The Draft House Bar & Restaurant

Year by year

Inspections

1. Dec 9, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     The meat slicer is visibly soiled with a buildup of food debris.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     FOOD - SAFE

     A dented can of pizza sauce was found on the food storage rack in the basement area.

     Correction: Discard unsafe or adulterated food items.

     Code WFC 3-101.11

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Seasoned and unseasoned flour are stored in labeled containers.

     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

   • 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

   • Not serious Good Retail Practice

     WIPING CLOTHS

     Wet wiping cloths were discovered on the tops of prep tables.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

2. Oct 24, 2022 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN - Not Corrected

     1) Basement walk-in freezer has heavy frost build-up. 2) Kitchen ceiling tiles, walls and floors are dirty.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

3. Oct 21, 2022 Re-Inspection · Reinspection Required
   • Not serious Good Retail Practice

     FOOD - UNCOVERED - Not Corrected

     Foods are uncovered in kitchen upright freezer (french fries, wedges, sweet potato fries, chicken fingers, mini corn dogs), kitchen upright cooler (lettuce), chips on bottom kitchen shelf by sanitizer bucket. During reinspection 10-21-2022, food is uncovered in kitchen upright freezer.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

     Code WFC 3-302.11(4)

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN - Not Corrected

     1) Basement walk-in freezer has heavy frost build-up. 2) Kitchen ceiling tiles, walls and floors are dirty.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING - Not Corrected

     1) Par cooked chicken wings are being held without temperature control on kitchen cart for lunch service. 2) Top layer of raw chicken being held on ice on kitchen cart is at 51F. 3) Mashed potatoes in basement walk-in cooler is 45F. During reinspection on 10-21-2022, par cooked chicken wings cold held in cooler is at 51F.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL - Not Corrected

     Operator did not properly mark containers according to written plan for using time as a public health control. During reinspection on 10-21-2022, batter held by time plan was not marked on white board.

     Correction: Follow created written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

4. Sep 30, 2022 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - COOKING/BAKING SURFACES

     1) Interior of microwave oven is dirty. 2) Cooking pans are heavily encrusted.

     Correction: Clean microwave oven door seals and cavities at least every 24 hours per manufacturer's recommended cleaning procedure. Keep pans free of encrusted grease and other soil accumulations.

     Code WFC 4-602.12(B), 4-601.11

   • Not serious Good Retail Practice

     FIXED EQUIPMENT - CLEANING ACCESS

     Dish machine table and hand sink are located without adequate access for cleaning.

     Correction: Caulk/seal equipment to adjoining equipment or walls.

     Code WFC 4-402.11

   • Not serious Good Retail Practice

     FOOD - UNCOVERED

     Foods are uncovered in kitchen upright freezer (french fries, wedges, sweet potato fries, chicken fingers, mini corn dogs), kitchen upright cooler (lettuce), chips on bottom kitchen shelf by sanitizer bucket.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

     Code WFC 3-302.11(4)

   • Not serious Good Retail Practice Corrected on site

     FOOD - THAWING

     Fish in bucket in food prep sink thawed submerged but 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

   • Serious Priority (CDC risk factor) Corrected on site

     NON-CONTINUOUS COOKING

     Raw animal food cooked using a non-continuous cooking process has not received prior approval.

     Correction: Raw animal foods cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority.

     Code WFC 3-401.14

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     1) Basement walk-in freezer has heavy frost build-up. 2) Kitchen ceiling tiles, walls and floors are dirty.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • 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

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the kitchen and downstairs bar dish machines is at 0ppm. Wiping cloth solution of quaternary ammonium compounds is less than 150ppm in the kitchen wiping cloth bucket and greater than 400ppm in the bar wiping cloth bucket.

     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 sanitizer (quaternary ammonium compounds) is not available.

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

     Code WFC 4-302.14

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     Food stored on the floor in basement dry storage area and in basement walk-in freezer.

     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 are improperly stored in crack between dish machine table and wall.

     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

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     1) Par cooked chicken wings are being held without temperature control on kitchen cart for lunch service. 2) Top layer of raw chicken being held on ice on kitchen cart is at 51F. 3) Mashed potatoes in basement walk-in cooler is 45F.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator did not properly mark containers according to written plan for using time as a public health control.

     Correction: Follow created written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Spray bottle of diluted bleach is unlabeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

5. Feb 26, 2020 Re-Inspection · No Reinspection Required

   No violations cited.

6. Feb 5, 2020 Routine Inspection · Reinspection Required

   No violations cited.

7. May 13, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

8. Dec 20, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

9. Jan 19, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

10. Jan 25, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

11. Jan 6, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

12. Oct 14, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

13. Oct 11, 2012 Routine Inspection · No Reinspection Required

    No violations cited.