Mr Brews Taphouse

Year by year

Inspections

1. May 28, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed handling lemon slices for drinks 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

   • Not serious Good Retail Practice Corrected on site

     GOOD REPAIR - PLUMBING

     Two soda nozzle holder drains are plugged at the bar.

     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

     THERMOMETER - INACCURATE INDICATING

     Thermometer in prep cooler is broken.

     Correction: Replace thermometer.

     Code WFC 4-203.12

2. May 8, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     GOOD REPAIR - PLUMBING

     Two soda nozzle holder drains are plugged at the bar.

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

     Code WFC 5-205.15

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

     CLEANABLE - NONFOOD SURFACE - Not Corrected

     The wood supports under the kitchen shelves are made of unsealed wood and are not cleanable. There is ice build-up on the inside of the GE chest freezer and this ice build-up is not a cleanable surface.

     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)

     CONSUMER ADVISORY - Not Corrected

     Kitchen employee stated burgers will be cooked to order. The burgers on the menu are not marked with an asterisk.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition. Note - burgers on the kid's meal part of the menu do not apply to the consumer advisory.

     Code WFC 3-603.11

4. Sep 11, 2023 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     The potato slicers are visibly soiled with food debris build-up. The inside baffle of the ice machine is dirty with a black mildew like substance.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     The wood supports under the kitchen shelves are made of unsealed wood and are not cleanable. There is ice build-up on the inside of the GE chest freezer and this ice build-up is not a cleanable surface.

     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)

     CONSUMER ADVISORY

     Kitchen employee stated burgers will be cooked to order. The burgers on the menu are not marked with an asterisk.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition. Note - burgers on the kid's meal part of the menu do not apply to the consumer advisory.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor)

     DATE MARK - EXCEEDED OR MISSING

     In the True 2 door cooler there was observed to be foods held longer than 7 days, ex. gravy dated 8/31, cranberry aioli dated 8/28, and cajun sauce dated 8/28. In the drawer cooler under the grill, thawed precooked turkey and thawed precooked chicken were not dated.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the allotted 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. Review employee health reporting information with staff.

     Code WFC 2-201.11

   • Serious Priority (CDC risk factor)

     HANDWASHING - WHEN

     Employee observed not washing hands before handling food after taking a smoke break and observed not washing hands between glove changes after handling raw beef.

     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

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the 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 50-100 ppm chlorine.

     Code WFC 4-501.114

   • Not serious Good Retail Practice Corrected on site

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine is expired.

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

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     In the kitchen prep cooler portioned cups of ranch were holding at 48F and diced tomatoes were holding at 47F.

     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. Aug 17, 2021 Routine Inspection · No Reinspection Required

   No violations cited.

6. May 10, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

7. Apr 24, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

8. Jun 15, 2017 Re-Inspection · No Reinspection Required

   No violations cited.

9. Jun 6, 2017 Routine Inspection · Reinspection Required

   No violations cited.

10. Jun 29, 2016 Pre-inspection · No Reinspection Required

    No violations cited.