Great Dane Pub And Brewing

Year by year

Inspections

1. Mar 24, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     The food storage racks in the walk-in cooler that are exposed to splash, spillage, or other food soiling is no longer easily cleanable with food debris build up and paint are peeling off.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In the upstairs walk-in cooler raw brown shell eggs over ready to eat foods, cooked black beans and sliced tomatoes.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Not serious Good Retail Practice

     GOOD REPAIR - CUTTING SURFACES

     Three cutting boards: all three food preparation are heavily scratched are no longer easily cleanable.

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

     Code WFC 4-501.12

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     The food preparation sink faucet handle is leaking.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for both the bar low temperature dish machines at 0ppm.

     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 - HOT HOLDING

     Miso soup in warmer at 130F for hours.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     WAREWASHING - TEMPERATURE MEASURING DEVICE

     An irreversible registering temperature indicator is not provided. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

2. Jun 15, 2023 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT - Not Corrected

     The 1 door upright salad cooler in the kitchen has a broken taped door handle.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR - Not Corrected

     Coving of the floor/wall juncture is missing in areas of the basement prep kitchen. Trim is missing along the basement prep kitchen window. The ventilation grate next to the window in the basement prep kitchen is rusted.

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT - Not Corrected

     A test kit for the sanitizer iodine is not available in the brewing area.

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

     Code WFC 4-302.14

3. Jun 8, 2023 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed handling mint for ready-to-eat tabbouleh with bare hands.

     Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.

     Code WFC 3-301.11

   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Food contact surfaces of the Chefmate slicer in the prep kitchen are 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

     CONSUMER ADVISORY

     Consumer advisory on menu is missing an asterisk on the flank steak and the disclosure statement at the bottom of the menu is needed on page 1.

     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

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In a cookline drawer cooler, raw chicken was stored above mushrooms and raw ground beef was stored above fish.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Various ready-to-eat TCS foods were past allotted 7 days. Examples: tarter sauce dated 5/30, poblano sauce dated 5/29, hummus dated 5/27, ranch dressing dated 5/30.

     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

     Frozen tuna 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

     GOOD REPAIR - EQUIPMENT

     The 1 door upright salad cooler in the kitchen has a broken taped door handle.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     The basement prep kitchen handsink drain is leaking.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code. Maintain plumbing in good repair.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     Coving of the floor/wall juncture is missing in areas of the basement prep kitchen. Trim is missing along the basement prep kitchen window. The ventilation grate next to the window in the basement prep kitchen is rusted.

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

   • Not serious Good Retail Practice Corrected on site

     REFUSE - OUTSIDE RECEPTACLES

     The covers for the outdoor waste receptacles are open.

     Correction: Provide tight fitting lids, doors and covers for the receptacles and waste handling units used for refuse, recyclables and returnables.

     Code WFC 5-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the pool hall bar 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. Maintain 50-200 ppm chlorine.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer iodine is not available in the brewing area.

     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)

     TEMPERATURE - COLD HOLDING

     Coleslaw at 50F and cut melon at 47F in kitchen expo cooler. Gorgonzola dressing at 46F and tarter sauce at 50F in kitchen expo cooler. Milk at 47F and boursin cheese at 44F in basement dairy cooler.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Thermometers missing in many refrigeration units.

     Correction: Provide indicating thermometers in all refrigeration units. Locate indicating thermometers in the warmest part of the refrigeration units and ensure they are easily visible.

     Code WFC 4-204.112

4. Mar 10, 2020 Routine Inspection · Reinspection Required

   No violations cited.

5. Mar 1, 2019 Re-Inspection · No Reinspection Required

   No violations cited.

6. Feb 18, 2019 Re-Inspection · Reinspection Required

   No violations cited.

7. Oct 8, 2018 Re-Inspection · No Reinspection Required

   No violations cited.

8. Oct 5, 2018 Re-Inspection · Reinspection Required

   No violations cited.

9. Sep 24, 2018 Routine Inspection · Reinspection Required

   No violations cited.

10. Apr 3, 2018 Re-Inspection · No Reinspection Required

    No violations cited.

11. Mar 27, 2018 Routine Inspection · Reinspection Required

    No violations cited.

12. May 23, 2017 Re-Inspection · No Reinspection Required

    No violations cited.

13. Apr 26, 2017 Routine Inspection · Reinspection Required

    No violations cited.

14. Jul 25, 2016 Re-Inspection · No Reinspection Required

    No violations cited.

15. Jul 18, 2016 Re-Inspection · Reinspection Required

    No violations cited.

16. Jul 8, 2016 Re-Inspection · Reinspection Required

    No violations cited.

17. Jun 20, 2016 Routine Inspection · Reinspection Required

    No violations cited.

18. Jun 9, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

19. Jul 3, 2014 Re-Inspection · No Reinspection Required

    No violations cited.

20. Jun 24, 2014 Routine Inspection · Reinspection Required

    No violations cited.

21. May 8, 2013 Re-Inspection · No Reinspection Required

    No violations cited.

22. Apr 30, 2013 Routine Inspection · Reinspection Required

    No violations cited.

23. May 10, 2012 Re-Inspection · No Reinspection Required

    No violations cited.

24. May 2, 2012 Routine Inspection · Reinspection Required

    No violations cited.