3 SONS BREWING CO LLC

Basic - Current Hotel and Restaurant license not displayed. Old license not displayed. Operator printed out current license. Corrected On-Site

Basic - Food stored on floor. In walk in cooler, thawing meat stored on floor. Operator moved meat to shelf. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed at pizza station employee removed pizza from oven and then garnished pizza with bare hands. Spoke to chef to explain to cook proper food handling procedures.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in walk in cooler container of pico de gallo labeled 07-27-2025. Per operator food prepared 7 days prior to the inspection. Operator voluntarily discarded. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Left flip top blue cheese (51F - Cold Holding); Cooked onions (55F- Cold holding ). Per operator food not prepared or portioned today. Food left in unit for approximately 3.5 hours. Operator placed food in reach in freezer to quick chill. Blue cheese -(42F Cold holding); Cooked onions (26F Cold holding). Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. In kitchen tongs hanging on oven handle. Operator removed during inspection. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At cook line bottom flip top cooler employee beverage amongst food items. Employee removed. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2025

Intermediate - Spray bottle containing toxic substance not labeled. Bar area- spray bottle containing sanitizer, employee labeled. Corrected On-Site

Basic - Single-service articles improperly stored. Knives, forks and spoons not inverted in cook line, employee removed to be washed, sanitized and stored inverted Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched ready to eat bread with bare hands while making sandwich for customer . Operator discarded bread , put gloves on and remade customer order. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw Yellow fin tuna thawing inside walk in cooler, operator removed from packaging. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided to operator; Operator printed and posted during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station- ; Blue cheese crumbles (45F - Cold Holding); Cooked onions (44F - Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager add ice to quick chill. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection. Corrected On-Site

Basic - Shelf under prep table in kitchen with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. Chef labeled container of flour. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shredded duck dated 6/29/22. Manager discarded. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by dish machine. Employee replaced. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at front bar has mold like substance on baffle above ice.

Basic - Current Hotel and Restaurant license not displayed. Manager provided paperless licensing bulletin to print from account.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open beverage in pizza unit cooler. Manager placed beverage in dedicated storage container for employees. Corrected On-Site

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Bar area-Employee labeled Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cold station

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of reach in freezer

Basic - Wet mop not stored in a manner to allow the mop to dry. Employee removed , cleaned, sanitized and stored properly Corrected On-Site