BEEF O' BRADY'S

High Priority - Lactic acid sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink at bar tested 0 ppm, manager remade tested 1875. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corn 48 F- retemp 41 F, cut lettuce 48 F- retemp 41F in prep cooler on cook line. Manager placed on ice. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker. Manager removed splitter. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine. Cutting board on prep cooler. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Portion cup in pizza sauce.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted, manager inverted at time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on reach in cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers and cups wet nesting. Repeat Violation

Basic - Equipment in poor repair. Reach in cooler door handle broken. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Throughout kitchen.

Basic - Food storage container/container lid cracked or broken. Container of cheese cracked manager discarded at time of inspection. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Liquid margarine on floor. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler. Repeat Violation Warning - From follow-up inspection 2025-10-21: Time Extended - From follow-up inspection 2025-10-21: Time Extended - From follow-up inspection 2025-10-22: Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine. Repeat Violation Warning - From follow-up inspection 2025-10-21: Time Extended - From follow-up inspection 2025-10-21: Time Extended - From follow-up inspection 2025-10-22: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler. Repeat Violation Warning - From follow-up inspection 2025-10-21: Time Extended - From follow-up inspection 2025-10-21: Time Extended - From follow-up inspection 2025-10-22: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted. Warning - From follow-up inspection 2025-10-21: Time Extended - From follow-up inspection 2025-10-21: Time Extended - From follow-up inspection 2025-10-22: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Warning - From follow-up inspection 2025-10-21: Time Extended - From follow-up inspection 2025-10-21: Time Extended - From follow-up inspection 2025-10-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Repeat Violation Warning - From follow-up inspection 2025-04-21: Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine. Repeat Violation Warning - From follow-up inspection 2025-04-21: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2025-04-21: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting next to soda machine. Repeat Violation Warning - From follow-up inspection 2025-04-21: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up up up in reach in freezer. Warning - From follow-up inspection 2025-04-21: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves for food prep without washing hands. Discussed proper hand washing procedure.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 46 F, Cheese 52 F in reach in cooler. Operator placed on ice at time of inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Soda gun at bar. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Need test stops for lactic acid.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine.. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted at bar.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on reach in cooler . Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee prepping food with no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in peppers in reach in cooler.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in cheese in reach in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on counter with containers.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Dented/rusted cans present. See stop sale. Two dented cans of Marinara sauce in dry storage.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 0 ppm, operator remade tested 150ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. Soda gun at bar. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For dish machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowls with no handle in fries reach in freezer. Operator removed at time of inspection. Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. Two dented cans of Marinara sauce in dry storage.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over prep sink. Operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker next to prep sink. Operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting in dish area. Repeat Violation

Basic - Floors not maintained smooth and durable. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels on containers in dish area.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm, operator remade tested 150 ppm. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee work with raw beef and changed gloves to grab cheese without washing hands.

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 employee touch sandwich with bare hands, discussed using gloves or tongs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 47 F in reach in cooler on cook line, operator placed on ice at time of inspection. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent to operator at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun a5bar area. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees signed at time of inspection. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee vape pen above prep table.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees prepping and cooking food with no hair restraint.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to dish machine.

Basic - Equipment in poor repair. Microwave door handle broken in bar.

Basic - Floors not maintained smooth and durable.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in front counter area and kitchen. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen. Operator removed at time of inspection. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind grill.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm of chlorine. Three compartment sink set up with 150 ppm of quaternary. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies is dish area.

High Priority - Presence of insects, rodents, or other pests. 1 live insect underneath hand sink in dish area. Operator eliminated,cleaned and sanitized the area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw shrimp 45 F, sliced ham 45 F, diced tomato 45 F, sour cheese 45 F, queso 46 F, raw chicken 45 F, temped at 12 pm. Sliced ham 42 F, sour cream 38 F, diced tomato 41 F, queso 38 F, raw shrimp 40 F, raw chicken 43 F, second temperature at 1:09 pm. Technician on site at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line soiled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine on front service line.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food held next to portioned marinara in walk in cooler. Operator relocated at time of inspection to avoid cross contamination. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cup used as scoop in bulk sugar on front service line. Operator removed at time of inspection. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled with old food debris.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled in dish area above and below dishwasher and three compartment sink.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer buckets in dish area and on cook line first tested at 0 ppm. Operator re made and tested at 150 ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar on front cook line not labeled.

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle stored on hand sink on service line Corrected-observed employee remove Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with a clear liquid not labeled Corrected-observed employee label Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on prep table Corrected-observed employee remove Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink in dish area Corrected-observed employee replace Corrected On-Site

Basic - Stored food not covered. Observed garnish at bar area Corrected-observed employee cover Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler next to grill station temping sliced cheese (55°F - Cold Holding re-temp 45°); sausage (50°F - Cold Holding re-temp 38°). Operator placed items in freezer. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board next to walk in cooler soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar handwash sink no soap. Operator stocked handwash sink with paper towels at time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at bar handwash sink. Operator stocked handwash sink at time of inspection Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink hot water in men's room and ladies room temping at 82°-85°. Run water time for both sinks 1-2 minutes.

Basic - Accumulation mold-like substance in the interior of the ice machine/bin by server station.

Basic - Cook on cooks line portioning food has ineffective hair restraint.

Basic - Equipment or utensils not designed or constructed in a durable manner. Gaskets in reach in cooler on cooks line in disrepair. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop sink not hung to dry. Operator placed hung mop to dry at time of inspection. Corrected On-Site