17: Chili and beer cheese cooked yesterday in steam well next to make line cooler not in proper temperature. Pic stated they placed foods items in steamwell to reheat 30mins ago, however steam well setting was turned on low. Water in steam well was also at room temp. Discussed proper reheating procedures and methods for hot holding. Had pic place chili and beer cheese on stove to properly reheat to 165 or higher.
18: All tcs foods make line cooler prepped yesterday and 2 days ago not in proper temp. Received an ambient temp of 70 degrees with my thermometer. Cooler thermometer was also at 70 degrees. Pic embargoed food items and will use the cooler to store foods until this cooler is back up and running again and reading proper temp. Pic stated it appeared the switch in the back of the cooler was turned off. Pic has implemented a food temp long sheet, however, that particular cooler was not documented today.
31: Make line cooler switch was turned off and not within proper temp range to cool foods down properly.
Additional Comments
A complaint was called in to our office that a customer recieved raw chicken. Customer stated they had eaten 2 pieces of chicken before they noticed it was raw and not fully cooked. Made pic aware of compliant and discussed all cooking temperatures and methods for foods. Also hand delivered all applicable food safety fact sheets to pic to review for employees.
I will be back within 10 days for a follow-up inspection to very all priority item violations have been corrected. Made pic aware that we offer a food safety class if he is interested in for his employees.
Mbell@mrbrewstaphouse.com
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
OUT
17 Proper reheating procedures for hot holding
Observations
OUT
18 Proper cooling time and temperature
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control