Hop Haus Brewing Company

Year by year

Inspections

1. Jan 9, 2025 Routine Inspection · No Reinspection Required

   No violations cited.

2. Apr 14, 2023 Routine Inspection · No Reinspection Required
   • 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

   • Serious Priority (CDC risk factor) Corrected on site

     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

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     Bottle of degreaser stored over splash guard of kitchen hand washing sink.

     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. Dec 22, 2021 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink at the bar.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Salt 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. Cover in not in use.

     Code WFC 3-302.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for quaternary ammonia in the kitchen sanitizer basin is at greater than 400ppm.

     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. Adjust sanitizer auto dispenser.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     Bags of grain stored on the floor in grain storage room.

     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 - IN-USE UTENSILS

     In-use utensil improperly stored. Handle of ice scoop in bar ice machine in contact with drinking ice.

     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

4. Aug 13, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

5. Feb 23, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

6. Jan 13, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

7. Oct 16, 2015 Routine Inspection · No Reinspection Required

   No violations cited.

8. Jun 23, 2015 Re-Inspection · No Reinspection Required

   No violations cited.

9. Jun 11, 2015 Pre-inspection · Reinspection Required

   No violations cited.