Full Mile Beer Co & Kitchen

Year by year

Inspections

1. Nov 20, 2025 Re-Inspection · No Reinspection Required

   No violations cited.

2. Nov 12, 2025 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on menu is missing disclosure Asterisks for menu items that can be ordered undercooked/raw.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Sliced tomatoes 43 F, Marinated chicken 43 F cooling improperly deep covered pans in the bottom beverage-air prep cooler.

     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

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Cooking oil 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

   • Not serious Good Retail Practice

     PEST - EVIDENCE

     Evidence of pests observed. Flies observed in the kitchen area.

     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

     TEMPERATURE - COLD HOLDING

     Pepperoni (salami) in the top Pizza prep cooler being cold held at 46 degrees F.

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

     Code WFC 3-501.16

3. Oct 23, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of the trash cans and back walls of the Norlake three door prep cooler 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

     TEMPERATURE - COOLING

     Fresh mushrooms 48 F in deep plastic containers with the lid on in the bottom pizza prep cooler, and fresh mushrooms in deep plastic pan at the top pizza prep cooler is at 49 degrees F after less than 2 hours of receiving.

     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

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for cut refrigerated uncooked fries.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

4. Mar 2, 2023 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice Repeat

     PEST - OUTSIDE OPENINGS - Not Corrected

     Rear exit door has gap at bottom allow rodents and insect entry.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

5. Feb 15, 2023 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Par-cooked fries in walk in cooler is 53 at degrees F after 5 hours. It is improperly cooled. Fires cooled in large deep plastic container with lid on top.

     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

     Buffalo Ranch dressing 2/3, Falafel 1/28, goat cheese 12/28, Vinaigrette dressing 12/03, corn beef 2/04, has a datemark that exceeds 7 days. Pizza sauce in table top cooler 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)

     PERSON IN CHARGE - DUTIES

     The Person in Charge (PIC) is not performing the following duties: vomiting and diarrhea clean up, and employee illness reporting agreement

     Correction: The person in charge shall ensure or provide training so that employees are trained on employee illness health reporting and how to clean up vomit and diarrhea.

     Code WFC 2-103.11

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     Rear exit door has gap at bottom allow rodents and insect entry.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Walls in food preparation area contain heavy dust debris. It is not clean.

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

     Code WFC 6-501.12

   • 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

   • Not serious Good Retail Practice

     STORAGE - IN-USE UTENSILS

     In-use spatula improperly stored in stale water.

     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 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Slice prosciutto in pizza make table top cooler is being cold held at 53 degrees F.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Thermometer in table top line cooler, Beverage Air cooler, and upright Duker cooler is missing or not properly located.

     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)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for breading kept at 70 F or ambient air temperature

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

6. Feb 21, 2020 Routine Inspection · No Reinspection Required

   No violations cited.

7. Dec 12, 2018 Pre-Inspection · No Reinspection Required

   No violations cited.

8. Oct 18, 2018 Pre-Inspection · No Reinspection Required

   No violations cited.