Fox City Brewing Company

I observed an employee handling food without restricting his hair that is longer than 1/2inch in the kitchen. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Manager should ensure that all employee prepping or handling food should properly restrain hairs longer than 1/2. correct 05/30/2026

Observed wet pans being stack and not properly dried before placing on the shelf for storage. all utensil and equipment need to be air dried or dried with a single use paper towel before storage to prevent the item from becoming contaminated. Train all employee on the proper air drying of utensil and equipment after being washed ans aanitized. correct by 05/30/2026

observed black sort build up behind the grill. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Correct by 06/01/2026

Observed the drink spout nozzle need to be cleaned had heavy syrup buildup, In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: COS the drink nozzle cleaned and replace with clean ones. corrected on 12/4/25

Observed a scoop handle buried in the bend of a bag of sugar, .In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. COS The manager removed the scoop from the sugar and placed correctly in the sugar with handle up.

Observed the drink spout nozzle need to be cleaned had heavy syrup buildup, In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: COS the drink nozzle cleaned and replace with clean ones

Observed carbon buildup and grease on the backside of the fryers in the kitchen area. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulation. The manager will have the back of the fryer cleaned by 5/5/25

We observed some tile crack on the floor of the main kitchen as you walk into the walk-in cooler. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. the manager should ensure that cracked tiles are replaced. correct by 02/14/2025

I observed an employee handling food without restricting his hair that is longer than 1/2inch in the kitchen. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Manager should ensure that all employee prepping or handling food should properly restrain hairs longer than 1/2. correct 09/13/2024

Observed mildew inside the ice bin above where the drink is served in the kitchen area, ) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. The inside of the ice bin will be cleaned by 5/1/24

Observed carbon buildup and grease on the backside of the fryers in the kitchen area. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulation. The manager will have the back of the fryer cleaned by 5/10/24

Observed a scoop handle buried in the bend of a bag of sugar, .In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. COS The manager removed the scoop from the sugar and placed correctly in the sugar with handle up.

Observed carbon buildup on the backside of the flat grill in the kitchen area. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulation. The manager will have the back of the flat grill cleaned by 1/30/24

Observed grease on the floor under the flat grill and oven in the kitchen, The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. The manager will have the employees scrub the floors under the fryer and flat grill by 1/30/24

Observed the handwashing station missing paper towels, Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels, COS the manager replaced the paper towels in at thje handwashing station

Observed the small reach in cooler not holding the proper temperature for cold holding food, Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements to hold the cold temperature at 41 degree and lower. The manager will have maintenance check the cooler by 9/28/23

Observed a chemical bottle not properly with the chemical name of the product, all chemical bottle need to be labeled properly with a common name of the chemical. COS chemical bottle labeled correctly.

Observed a fly bait trap hanging from the ceiling in the kitchen area that not approved, . Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, and the control of insects and rodents shall be allowed in a food service establishment. The manager will insure that only certified pest control product are used in the kitchen area only

Observed employee prepping and cooking with no beard guard on there face in the kitchen, 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. The manager will insure beard guard and hair restraint in place if they are longer than 1/2 in lenght.

Observed a employee wearing a bracelet while cooking in the kitchen area, all employee are allowed to only wear a solid wedding band in the kitchen while cooking , prepping or cleaning to prevent contamination of food and food contact surfaces. COS the employee removed bracelet .