The Lone Girl Brewing Company

Year by year

Inspections

1. Sep 16, 2026 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of the slicer are soiled and unclean - the underside of the sharpener housing has a buildup of food residue which could contaminate foods while the slicer is in use.

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

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Containers of shredded corned beef (cooked) placed in walk in cooler and covered with plastic wrap and product depth was 4 to 5 inches. Product began cooling about 1.5 hours previously and temp's at 85F.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Ready to eat foods being cold held is not datemarked - cut leafy greens (lettuce) and sliced turkey in the ATosa two door prep cooler; heavy cream in the walk in cooler; portioned bags of cooked noodles in the Avantco two door prep cooler.

     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 - EQUIPMENT

     The Avantco two door prep cooler has a noticeable amount of of water on the inside bottom of the cooler.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee observed not washing hands 1) before changing gloves due to a task change (wearing gloves employee handled raw meat, and then changed gloves - a hand wash is required before putting on new gloves due to the handling of raw product); 2) no handwashing occurring between handling dirty dishes and putting away clean dishes.

     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

     HANDWASHING - DRYING

     No single-use toweling available at handsink for hand drying at the rooftop bar, the dish wash handsink or the handsink next to the door to the walk in cooler. There was no soap at the rooftop bar handsink.

     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

     LABEL - WORKING CONTAINER

     Bins of foods on the server side of expo window are unlabeled (appear to be four/sugar). On the shelf above the table where the slicer is stored, a container with a product label of ground black pepper has a white product stored inside it and thus is unlabeled/not labeled correctly. Oil and water squeeze bottles at the grill are unlabeled.

     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 (March 2026).

     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

     THERMOMETER - MISSING INDICATING

     Thermometer in the Avantco 2 door prep cooler is pushed to the far back of the cooler and unable to located a thermometer in the Atos two door prep cooler.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

2. Apr 18, 2025 Re-Inspection · No Reinspection Required

   No violations cited.

3. Apr 8, 2025 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of slicer are soiled and unclean: food debris is accumulated under the cover for the blade sharpener which could be knocked loose and contaminate food being prepped on the slicer.

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

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Employee wearing gloves handles raw cut beef and then without changing gloves touches a ready to eat hamburger bun.

     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

   • Not serious Good Retail Practice Corrected on site

     FOOD- THAWING ROP FISH

     Frozen fish in reduced oxygen packaging (ROP) is being improperly thawed.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Not serious Good Retail Practice Corrected on site

     FOOD - CONTAMINATION

     Food is subject to potential contamination by employee drinks being uncovered (1), drinks being stored above and on food prep surfaces, and the storage of an employee cell phone on a stack of clean plates.

     Correction: Change methods or procedures to protect foods from contamination.

     Code WFC 3-307.11

   • Not serious Good Retail Practice

     FOOD - UNCOVERED

     Foods in the prep coolers in kitchen 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. If cross-contamination is evident, discard suspected foods

     Code WFC 3-302.11(4)

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink at the dish 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 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

     LABEL - WORKING CONTAINER

     Squeeze bottles in kitchen for water and butter are 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) Corrected on site

     TEMPERATURE - HOT HOLDING

     Cheese sauce in steam table being held at 110-119F.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Arctic Air countertop cooler on server side of expo window is holding foods at 43-50F: coleslaw 43F, pico 44F, sour cream 48F, blue cheese dressing 40F.

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

     Code WFC 3-501.16

4. Sep 19, 2023 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     FOOD - SAFE

     Shield in ice machine had visible mildew. Ice is used for drinks.

     Correction: Discard unsafe or adulterated food items.

     Code WFC 3-101.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink at dish station.

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

     Code WFC 6-301.11

   • Not serious Good Retail Practice Corrected on site

     TABLEWARE CONTAMINATION

     At the upstairs patio server station, drink glasses are stored or displayed immediately next to a handwash sink and could be contaminated from splash over during handwashing.

     Correction: Store utensils in a manner to avoid contamination.

     Code WFC 4-904.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Pulled pork (122-124F) and cheese sauce (112F) in steam table on the prep line in kitchen in being hot held at [degrees F].

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Diced tomatoes, artichoke dip in right side prep top cooler being cold held at 44-47F. Foods in the bottom of the cooler were cold held at 41F.

     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 has no written plan for using time as a public health control for chicken, fish, onions held on ice on the grill line or for the sliced tomaotos, sauces, garnishes held on ice at the the server expo line.

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

     Code WFC 3-501.19

5. May 7, 2021 Routine Inspection · No Reinspection Required

   No violations cited.

6. May 17, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

7. Jan 25, 2017 Re-Inspection · No Reinspection Required

   No violations cited.

8. Jan 4, 2017 Routine Inspection · Reinspection Required

   No violations cited.

9. May 17, 2016 Pre-inspection · Reinspection Required

   No violations cited.