BEEF'O'BRADY'S

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Refrigerated make-table at cookline ambient temperature 46F. A large pan of ice is used to help control the temperature. Two stop sales issued on items stored overnight inside unit. Warning - From follow-up inspection 2026-04-23: Use of the cooler has been discontinued. Manager provided an invoice showing a new cooler has been ordered and will arrive on Monday. Time Extended

High Priority - Live, small flying insects found. Two flies crawling on container of cooking oil at cookline. Two flies flying in kitchen at cookline. Five flies flying in kitchen in warewash area. Seven flies crawling on cutting board in kitchen in warewash area. Four flies crawling in floor and/or flying in server station. Following day callback per Linda. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside top of refrigerated make-table at cookline: cooked chicken wings (58F - Cold Holding); raw chicken (55F - Cold Holding). Manager stated both items have been held inside the cooler overnight and have not been removed today.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside top of refrigerated make-table at cookline: cooked chicken wings (58F - Cold Holding); raw chicken (55F - Cold Holding). Manager stated both items have been held inside the cooler overnight and have not been removed today. Stop sales issued. Inside walk-in cooler: raw shrimp (72F - Cold Holding). Manager stated the shrimp was thawed this morning approximately 20 minutes prior, then moved the shrimp to the walk-in freezer to rapidly cool to 41F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Employee at cookline filled a pitcher with water at handwash sink on end of cookline.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Refrigerated make-table at cookline ambient temperature 46F. A large pan of ice is used to help control the temperature. Two stop sales issued on items stored overnight inside unit. Warning

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair top of refrigerated make-table in server station. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups in server station.

Basic - Equipment in poor repair. 1. Microwave at cookline rusted inside. 2. Interior of reach-in cooler at cookline damaged with exposed insulation. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Several cracked and/or missing floor tiles throughout kitchen. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Several cracked pans and/or lids in-use with food throughout kitchen. Repeat Violation

Basic - Food stored on floor. Two containers of cooking oil stored directly on floor at cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Green wire shelving inside beer walk-in cooler soiled with mold-like substance. 2. Area around doors of cooler in bar area soiled with mold-like substance.

Basic - Old labels stuck to food containers after cleaning. Old label stuck to side of one clean pan on clean dish shelf in warewash area.

Basic - Unclean building components, attachments or fixtures. Several ceiling tiles at cookline soiled with dust and/or stained with food debris. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside cooler drawer at grill: beef (48F - Cold Holding); chicken (51F - Cold Holding). Employee at cookline stated the beef and chicken were both inside the cooler when he opened this morning and he had not removed them today. Cooler drawer appears to be slanted and off-track. 2. Inside refrigerated make-table at cookline: sliced tomatoes (58F - Cold Holding); diced tomatoes (56F - Hot Holding); coleslaw (59F - Cold Holding); grilled mushrooms (48F - Cold Holding); shredded lettuce (52F - Cold Holding). Employee at cookline stated all items were held inside unit overnight and he had not removed any of them today. Upon inspection, air vents inside unit are completely covered with ice. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Inside cooler drawer at grill: beef (48F - Cold Holding); chicken (51F - Cold Holding). Employee at cookline stated the beef and chicken were both inside the cooler when he opened this morning and he had not removed them today. Cooler drawer appears to be slanted and off-track. Stop sales issued. 2. Inside refrigerated make-table at cookline: sliced tomatoes (58F - Cold Holding); diced tomatoes (56F - Hot Holding); coleslaw (59F - Cold Holding); grilled mushrooms (48F - Cold Holding); shredded lettuce (52F - Cold Holding). Employee at cookline stated all items were held inside unit overnight and he had not removed any of them today. Upon inspection, air vents inside unit are completely covered with ice. Stop sales issued. Warning

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing bleach on shelf directly beside microwave in server station. Manager removed bleach from area during this inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Interior of reach-in cooler near fryers heavily soiled with food debris. 2. Bottom edge of deflector plate inside ice machine soiled with mold-like substance. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler lower drawer at grill slanted, appears to be off track and is not keeping food inside below 41F. Stop sales issued on food inside unit. 2. Refrigerated make-table at cookline not keeping foods 41F or below. Multiple stop sales issued inside unit. Air vents inside unit appear to be completely iced over. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups near fountain machine in server station.

Basic - Floor tiles missing and/or in disrepair. Several cracked and/or missing floor tiles at cookline. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Several cracked plastic pans stored on shelf above three-compartment sink. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Exposed insulation on interior of reach-in cooler door near fryers.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelving at cookline lined with torn foil.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Exterior of fryers soiled with grease. 2. Wooden shelving in bar area soiled with mold-like substance.

Basic - Unclean building components, attachments or fixtures. 1. Air vents throughout establishment soiled with dust. 2. Wire shelving on walls in server station soiled with dust.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Manager tested quaternary sanitizer bucket in server station, 0ppm. Minspector tested sanitizer to verify, still 0ppm. Inspector tested quaternary sanitizer at three compartment sink, 0ppm. Manager set up sanitizer bucket with bleach instead of quaternary, then chlorine 50ppm. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler near grill: chicken 46F. Employee stated chicken had only been in reach-in cooler for two hours and placed in freezer to cool to 41F. On shelf near grill: chicken 55F, shrimp 50F, beef 46F, fish 59F. Employee stated all had been in-use for two hours. Employee added ice bags and moved all to freezer to cool to 41F. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2023-01-10: Inside reach-in cooler near fountain machine: cups of sour cream 47F-48F. Employee stated they were placed in cooler less than one hour prior. Inspector had employee place in freezer to cool to 41F. Admin Complaint

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from dining room and began scooping ice without washing hands or using gloves. Repeat Violation Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched phone and pants, then put on gloves without washing hands.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee scooped ice after placing raw hamburger on grill and changing gloves without washing hands. Repeat Violation Admin Complaint

High Priority - Employee washed hands with cold water. Employee washed hands with cold water at hand sink near kitchen entrance.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above containers of sauce inside walk-in cooler. Manager removed shell eggs from cooler during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On rolling cart near grill: raw chicken stored above raw beef, fish, and shrimp. Inspector had employee move chicken to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler near fountain machine: cups of sour cream 45F. Employee stated sour cream was stored inside unit overnight. Stop sale issued.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler near grill: chicken 46F. Employee stated chicken had only been in reach-in cooler for two hours and placed in freezer to cool to 41F. On shelf near grill: chicken 55F, shrimp 50F, beef 46F, fish 59F. Employee stated all had been in-use for two hours. Employee added ice bags and moved all to freezer to cool to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Liquid soap stored on top of single-use gloves on storage rack near walk-in cooler. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing on faucet above mop sink. Backflow prevention device missing on faucet behind building.

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to properly calibrate thermometer. Inspector reviewed process with manager during this inspection.

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee with artificial nails scooped ice without wearing gloves.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Chicken wings cooked cooked in a non-continuous process without written procedures.

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. None available. Inspector provided establishment with cleanup plan during this inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table near grill. Can opener blade on prep table near three-compartment sink. Deflector plate inside ice machine. Repeat Violation

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. No verifiable proof provided.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of bleach on storage shelf near entrance of kitchen. Manager labeled bottle during this inspection. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwash sink at entrance of kitchen. Manager turned on hot water line and water is 100F. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank inside walk-in cooler near bar area not secured.

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 fish thawed inside ROP package on shelf near grill.

Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 06/2022. Printed and posted during this inspection. Corrected On-Site

Basic - Dead roaches on premises. One dead roach on clean dish storage shelf behind bar. Employee cleaned and discarded during this 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. Employee radio stored on shelf above single-use trays and cans of sauce. Employee removed from kitchen during this inspection. Employee jackets hanging from storage rack near walk-in cooler. Corrective Action Taken Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Drink cups on table near fountain machine.

Basic - Food storage container/container lid cracked or broken. Cracked plastic pan on prep table near three-compartment sink. Cracked pan on shelf above dish machine.

Basic - Food stored on floor. Oil stored on floor near grill. Box of shrimp stored on floor inside walk-in freezer. Manager removed from floor during this inspection. Box of bleu cheese stored on floor inside walk-in cooler. Manager removed from floor during this inspection. Corrective Action Taken Repeat Violation

Basic - Grease receptacle lid open, broken, or missing. Grease receptacle behind building. Employee closed lid of grease receptacle during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower shelf of prep table near fountain machine. Vents on ice machine. Floor around ice machine. Ceiling air vents throughout kitchen. Repeat Violation

Basic - Open dumpster lid. Dumpster behind building. Employee closed dumpster lids during this inspection. Corrected On-Site

Basic - Plumbing system in disrepair. Hot water in wait station hand sink leaking.

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler behind bar. Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink near grill.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from back door and began handling food without washing hands. Manager had employee wash hands. Corrective Action Taken

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shrimp then changed gloves without washing hands before handling ready to eat food on front line. Manager had employee wash hands and change gloves. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in kitchen area. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over 1000 island dressing in reach-in cooler next to fryers. Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in reach-in cooler across from grill. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from grill: cheese (52F - Cold Holding); tomatoes (51F - Cold Holding); slaw (49F - Cold Holding); lettuce (51F - Cold Holding); beef (48F - Cold Holding). Manager stated items placed in cooler at 11:00 am. Manager moved items to walk-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle of bleach stored on prep table in wait station. Manager moved bottle of bleach to area where chemicals are stored. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grill. Can opener on prep table next to office. Cutting boards stored in dish area.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no test kit for chlorine or quaternary.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink on cook line. Manager provided hand towels. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents on cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above cook line microwaves. Manager discarded drink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and cigarettes stored on counter next to microwave in wait station. Employees removed items. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Boxes of soda stored on floor outside of office. Manager placed items on shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer on cook line.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above grill greasy. Walk-in cooler gasket.

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler across from cook line grill.