Hop Haus Brewing Company

Year by year

Inspections

1. Nov 7, 2025 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN - Not Corrected

     1) The bar ice bin does not have a proper air gap between the drain and the sewage system, the hose is resting inside the drain. 2) The kitchen food prep sink air gap is covered with a plastic bottle.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING - Not Corrected

     1) In brewery area, the rinse compartment of the 3-compartment sink is leaking into a catch bucket below. 2) In brewery area, hot water valve at handwashing sink is turned off and hot water is not provided. 3) In kitchen area, the rinse compartment of the 3-compartment sink is leaking into a catch bucket below. Additionally, water leaks from warewashing sink faucet. 4) In kitchen, water pipe under prewash station is leaking into a bucket below that is overfilled and draining towards floor drain. 5) At prep sink, there is a leak at faucet and water leaks on the floor from the air gap as the catch drain does not appear wide enough to capture the water.

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

     Code WFC 5-205.15

2. Nov 5, 2025 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     1) The bar ice bin does not have a proper air gap between the drain and the sewage system, the hose is resting inside the drain. 2) The kitchen food prep sink air gap is covered with a plastic bottle.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed handling ready to eat buns 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

     Deli slicer is stored with blade area visibly soiled with cheese particles.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. 1) In prep cooler, flats of eggs stored above gallon of milk and cheese. 2) In walk-in cooler, flats of eggs stored above RTE red cabbage and cheese curds.

     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

     In kitchen several items being cold held are not datemarked or has a datemark that exceeds 7 days. Housemade chipotle dated 10/11, 10/25, 10/21, habanero cream 10/19, 10/24, beer mustard 9/28, guacamole 10/23. In walk-in cooler, cooked chicken wings dated 10/27F, habanero 10/29, pickled cabbage 10/28, adobo 10/29. In prep cooler, open milk and cream not dated.

     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 - PLUMBING

     1) In brewery area, the rinse compartment of the 3-compartment sink is leaking into a catch bucket below. 2) In brewery area, hot water valve at handwashing sink is turned off and hot water is not provided. 3) In kitchen area, the rinse compartment of the 3-compartment sink is leaking into a catch bucket below. Additionally, water leaks from warewashing sink faucet. 4) In kitchen, water pipe under prewash station is leaking into a bucket below that is overfilled and draining towards floor drain. 5) At prep sink, there is a leak at faucet and water leaks on the floor from the air gap as the catch drain does not appear wide enough to capture the water.

     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

     HANDSINK - ACCESSIBLE/CONVENIENT

     1) In brewery area hand sink is temporarily not available when sink is used to make a water bath for a mixture in a beaker. 2) Server station is set up for chip & salsa portioning in hall area where hand sink is not accessible or conveniently located.

     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 available at bar handsink for hand drying.

     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 Corrected on site

     LABEL - WORKING CONTAINER

     Containers of water, oil on cookline are not labeled. Spray bottle with bleach 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)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for quat sanitizer is dispensing under the required 200ppm. Wiping cloth bucket <200ppm. Quat sanitizer to be 200-400ppm.

     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.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor)

     SANITIZATION - FOOD SURFACES

     1) At bar slushy machine parts that are cleaned in place are described as being cleaned with hot water and sanitizer. 2) In kitchen, deli slicer parts that are cleaned in place is described as being cleaned with sanitizer only.

     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.

     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 - HOT HOLDING

     Pork top layer 110F in steam well, below product 147F. Other items in steam well holding >135F.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     1) Batter station on ice, fish batter holding 41F-50F, cheese curd batter holding 56F. Product had been out of temperature control for about 4.5 hours. Containers are not surrounded by ice water mixture on all edges. 2) In prep cooler, sliced tomatoes stacked above fill line at 47F, layers below holding at 41F.

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

     Code WFC 3-501.16

3. Oct 18, 2023 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     EQUIPMENT - NSF/ANSI - Not Corrected

     In brew area, several green Menards pails do not meet ANSI standards for food service equipment and are used to store ingredients for brewing.

     Correction: Replace with only ANSI accredited equipment in the facility, or submit to the Department for evaluation and approval of non-ANSI equipment.

     Code WFC 4-205.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING - Not Corrected

     In brew area, hot water valve at handwashing sink is turned off.

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

     Code WFC 5-205.15

4. Oct 17, 2023 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed handling toast and cutting lemon 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) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Ice machine has black build-up along with the white ice shield.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     In walk-in cooler, ground beef is stored above whole fish on speed rack.

     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

     1. In walk-in cooler, lime cream sauce dated 10/10, corn aioli dated 10/6, guac dated 10/9, hot pickled peppers 10/7, and garlic oil sauce dated 10/4 have a datemark that exceeds 7 days. 2. In bar area, milk, cream, and open whipping cream are 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)

     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. PIC did not know to report diagnosed foodborne illness to health department.

     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

     EQUIPMENT - NSF/ANSI

     In brew area, several green Menards pails do not meet ANSI standards for food service equipment and are used to store ingredients for brewing.

     Correction: Replace with only ANSI accredited equipment in the facility, or submit to the Department for evaluation and approval of non-ANSI equipment.

     Code WFC 4-205.11

   • Not serious Good Retail Practice Corrected on site

     FOOD - THAWING

     In prep sink, raw meat was thawing submerged in water without running water.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     In brew area, hot water valve at handwashing sink is turned off.

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

     Code WFC 5-205.15

   • Not serious Good Retail Practice Corrected on site

     HANDSINK - TEMPERED WATER

     Handsinks do not have tempered water.

     Correction: Provide a water temperature of at least 100 degrees F.

     Code WFC 5-202.12(A)

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT

     At the plate passthrough station, servers are tasked with portioning salsa, chips, and adding pickles to dishes before delivered to customers. This area does not have accessible or conveniently located handwashing.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees or cease food handling in this area.

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

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink in bar area.

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

     Code WFC 6-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at bar handsink and catering room handsink for hand drying.

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

     Code WFC 6-301.12

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     1. The sanitizer concentration for two quat buckets used in the kitchen is at 0ppm, replaced with fresh bucket dispensing at 150ppm. According to instructions, concentration should be 200-400ppm. 2. The bar staff is filling sanitizer from product at mop sink. Product is approved for restaurant use, but states to leave on surface for 10minutes and then rinse with water.

     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

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonia is expired.

     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 - COOKING

     Raw battered white fish was cooked to a temperature of 138F.

     Correction: Cook raw animal foods to the appropriate time and temperature. Adjust procedures and methods.

     Code WFC 3-401.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - REHEATING

     Nacho sauce reheated in hot holding unit at 110F after 1 hour.

     Correction: Adjust procedures and methods to properly reheat food intended for hot holding to at least 165 degrees F within 2 hours.

     Code WFC 3-403.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     1. In 2-door cooler on cook line, ranch is at 45F and sour cream at 44F. Air temperature of cooler is above 41F. 2. On cart near fryers, fish batter at 51F and cheese curd batter at 57F on ice. In server area, salsa at 54F and pickles at 57F on ice. Ice is only below items and not surrounding.

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

     Code WFC 3-501.16

   • 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

5. Mar 16, 2021 Pre-Inspection · No Reinspection Required

   No violations cited.