THE POST BREWING CO

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Inspection history

1. Jul 23, 2026

   ✓
   2 violations

   • 3-501.15 Cooling Methods. Observed several ready-to-eat foods such as cooked potatoes 51F to 57F, cooked carrots 52F and cut lettuce 45F-50F inside cold hold units withe the proper cooling method. Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled. Talked to staff and manager about properly cooling ready-to-eat, time/temperature control food before placing them in the cold-hold units.
   • 3-501.17 - Date Marking.- Observed a container with tortilla soup in the walk-in cooling unit with the wrong date. Refrigerated, ready-to-eat, time/temperature control for food safety prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature 41ºF or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Talked to manager and they corrected the date marking immediately

2. Jul 9, 2026

   !
   6 violations

   • 3-501.19 Time as Temperature Control. The cook is using the time as temperature control for the cooling unit that is not working. The times he provided did not match the sticker he is using as a method to document time. Written procedures shall be prepared in advanced, maintained in the food establishment and made available to the regulatory authority upon request. Talked to cook about maintaining records to match the times recorded.
   • 3-304.14 Observed dried and wet soiled wiping cloths around the kitchen area on top of surfaces. Cloths in-use for wiping food spills shall be maintained inside the sanitizer bucket. Talked to staff about maintaining wiping clothes inside sanitizer bucket when not being used.
   • 6-301.12 Drying Provision. The hand sink at the bar does not have paper towels at the handsink. Each handsink shall be provided with individual disposable paper towels. Talked to staff and they will provide paper towels immediately.
   • 3-501.17 Date marking. Observed cooked/prepared foods inside the walk-in in cooling unit such as meatloaf with no date marking. Refrigerated ready-to-eat, time/temperature control for food safety prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date the food was prepared or cooked, and held at 41F by which the food shall be consumed or sold in less then 7 days. Talked to manager about how to date mark food.
   • 3-501.16 Cold Hold. Observed all foods in the cooling unit across from the cooking line at temperatures ranging from 52F to 59F. Observed raw chicken next to the fryer at 50F. Observed time temperature control foods in the reach in cooling unit by the salad section at temperatures ranging from 45F to 47F. Time/temperature control for food safety shall be maintained at 41F or lower at all times during cold holding. Staff stated the cooling unit across from the cooking line just broke down in the morning and the food had been there for less than a couple of hours therefore they are still serving the food.
   • 3-101.11 Safe Food. Observed a dead insect inside an opened bottle at the bar. Food that is unsafe shall be discarded. Talked to staff to discard alcohol.

3. Jun 11, 2026

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   4 violations

   • 3-501.15 Cooling Methods. Observed cooked food covered in a deep container inside the walk-in cooling unit during cooling process. Cooling shall be accomplished by using shallow pans and not covering foods until the end of the cooling process or used other appropriate methods. Talked to manager and staff about cooling process and its importance.
   • 3-302.11 Food properly separated. Observed raw chicken, raw salmon, cooked pasta and cooked meatloaf in separate containers but stalked and inside the same shelf in the reach in cooler below the cold holding top unit. Food shall be protected from cross contamination by separating raw animal foods during storage. Talked to manager about storing properly to avoid cross contamination.
   • 2-301.14 When to wash. Observed a dishwasher touching soiled dishes, then taking off gloves and wiping hands with paper towel andrave the area for other duties. Food employees shall wash their hands immediately after touching raw animal foods and after wearing soiled gloves. Talked to manager and she will educate employees regarding when hand wash is needed.
   • 3-501.16 Cold Hold - Observed ready-to-eat, time/temperature control foods throughout the facility at temperatures ranging from 43F to 47F in different cooling units and some foods were covered. Ready-to-eat, time/temperature control foods shall be maintained at 41F or below at all times during cold holding. Talked to manager and staff about importance of maintaining foods at proper temperatur.