The Kitchen at Mastry's Brewing CO

The inspector came back and found the problems fixed.

• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Discussed with person in charge.
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler. Discussed with person in charge.
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris. Discussed with person in charge.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.

The business was found operating without a valid license, and the state is taking action.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Food items stored in reach in deli cooler: fish dip (57°F - Cold Holding); cut cabbage (61°F - Cold Holding); rice stuffed grape leaves (57°F - Cold Holding); feta cheese (60°F - Cold Holding) Food items have been out of temperature for longer than 4 hours. Discussed monitoring temperatures to ensure cold holding unit is maintaining food items at 41 degrees or below. Stop sale issued.
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. black beans (116°F - Hot Holding); marinara sauce (112°F - Hot Holding) Food items were placed in bowls and reheated in the microwave. Reheat temperatures was taken and observed reheated above 165 degrees.
• Thermometers provided and accurate
  • Basic: No conspicuously located ambient air temperature thermometer in holding unit. Ambient thermometer stored inside the interior of the reach in deli cooler is filled with water and no longer works.
  • Intermediate: Probe thermometer not used to ensure proper food temperatures. Thermometer not used to verify temperatures of hot and cold holding items.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable. Black reach in deli cooler cutting boards heavily grooved.
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside stand alone freezer.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled with build up of food debris and grease. White cutting boards heavily stored on preparation area stained yellow.
  • High priority: Metal stem-type thermometer soiled. Discussed sanitizing thermometer after each use with employee on duty.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of the fryer is heavily soiled with build up grease build up. Gaskets of coolers soiled with black substance and food debris.
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler. At bottom interior of reach in deli cooler.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing Steel scrubber stored inside of hand sink basin. Item removed.
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris. Floor heavily soiled with grease and food debris underneath fryer and flat top and stove burners.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed. License observed posted in bar area expired in 2/1/2026.