Cocoon Brewing

Year by year

Inspections

1. May 21, 2026 Follow Up · 1 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Can opener pierce was soiled with food residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

2. May 14, 2026 Routine · 2 priority, 1 priority foundation
   • Serious Priority

     TCS FOOD - COLD HOLDING

     PRIORITY: Sausage and marinara sauce were cold held at 50°F and 44°F respectively in the pizza prep cooler.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     PRIORITY: Mayo sauce was cold held at 66°F on ice during the inspection.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     French Onion dip in the tavern true cooler was datemarked for 5/5 and was not discarded by 5/14/2026. Discarded during the inspection.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Cooked chicken in the under counter cooler was datemarked for 5/4 and was not discarded by 5/14/2026. Discarded during the inspection.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Can opener pierce was soiled with food residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

3. Jun 10, 2025 Routine · 3 priority, 2 priority foundation, 2 core, 1 repeat
   • Serious Priority Corrected on site

     HANDWASHING PROCEDURE - MINIMUM 20 SECONDS

     PRIORITY: Employee observed not cleaning hands for at least 20 seconds. An employee washed their hands for about 10 seconds before returning to work with food. Education was provided to the manager during the inspection.

     Correction: Train food employees in proper handwashing techniques.

     Code 2-301.12 (A)

   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     PRIORITY: House red sauce made the previous day has not cooled within 6 hours. Two containers were discarded during the inspection. Cooling methods were discussed with staff and management and food safety signs were provided.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     PRIORITY: Grilled peaches made 6/3 has exceeded its date mark. The grilled peaches are 8 days old. An employee discarded the peaches during the inspection.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation Repeat

     PROPER COOLING METHODS - CRITERIA

     REPEAT: Improper cooling methods are observed for hummus and other foods in the 2 door cooler and prep cooler. The foods were cooling with lids and plastic wrap on. The lids were removed and foods were moved to the walk in cooler to facilitate faster cooling.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring PAA sanitizer concentration. The test strips are expired and do not cover the full range of the sanitizer per the chemical label.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing a watch on their wrist while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SCREENING

     The garage door located in the brewing room is open and not provided with a screen.

     Correction: Provide screens or other effective means or close openings to the outside. Doors and windows kept open to provide ventilation shall be provided with screens, air curtains or other effective means to prevent entrance of rodents and pests.

     Code 6-202.15 (D)

4. May 22, 2024 Routine · 1 priority, 2 priority foundation, 3 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Fresh cheese is held in the beer walk in cooler at 44°F. The ambient temp of the cooler was 43-45F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for fresh cheese in the walk in cooler. There was a large amount of condensation on the inside of the cover indicating that it was covered and placed in the cooler still warm..

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     The reach in cooler that is used to cool food is not sufficient in capacity to hold foods at 41F or below.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     Cooked sausage and mushrooms in the reach in cooler were observed in covered prep pans that were stacked.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Reach in cooler and walk in cooler is not equipped with an integral or permanently affixed temperature measuring device.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     There was ice build up on the condenser in the walk in cooler. .

     Correction: Repair equipment to good condition..

     Code 4-501.11 (A)