Brass Monkey Sports Bar and Grill

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Approved source; food safe and unadulterated
  • High priority: Observed three raw shell eggs stored with cracks and broken shells. See stop sale.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed carton of heavy whipping cream (45°F) in flip top cooler opposite cookline in kitchen. Not prepared or portioned today. Stored in unit less than four hours per operator. Operator moved to walk in cooler to rapid chill to 41°F or below.
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Observed plate of Baked potatoes (97°F - Hot Holding) under no temperature control at food prep table next to cookline. Cooked less than three hours ago per operator. Operator discarded.
• In-use utensils properly stored
  • Basic: In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed four in use tongs at the cookline in the kitchen hanging on soiled pipes at hood.
• Handwashing and hygienic practices
  • Basic: Opened employee beverage container in single door reach in freezer opposite cookline in kitchen, with food to be served to customers.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. 1. Observed torn door gasket two door reach in cooler opposite fryers in kitchen.
  • Basic: Ice buildup in reach-in freezer on shelves at cookline in kitchen.
• Dishwashing facilities and test kits
  • Intermediate: No chemical test kit provided when using Quaternary sanitizer at wiping cloths.
  • Basic: Old labels stuck to clear food containers after cleaning and stored at cleaned utensil rack opposite dishmachine in kitchen.
• Food-contact surfaces clean and sanitized
  • Basic: Interior of oven has accumulation of black substance/grease/food debris at cookline in kitchen.
• Plumbing and backflow prevention
  • Basic: Water leaking from pipe at triple sink in kitchen.
  • High priority: Observed green spray hose at dish sink lower than flood rim of sink, laying in sink basin next to dishmachine in kitchen.

Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. At flip top cooler unit across from stove top: sliced ham (45°F - Cold Holding); diced tomatoes (46°F - Cold Holding); sliced turkey (46°F - Cold Holding) As per operator, all products stored in unit overnight . Not prepped or portioned today. See stop sale.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. At flip top cooler unit across from stove top: sliced ham (45°F - Cold Holding); diced tomatoes (46°F - Cold Holding); sliced turkey (46°F - Cold Holding) As per operator, all products stored in unit overnight . Not prepped or portioned today. See stop sale.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tile throughout kitchen shows damage and is in disrepair. Ceiling tiles partially repaired.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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°F to 70°F within 2 hours. On top of oven on tray: cooked potatoes (118°F at 3:15pm - Cooling) As per operator, cooling since 1pm. Product did not cool from 135°F to 70°F within 2 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. At flip top cooler unit: diced tomatoes (61°F at 2:45pm- Ambient Cooling) As per operator, cooling since 10:45am. Product did not cool to 41°F within 4 hours. See stop sale.
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler: clam chowder date 07/19/26; Gravy 07/20/26 See stop sale.
• Labeling, date marking and consumer advisory
  • High priority: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler: clam chowder date 07/19/26; Gravy 07/20/26 See stop sale.
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Roasted prime rib made 2 days not date marked. Advised operator to date mark.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. At flip top cooler units across from stove top and oven: sliced tomatoes (46°F - Cold Holding); diced tomatoes (47°F - Cold Holding); cooked chicken (48°F - Cold Holding); heavy cream (48°F - Cold Holding) As per operator, all products stored since 3 hours in unit . Not prepped or portioned today. Operator moved to quick chill in walk in cooler.
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. At stovetop: Au Jus (119°F - Hot Holding); chili (128°F - Hot Holding); House made French onions soup (129°F - Hot Holding) As per operator, stored 45 mins. Operator placed items to reheat to 165+F. House made French onions soup was reheated to 169°F.
  • High priority: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. On top of oven on tray: cooked potatoes (118°F at 3:15pm - Cooling) As per operator, cooling since 1pm. Product did not cool from 135°F to 70°F within 2 hours. See stop sale.
  • High priority: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. At flip top cooler unit: diced tomatoes (61°F at 2:45pm- Ambient Cooling) As per operator, cooling since 10:45am. Product did not cool to 41°F within 4 hours. See stop sale.
  • 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°F to 70°F within 2 hours. On top of oven on tray: cooked potatoes (118°F at 3:15pm - Cooling) As per operator, cooling since 1pm. Product did not cool from 135°F to 70°F within 2 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. At flip top cooler unit: diced tomatoes (61°F at 2:45pm- Ambient Cooling) As per operator, cooling since 10:45am. Product did not cool to 41°F within 4 hours. See stop sale.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed 1 dead roach beside dry storage rack where clean plates and pans are stored in kitchen. Approximately 10 dead roaches observed in the back of flip top cooler unit on cook line. 2 dead roaches observed behind water heater in chemical storage closet.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed 2 rodent droppings under dishwasher across from soda bibs. Observed approximately 5 rodent droppings under shelf where clean dishes and pans are stored in kitchen.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tile throughout kitchen shows damage and is in disrepair.