CROOKED PINT ALEHOUSE, THE

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Inspection history

1. Apr 10, 2026

   ✕
   4 violations

   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

2. Mar 13, 2025

   ✓
   3 violations

   • Keep the physical facilities in good repair.
   • Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.
   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

3. Feb 21, 2024

   ✕
   8 violations

   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Have hand soap at all handwashing sinks.
   • Have a covered trash can in toilet rooms.
   • Keep the physical facilities in good repair.
   • Clean non-food contact surfaces of equipment. Keep them clean.

4. Feb 6, 2024

   ✕
   12 violations

   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Store clothing and other personal items in lockers or other suitable places.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Have hand soap at all handwashing sinks.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Have a covered trash can in toilet rooms.
   • Keep the physical facilities in good repair.
   • Clean non-food contact surfaces of equipment. Keep them clean.

5. Mar 10, 2023

   ✓
   6 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Equipment food-contact surfaces and utensils must be clean.
   • Label all containers of food and food ingredients with their common name.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

6. Feb 7, 2023

   ✓
   6 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Equipment food-contact surfaces and utensils must be clean.
   • Label all containers of food and food ingredients with their common name.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.