BRASS RING PUB

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Onion soup 48F, lobster bisque 45F, in walk in cooler since yesterday cooked more than 6 hours ago. Stored in a deep container.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Onion soup 48F, lobster bisque 45F, in walk in cooler since yesterday cooked more than 6 hours ago. Stored in a deep container.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Operator replaced empty container200ppm. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and served food, or prepared a beverage without washing hands. Server washed her hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Home made buttermilk Ranch dressing 41F-53F, Butter Chips 46-47F in expo line, not prepped or portioned today, in cooler since yesterday. Stacked to high.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Home made buttermilk Ranch Dressing 41F-53F, Butter Chips 46-47F in expo line, not prepped or portioned today, in cooler since yesterday. Stacked to high. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control mashed potatoes in expo area no time mark. Operator stated cooked at 12pm and will be discarded at 4pm. Operator timed . Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Onion soup 48F, lobster bisque 45F, in walk in cooler since yesterday cooked more than 6 hours ago. Stored in a deep container.

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

Intermediate - Spray bottle containing bleach not labeled in dish area. Operator labeled. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust under dish machine.

Basic - Wiping cloth sanitizing solution stored on the floor at cook line. Operator placed on a shelf. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle resting in holster with green mold like substance. Ice chute at soda machine by emergency exit has an accumulation of black mold like substance. Corrected On-Site Warning - From follow-up inspection 2025-06-30: Soda gun holster at bar has an accumulation of mold like substance. Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Observed raw calamari stored over raw vegetables not commercially packaged in reach in freezer at back kitchen . operator stored items properly. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed Sanitizer in unlabeled spray bottle at dry storage shelf. Operator libeled properly. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance at back storage area.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand wash sink in back kitchen. Operator put up proper sign Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wash cloth solution at 0PPM. Operator mixed fresh solution to 50 ppm Corrected On-Site

High Priority - Cook switched from working with raw beef placing it on the grill, to ready-to-eat chicken wings, taking wings out of the fryer without washing hands. Cook went to wash his hands. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Salmon 40F not removed from packaging. Removed from freezer yesterday.

Intermediate - Handwash sink used for purposes other than handwashing. Filling station for sani buckets, hand sink in prep area. Repeat Violation

Intermediate - Spray bottle containing windex not labeled in dish area. Operator labeled. Corrected On-Site

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

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. Salmon 40F not removed from packaging. Removed from freezer yesterday. See stop sale

Basic - Ice scoop handle in contact with ice at bar. Operator removed. Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses. Knifes on cook line. Operator removed knifes. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler at cook line.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 10ppm in prep area. Operator set up fresh solution at 75ppm. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wing sauce w butter 49°F, on cookline for less than 2 hours. Cook placed in an ice bath. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 120°F hotholding in wait area, for less than one hour. Stored in triple pans . Cook reheated to 170°F, for further hot holding. Corrected On-Site

Intermediate - Spray bottle containing windex not labeled in storage area. Operator labeled. Corrected On-Site

Basic - Ice scoop handle in contact with ice at bar . Bar tender removed. Corrected On-Site

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. Emailed poster Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Flour in dry storage Operator labeled Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over pickles in cooler at cook line ; Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. prime rib (102F - Hot Holding) in hot box in the kitchen As per operator food out of temperature for less than 30 minutes; operator placed food to be reheated and set up hot box to a higher temperature Corrective Action Taken

Intermediate - Non-service animals permitted in the premises of the establishment- dog inside the restaurant at the hostess stand ; educated operator;

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. Tuna still in ROP bag in cooler at cook line; Operator cut bags; Corrected On-Site

Basic - Dishware not cleared of gross food and waste prior to being placed in dishmachine- cheese still left on plates after washed in the dishmachine Operator educated employee; plates returned to be rehashed Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. baked sweet potatoes (50-54F - Cooling);in stand up cooler at cook line; as per operator food cooked last night; food wrapped in foil and stored in the cooler overnight; food never reached 41° F within 6 hours. See Stop Sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over pickles in reach in cooler at cook line; Raw tuna packages stored above wasabi and seaweed in Stan up cooler at cook line; Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. baked sweet potatoes (50-54F - Cooling);in stand up cooler at cook line; as per operator food cooked last night; food wrapped in foil and stored in the cooler overnight; food never reached 41° F within 6 hours. See Stop Sale.

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

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Basic - Bowl or other container with no handle used to dispense stock in reach in cooler at cook line; Operator removed and replaced it with laddel Corrected On-Site

Basic - Employee eating in a food preparation area/ expo line. Operator educated.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over or with unwashed produce. Raw beef over lemons/walk in cooler/corrective action taken/operator stored raw foods properly. Corrected On-Site

Basic - Food stored on floor. Ground beef/walk in cooler/corrective action taken/operator stored foods back on shelf. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar/prep area/kitchen

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly landing on clean kitchen pan in storage area. Pan cleaned and sanitized. 2 flies flying around prep area.

High Priority - Raw animal food stored over or with unwashed produce. Walk in cooler - raw beef over unwashed tomatoes. Beef relocated. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing wrist watch. Watch removed. Corrected On-Site

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

Basic - In-use utensil stored in sanitizer between uses. Cook line - knives stored in sanitizer. Knives relocated. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler blower guards. Guards cleaned during inspection. Corrected On-Site

Basic - Unscreened kitchen window left open. Window closed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.sanitizer/corrective action taken/operator labeled chemical. Corrective Action Taken

Basic - Food stored on floor.groundbeef/walk in cooler/corrective action taken/operator stored foods back on shelf. Corrective Action Taken

Basic - Ice scoop handle in contact with ice.bar area/corrective action taken/operator stored ice scoop properly. Corrective Action Taken

Basic - Stored food not covered.cooked potatoes/walk in freezer/corrective action taken/operator covered foods. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name.sugar/storeroom/corrective action taken/operator labeled food. Corrective Action Taken