Titletown Brewing Company-tap Room Restaurant

Year by year

Inspections

1. Jul 30, 2025 Routine · 2 priority foundation, 8 core, 2 repeat
   • Not serious Priority Foundation

     RTE/TCS FOOD - DATE MARKING METHODS

     Date marking method for the sauces in the prep cooler is inadequate. The dates on the sauces in the prep cooler were past the 7 day shelf life. When asked about the accuracy of the dates, the operator stated that the dates on the stickers were from previous sauces.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (D)

   • Not serious Priority Foundation Corrected on site

     FOOD THERMOMETERS - CALIBRATION TO MANUFACTURER SPECIFICATIONS

     Operator did not know how to calibrate the food thermometers. Education was provided during the inspection to correct this.

     Correction: Food temperature measuring devices shall be calibrated to manufacturer's specifications.

     Code 4-502.11 (B)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. Per previous inspection reports, establishment has until 10/29/2025 to provide proof of a certified food manager to avoid further penalty fees.

     Correction: Provide an approved certified food protection manager in the food establishment within [time period].

     Code 12-201.11 (A) (1)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Shredded pork, shredded beef, vegetable mixture, and cheese in the hot holding unit were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - UNWASHED FRUITS AND VEGETABLES SEPARATED FROM RTE FOODS

     Unwashed grapes store in the same cambro as RTE meats and cheeses in the one door prep cooler.

     Correction: Rearrange food storage so that unwashed friuts and vegetables are stored under or away from RTE foods.

     Code 3-302.11 (A) (8)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - UNWASHED FRUITS AND VEGETABLES SEPARATED FROM RTE FOODS

     Unwashed cherry tomatoes stored over RTE breads and cheeses.

     Correction: Rearrange food storage so that unwashed friuts and vegetables are stored under or away from RTE foods.

     Code 3-302.11 (A) (8)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wet wiping cloth used for wiping surfaces stored on the counter.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The True prep cooler has ice buildup on the cambros and throughout the prep cooler

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The hot holding unit/convection oven is not maintained in good repair, as it is leaking on to the floor.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     The cutting boards on both prep coolers have excessive scoring and discoloration.

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

     Code 4-501.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The vents on the ceiling have visible dust buildup.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The bottom of both prep coolers has a buildup of food debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The fan on the floor in the kitchen has dust buildup

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     FOOD CONTACT SURFACES - COOKING AND BAKING EQUIPMENT

     The inside of the microwave cavity is soiled with food debris.

     Correction: Clean food cooking and baking equipment at least every 24 hours.

     Code 4-602.12 (A)

   • Not serious Core

     FOOD CONTACT SURFACES - COOKING AND BAKING EQUIPMENT

     Multiple sheet pans being stored under the pizza oven are soiled with crumbs and food debris.

     Correction: Clean food cooking and baking equipment at least every 24 hours.

     Code 4-602.12 (A)

   • Not serious Core

     FOOD CONTACT SURFACES - COOKING AND BAKING EQUIPMENT

     The inside of the pizza oven has accumulations of food debris.

     Correction: Clean food cooking and baking equipment at least every 24 hours.

     Code 4-602.12 (A)

   • Not serious Core

     FOOD CONTACT SURFACES - COOKING AND BAKING EQUIPMENT

     The inside of the convection oven is soiled with food debris.

     Correction: Clean food cooking and baking equipment at least every 24 hours.

     Code 4-602.12 (A)

2. Aug 6, 2024 Routine · 5 priority, 1 priority foundation, 7 core, 2 repeat
   • Serious Priority

     WHEN TO WASH

     PRIORITY: Employee observed not washing hands after touching cash and dirty utensils/equipmen, and then proceeded to serve ready to eat food items. Education was provided during the inspection about proper handwashing techniques.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     PRIORITY: The tamales in the steamwell hot holding unit were being hot held at 120°F. The tamales were covered in aluminum inside a plastic bag in the steamwell. Employee discarded the tamales during the inspection.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     PRIORITY: The salsas in the ice bath were being cold held at 53°F. The ice in the ice bath was mostly melted. Employee filled the ice bath with ice and the salsas were being cold held at 42°F afterwards.

     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

     PRIORITY: The corn beef and burger meat in the 3 door undercounter cooler had a preparation date of 7/28. Both food items should have been discarded on 8/3. The inspection was conducted on 8/6. Employee discarded both food items 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

     TOXIC SUBSTANCES - STORAGE

     PRIORITY: A bottle of ibuprofen was stored above the prep cooler. Employee moved the ibuprofen away from food preparation areas during the inspection.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code 7-201.11 (B)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Sandwich wood picks were stored on a soiled cup.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The dishwasher dish rack used to dry clean utensils was visibly soiled with food residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     REPEAT: The baffle of the ice machine was visibly soiled with slime build-up.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     REPEAT: There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST

     The commercial sealed food in the 2 door undercounter freezer was covered in ice build-up from the freezer.

     Correction: Store food in areas not exposed to splash, dust, or other contamination.

     Code 3-305.11 (A) (2)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     A hair scrunchy, hair net and a speaker were stored above the food plastic film preparation area. Hardware items were stored on a shelf with retail dry food items.

     Correction: Avoid storing employees personal items in food preparation/storage areas.

     Code 3-307.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     The protective seal of the 3 door undercounter cooler has not been removed.

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

     Code 4-101.19

   • Not serious Core

     FOOD PREPARATION SINK

     Significant food preparation is occurring without the use of a food preparation sink.

     Correction: A food preparation sink shall be provided for significant food preparation or in instances where food preparation is occurring below the flood level rim of a sink compartment such as thawing or vegetable washing.

     Code 4-301.16

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The oven in the kitchen area was leaking a liquid below the front side.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The seal of the 2 door undercounter freezer was broken, there was ice build-up in the inside cavity of the 2 door undercounter freezer. The freezer is not in good repair.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     Multiple ceiling vents were visibly dusty.

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

3. Aug 28, 2023 Routine · 1 priority, 2 priority foundation, 4 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     PRIORITY: Raw shell eggs observed stored over shredded lettuce in the prep cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Not serious Priority Foundation

     RTE/TCS FOOD - DATE MARKING METHODS

     Date marking method for preppared sauces is inadequate. Sauces are missing date mark.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (D)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Internal components of the ice machine are soiled with a black residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Roasted red peppers in the prep cooler were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Prep table cutting board is noted with excessive scoring.

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

     Code 4-501.12

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE-USE ARTICLES, LINENS - STORING PROHIBITIONS - SELF DRAINING POSITION

     Ice buckets are improperly stored in the upright position.

     Correction: Clean equipment and utensils shall be stored in a self-draining position to allow for air drying and covered or inverted.

     Code 4-903.11 (B)