDED OR MISSING

     Garlic cream, puree pumpkin, garlic tomato, being cold held is not datemarked. Lemon basil 11/04, parmesan aioli 11/04,lemon basil 11/04, cannoli cream 11/06, Caesar salad dressing 11/04 exceeds 7 days.

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

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not 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 PREP SINK

     Food prep sink is used to store dirty dishes.

     Correction: Provide and use a sink solely for the purpose of food preparation.

     Code WFC 4-301.16

   • Not serious Good Retail Practice Repeat

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink in basement and main kitchen.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Serious Priority (CDC risk factor) Repeat

     HANDWASHING - WHEN

     Employee observed not washing hands before donning clean gloves.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling for hand drying at sink in basement food prep area.

     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 Repeat

     LABEL - WORKING CONTAINER

     Seasonings are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     PEST - EVIDENCE

     Evidence of pests observed. Numerous fresh droppings observed on floor surfaces in more than one area of the facility, on food, or on food preparation surfaces and dead mice in basement on floor.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Serious Priority (CDC risk factor) Repeat

     SANITIZATION - FOOD SURFACES

     The thermometer is not being sanitized before use.

     Correction: After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

   • Not serious Good Retail Practice Repeat

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine is not available at upstairs dishwasher.

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

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor)

     SHELLSTOCK MAINTAINING IDENTIFICATION

     Shellstock tags not available doesn't have last date of sal/ serving recorded on tag.

     Correction: Shellstock shall be held in original container until emptied and not commingled with other shellstock. Shellstock tags shall be held at food establishment for a minimum of 90 days after the shellstock container is emptied. Tags shall be kept in chronological order with last date of sale/serving recorded on tag. Discard shellstock where tags are not available.

     Code WFC 3-202.18; 3-203.12

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     Box produce stored on the floor in walk in cooler.

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

     Code WFC 3-305.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - EQUIPMENT ON FLOOR

     Dirty pan on floor in dishwashing area. It is improperly stored.

     Correction: Store equipment and utensils in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

5. Oct 16, 2024 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Repeat Corrected on site

     DATE MARK - EXCEEDED OR MISSING - Not Corrected

     In basement table top cooler: Peach puree, Sapphesha, Garlic Aioli all date marked 8/7; short ribs 8/05, red pepper in vinegar 7/13; Walk in cooler: cooked beef scrape8/7, cooked vegetable 7/21, corn puree 7/26, cream being cold held is not datemarked or has a datemark that exceeds 7 days.

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

     Code WFC 3-501.18

6. Aug 15, 2024 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Pasta maker, and meat slicer is visibly soiled with food debris.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     In basement table top cooler: Peach puree, Sapphesha, Garlic Aioli all date marked 8/7; short ribs 8/05, red pepper in vinegar 7/13; lettuce and arugula is not date marked Walk in cooler: cooked beef scrape8/7, cooked vegetable 7/21, corn puree 7/26, cream being cold held is not datemarked or has a datemark that exceeds 7 days.

     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

     GOOD REPAIR - CUTTING SURFACES

     Cutting boards are heavily scratched or pitted and are no longer easily cleanable.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code WFC 4-501.12

   • Serious Priority (CDC risk factor)

     HACCP SPECIAL PROCESSES

     No variance and/or HACCP plan has been approved for vegetables preserved in vinegar.

     Correction: Stop current process until a variance and/or HACCP plan has been applied for and approved by the Department.

     Code WFC 3-502.11; 3-502.12

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink upstairs coffee area.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Serious Priority (CDC risk factor)

     HANDWASHING - WHEN

     Employee observed not washing hands before donning gloves

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Container oil, spice is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for Chlorine in the dishwasher 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)

     SANITIZATION - FOOD SURFACES

     Thermometer not being sanitized.

     Correction: After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonia is not available or is expired/damaged.

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

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Brie cheese salami in Hoshizaki make table cooler is held at 51- 48 degrees F.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored in solution at 0 ppm quat.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

7. Mar 7, 2024 Re-Inspection · No Reinspection Required

   No violations cited.

8. Nov 9, 2023 Pre-Inspection · Reinspection Required
   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink in bar, kitchen, basement prep area, and dining area.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in kitchen and basement food prep area is not accessible. It is obstructed via waste container.

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

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

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Bins with flour are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice: Supply waste recep

     MISCELLANEOUS

     Bathroom doors are not self-closing. Unisex bathrooms do not have a covered waste basket.

     Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight and self-closing door. 2. Unisex restrooms need to have a covered waste basket for sanitary items.

     Code WFC 6-202.14, WFC 5-501.17

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - DESIGN

     Floor of walk-in, rivets in walk-in, and stairs are not smooth and easily cleanable.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code WFC 6-201.11