Grizzly Peak Brewing Co.

Contact Information

120 W. Washington
Ann Arbor, MI 48104

Health Report - 05/13/2015 (3 critical incident(s))

(Critical) Corrected at time of follow-up & risk control plan inspection: (1) new turbo air one door lift top reach-in-cooler has been installed on the end of the cook line. All potentially hazardous food is maintaining at 41°F or below on the top and the bottom of new unit. The new unit is full to capacity; this indicates the need for this unit on the cook line. In the future please consider relocating the alto sham next to the handwash sink to the rear kitchen and installing a two door lift top prep unit in this space. (2) all potentially hazardous food on top and bottom of beverage air reach-in-cooler at waitress station found at 40°F on top and 41°F on bottom of unit. Refrigeration charts are also in use daily for all refrigeration units. Please continue to use your thermometers to monitor your food temperatures in all refrigeration units several times daily.

(Critical) Corrected at time of follow-up & risk control plan inspection: all potentially hazardous food in alto sham front kitchen maintaining >135°F. The alto sham is not being used as a serving hot holding unit (observed all food tightly covered in alto sham without serving utensils). All of the hot potentially hazardous food items are holding in the existing hot holding table middle of cook line

(Critical) Corrected at time of follow-up inspection: (1) new turbo air one door reach-in-cooler has been installed on the front kitchen cook line. (2) there is adequate space on existing hot holding unit in the middle of the cook line for all of the hot potentially hazardous food items. Your hot and cold holding equipment must support your menu to maintain the potentially hazardous food items at proper temperature. Please do not add any food items that require use of an ice bath (with exception of fish batter which has a time as a public health control policy) or use of the alto sham for serving food to order. Thank you

Health Report - 04/15/2015 (4 critical incident(s))

(Critical) Facility does not have adequate hot and cold holding equipment front kitchen for maintaining phf items at proper temperature. Please provide proper hot and cold holding equipment to maintain potentially hazardous food items at proper temperature or limit menu. Not corrected

(Critical) Potentially hazardous food in alto sham front kitchen found at improper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Temporarily corrected at time of inspection by discarding refried beans found at 127°F. Employees are using the alto sham as a hot holding serving unit for the rice and beans. Observed scoops in both food items with aluminum foil covers rolled back. Rice was maintaining at proper temperature. An alto sham is used for hot holding not serving. Facility will look into purchasing a hot holding unit for the rice and beans or make room on the existing hot holding unit center of cook line for hot holding these food items at 135°F or above. Employees should be using their accurate food thermometers to monitor food temperatures throughout the day to assure proper food temperatures

(Critical) Can opener blade found in need of cleaning. Please clean now and place on routine cleaning schedule. Corrected at time of inspection by properly cleaning and sanitizing can opener blade.

(Critical) (1) observed some potentially hazardous food items held in an ice bath front kitchen at improper temperature. (2) observed all potentially hazardous food items on top and bottom of beverage air reach-in-cooler at waitress station at improper temperature. Potentially hazarous food shall maintain at 41°F or below or 135°F or above. Temporarily corrected by: (1) discarding shredded cheese, cut tomatoes, cole slaw with dressing, cole slaw without dressing and in-house bbq sauce found at 54°F - 55°F in an ice bath on counter left end of cook line. Ice was only contacting the bottom of the pan. Using ice to maintain food cold is not a long term solution for maintaining phf at proper temperature. Facility will look into changing the menu to eliminate these food items or purchase a one door lift top for front kitchen. Until then as a temporary solution a proper ice bath with ice level above the food level to maintain all the phf at 41°F or below can be used. (2) discarded all phf (all in-house salad dressings) on top and bottom of unit maintaining at 54°F - 55°F. Employees set up temporary ice bath with ice level above food level in small insert pans until unit can be repaired. Confirmed proper set up. Employees should be using their accurate food thermometers throughout the day to assure proper food temperatures. Please continue to monitor food temperatutres

Some drawers on four drawer refrigeration unit on cook line do not close properly. Please adjust so drawers close tightly

Beverage air reach-in-cooler at waitress station not maintaining food at proper temperature. Refrigeration shall be capable of maintaining food at 41°F or below at all times. Facility temporarily using proper ice bath on top of unit to maintain salad dressings at 41°F or below until unit repaired. No food stored in bottom section

Brown cutting board in front of hot holding unit no longer smooth and easily cleanable. Please replace

These areas in need of cleaning: floor/wall juncture front kitchen, floors under pallets in brewery, floors in basement employee locker room area and floors in hallway near apartment utility closet. Please clean now and as often as necessary to maintain in clean condition

Raw wood pallets used for bagged food storage in brewery. Please provide smooth, easily cleanable surface like addtional dunnage racks to eliminate the pallets. This will also make it easier to clean the floors

(1) observed leak at shut off for hose next to food prep sink. Please repair any leaks to prevent standing water on the floor in this area. (2) observed standing water on floor in corner of downstairs bar. Please repair any leaks or if related to slope of floor provide floor fan to dry this area after cleaning

Inadequate ventilation in front brewery room. Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes. Please provide adequate ventilation

Some clutter and unnecessary items stored in basement apartment utility room and adjacent hallway and basement employee locker room area. Please sort through and get rid of any items not used in the operation and maintenance of facility and organize remaining items to make it easier to clean and prevent potential harborage conditions for pests

Observed some peeling, rusty shelves in reach-in-cooler front kitchen and clean dish storage shelving units rear kitchen. Please replace or refinish to prevent potential contamination of food or clean dishes stored below and to provide smooth, easily cleanable surface.

Health Report - 10/22/2014 (6 critical incident(s))

(Critical) Observed cheddar soup in walk-in-cooler at 47°F - 48°F that had cooled improperly from the previous day. Cooked and cooled potentially hazardous food shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F. Corrected at time of inspection by discarding two large cambros of cheddar soup both found at 47°F - 48°F that were cooked and cooled yesterday ( 10/21 date mark label on each cambro ).

(Critical) No segregated area set up for dented cans, recalled food or spoiled food. A segregated area shall be established that is separated from food, equipment, utensils, linens and single-service items for storage of these food items. Corrected at time of inspection by providing a labeled container in segregated area for storage of dented cans, recalled or spoiled food

(Critical) Potentially hazardous food in the 2 door arosa reach-in-cooler on the cook line observed at improper temperature. Potentially hazardous food shall maintain at 41°F or below or 135°F or above. Temporarily corrected at time of inspection by discarding potentially hazardous food items found at 47°F in bottom of unit. It appears the top section is maintaining food at proper temperature; continue to monitor food temperatures to assure all food maintains at 41°F or below. Repair person has been notified. New gaskets have also been ordered. ,

(Critical) Observed dented cans on shelving in dry storage. Please monitor all cans for dents before placing on shelving unit and set aside for credit or return to supplier. Corrected at time of inspection by setting cans aside in labeled box for return to supplier

(Critical) Improper cooling method in use for cooling cheddar soup. Cooked and cooled potentially hazardous food shall be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F using one or more of the following methods listed. Not corrected. Discussed various cooling methods. ,

(Critical) No air gap present for ice bin drain line at peak bar closest to entrance. Please provide proper air gap for ice bin drain line a minimum twice the pipe diameter above the flood rim of the receiving receptacle. Not corrected. ,

These areas in need of cleaning: floor/wall juncture at peak bar and interior floor drain at far end of peak bar. Please clean now and as often as necessary to maintain in clean condition. Overall cleanliness excellent

(1) two door arosa reach-in-cooler on cook line (unit #5) not maintaining food at proper temperature in bottom section. Please repair and maintain in good repair. (2) one door beverage air dessert reach-in-cooler not maintaining food at proper temperature; found at 47°F. Please repair and maintain in good repair. There was no potentially hazardous food stored in this unit at time of inspection. This unit is ordered out of service for the storage of phf until it is repaired and capable of maintaining food at 41°F or below at all times. (3) some refrigeration door gaskets in poor repair on cook line. Please replace to provide good seal and so smooth and easily cleanable. (4) bottom right drawer on 4 drawer reach-in-cooler not closing properly. Please repair and maintain in good repair

(1) ice bin at waitress station observed without cover. Please cover ice when not in use. (2) cut lemons at waitress station observed without cover. Please cover when not dispensing

Observed several fruit flies in "the old german" bar in basement. Please continue to work with your extermination company to eliminate the flies. Facility is currently working with insectech

Wall above server prep table in rear kitchen in poor repair. Please replace or cover cracked/missing tiles to provdie a smooth, easily cleanable surface and to prevent any potential physical contamination

(1) handwash sink on cook line not attached to wall properly. Please secure handwash sink to wall and re caulk to provide good seal. (2) caulk in poor repair behind handwash sink in men's restroom closest to kitchen entrance. Please remove caulk and re caulk. (3) yellow painted rails in brewery fermentation room peeling. Please repaint to provide smooth, easily cleanable surface

Some light bulbs in basement dry storage area observed without light shields. Please provide properly installed light shields

(1) handwash sink drain line on cook line leaking. Please repair and maintain in good repair. (2) handwash sink at peak bar leaking at faucet. Please repair and maintain in good repair

Floors in brewery fermentation room and brewery cold room in severe disrepair. Please replace by next routine inspection to provide a smooth, easily cleanable floor in these rooms

Health Report - 04/09/2014 (3 critical incident(s))

(Critical) Observed improper cooling method for brisket in wic and grilled onions on cook line. Cooked potentially hazardous food shall be cooked and cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F. Corrected at time of inspection by uncovering brisket and cutting into quarters (was found at 130°F in wic) and by spreading out grilled onions in sixth pan on top of prep unit onto a sheet tray uncovered and placing in wic to finish cooling properly (per employee were cooked off within the last hour; found at 75°F). Please use your food thermometer to monitor food temperatures to assure proper cooling withing the time/temperture parameters stated above. Observed excellent cooling procedure in place for sauces; facility using shallow pizza pans uncovered on speed rack in wic; spoons observed in sauces; staff stirring food to facilitate the cooling process. Thank you

(Critical) Iodine test kit not available in brewery to monitor sanitizer concentration. Please provide iodine test kit. Not corrected. ,

(Critical) No paper towels at waitress station handwash sink and paper towel dispenser not dipsensing paper towels at prep kitchen handwash sink. Paper towels shall be available at all times at all handwash sinks. In addition please provide paper towel dispenser at den bar. Corrected at time of inspection by providing paper towels at both handwash sinks. Paper towels placed on top of dispenser at prep kitchen handwash sink until dispenser repaired or replaced.

Observed gap at bottom of rear door on right side. Please eliminate any gaps to prevent potential entry of insects and rodents

Light bulb near pizza oven on cook line burnt out. Please replace to provide adquate lighting in this area

Observed in-use utensils stored in sanitizer water on cook line and in rear kitchen prep area. In-use utensils shall be stored dry in a clean, protected locaton. Discussed tong storage on the cook line; separate container for chicken, hamburger, fish tongs to prevent potential contamination. Please clean and sanitize in-use utensils used with potentially hazardous food items a minimum every 4 hours or more often if needed.

Dishwash area handwash sink draining slowly. Please repair and maintain so handwash sink drains properly

Single-service cups being used to dispense some food items on top of salad prep unit rear kitchen. Please provide durable, food-grade utensils for dispensing food.

One hood filter missing front cook line. Please provide to allow for proper ventilation

(1) floor tiles by fryer on cook line in poor repair. Please replace to provide good seal and so smooth and easily cleanable. Per owner to be replaced this week. (2) floors in several rooms in brewery in poor repair. Please repair or replace to provide smooth, easily cleanable surface. In some rooms there are holes in the floor

Lemons and ice not covered at waitress station. Please cover when not in use to prevent potential airborne contamination. In addition when water/ice tea pitchers need to be replaced please replace with covered pitchers.

Observed open cup on shelf in prep kitchen. Food employees shall drink from closed beverage containers to prevent potential contamination

These areas in need of cleaning: handle area upright freezer prep kitchen, handle area microwave oven near bread station rear kitchen, some refrigeration door gaskets, underside of pop dispenser housing at waitress station, portable fan cover by rear door, floors under equipment both sides of cook line, floor/wall juncture at peak bar and interior floor drains at peak bar. Please clean now and as often as necessary to maintain in clean condition.

(1) two drawer continental refrigeration unit for "old german" in rear kitchen not closing properly. Please adjust so drawer closes properly. (2) refirgeration door gasket on true two door (cooler #6) at waitress station in poor repair. Please replace gaskets to provide good seal and so smooth and easily cleanable.

Quaternary ammonium concentration low in wet wiping cloth solution in prep kitchen. Please monitor throughout the day with your quat test kit to assure proper sanitizer concentration.

Appears calamari, fish, shrimp thawed improperly. Potentially hazardous food shall be thawed (1) under refrigeration or (2) completely submerged under running water at a water temperature below 70°F; with sufficient water velocity to agitate and float off loose particles in an overflow and for a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F for more than 4 hours including the time the food is exposed to the running water and the time needed for preparation for cooking or including the time it takes under refrigeration to lower the food temperature to 41°F or (3) as part of the cooking process. Not clear if the food was out of temperature less than 4 hours; employee finished prep in the wic. In future please prep one food item at a time and place remainder in wic

Health Report - 10/07/2013 (6 critical incident(s))

(Critical) Clean glassware at peak bar not sanitized at proper contact time per manufacturer's label use instructions at manual warewashing operation. Corrected at time of inspection by placing glassware back into sanitizer compartment for a minimum one minute to comply with manufacturer's label use instructions for proper sanitizing. The quat sanitizer concentration was at the proper concentration.

(Critical) Dipper well inlet observed without air gap. An air gap shall be provided between the water inlet and flood rim of the dipper well; the air gap shall be twice the pipe diameter of the water supply inlet above the flood rim. Corrected at time of inspection by adjusting inlet to provide proper air gap.

(Critical) Some potentially hazardous food items found at improper temperature on front kitchen cook line. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above at all times. Corrected at time of inspection by discarding mushroom confit, cooked portabella mushrooms, cooked red pepper and cut salad greens found at 65°F - 75°F on prep table. These food items are stored in small containers outside of refrigeration units. In future these food items will maintain at 41°F or below on top of make lines and some non-potentially hazardous food items will be placed on top of prep tables without refrigeration

(Critical) (1) no backflow prevention device on hose bibb near 3-compartment sink rear kitchen; observed unattached hose with spray nozzle near hose bibb for cleaning in rear kitchen area. Please provide atmospheric vacuum breaker and detach hose with spray nozzle when not in use. (2) no backflow prevention device on hose bibb with open ended hose in basement bar. Please provide an atmospheric vacuum breaker for hose bibb. Not corrected. ,

(Critical) No soap at downstairs bar handwash sink and at waitress station handwash sink. Soap shall be provided at all times at all handwash sinks. Not corrected. Pic will install new dispensers at both handwash sinks. (battery operated dispenser not functioning properly). Temporarily placed soap pumps at these handwash sinks. ,

(Critical) Observed food employee rinsing utensil in the rear kitchen handwash sink. A handwash sink shall only be used for handwashing and shall be accessible for handwashing at all times. Corrected at time of inspection by removing utensil from handwash sink and discussing proper use of sinks with all employees

Upstairs brewhouse exterior door propped open. Please close when not in use or provide tight-fitting screen door to prevent potential entry of insects and rodents

Some clutter and unnecessary items found stored in area off of employee restroom in basement and in storage room off downstairs bar. Some unused equipment in storage room. Please get rid of any items not used in the operation and maintenance of facility to make it easier to keep clean and to prevent potential harborage conditions for insects and rodents

Tongs front kitchen stored in sanitizer solution and knives front kitchen stored between prep unit and prep table. Please discontinue storing in-use utensils in sanitizer solution. Please store in clean, protected location and properly clean throught the day as required

Several ambient air thermometers not accurate in refrigeration units. Please provide accurate ambient air thermometers for all units and place for easy viewing

Single-service cups used for dispensing on top of salad make line rear kitchen. Please provide durable, food-grade utensils/cups for dispensing food at this station

Employee restroom door in basement not closing properly. Please adjust door so door self-closing

These areas in need of cleaning: floors under some cooking equipment, floors under bread warmer, floors at waitress station behind kick plate and interior several floor drains (at all bars and at waitress station).

(1) leg missing from bread warmer rear kitchen. Please repair or replace. (it is difficult to clean the floors under the bread warmer). (2) oven door missing front kitchen. Please replace and maintain. Per pic door is on order. (3) some refrigeration door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable

One of the light bulbs on cook line burnt out. Please replace to provide adequate lighting

Please re-establish air gap for ice cream dipper well drain line, currently an air break. The air gap shall be twice the pipe diameter of the drain line above the flood rim of the receiving receptacle

Floors in poor repair in brewery fermentation room and brewery cold room. Please repair/resurface to provide smooth, easily cleanable surface

Observed fruit flies at both upstairs bars and downstairs bar. Please continue to work with your extermination company to eliminate the flies. Follow any recommendations, including keeping drains clean

Two light shields cracked in fermentation room in basement brewery. Please replace to properly protect the light bulbs

Health Report - 04/09/2013 (5 critical incident(s))

(Critical) No backflow prevention device on two hose bibbs with hoses attached in the new extra fermentation/conditioning room ("ballroom") in basement brewery. Please provide hose bibb vaccum breakers for these two hose bibbs and remove spray nozzles when not in use. Not corrected. ,

(Critical) Handwash sink near rear entrance door not accessible for handwashing. Handwash sinks shall be accessible at all times for handwashing. Corrected at time of inspection by relocating salt spreader to the basement that was located in front of the handwash sink

(Critical) Hot water shut off at handwash sink near rear entrance. Hot water shall be provided at all handwash sinks at a minimum 100°F. Corrected at time of inspection by turning hot water on under sink; hot water is now available at proper temperature

(Critical) No paper towels or paper towel dispenser available in brewhouse. Paper towels shall be provided at all times at all handwash sinks. Not corrected. Handwash sink was relocated during renovation. ,

(Critical) Last date of sale not recorded on some of the mussel shellstock tags and incorrect date recorded on the other ones. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Not corrected. Pic set tags aside to discuss with employees to get proper dates recorded on tags. ,

Observed food employee wearing bracelet. Food employees may not wear jewelry on their arms and fingers with the exception of a plain wedding band

Please provide missing end caps for light shields in front section of walk-in-cooler upstairs to properly protect the light bulbs. One end cap is in place.

Dumpster lid found in open position. Please close when not in use to prevent potential attraction and harborage conditions for insects and rodents

Interior handwash sink by rear entrance in need of cleaning. Please clean now and as often as necessary to maintain in clean condition

Ice scoops found stored improperly in ice bins at both bars. Please store ice scoops in a clean, protected location

Please invert large clean pans under prep table shelf in rear kitchen.

These areas in need of cleaning: interior drawers under cash register rear kitchen and interior dirty linen cart. Please clean now and as often as necessary to maintain in clean condition

(1) please re-establish air gap for upstairs walk-in-cooler condensate line; currently an air break. The air gap shall be twice the pipe diameter above the flood rim of the drain. (2) leak into basement employee changing area under den bar plumbing. Please repair and maintain in good repair

Wall tile behind utensil folding table in kitchen in poor repair and wall by bulk storage rear kitchen in poor repair. Please repair and maintain so smooth, easily cleanable surface. Per pic wall by bulk storage to be removed in remodel

Employee restroom door in basement not closing properly. Please repair so door is self-closing

Observed gap on bottom right side of rear door. Please eliminate gap to prevent potential entry of insects and rodents

Health Report - 10/01/2012 (2 critical incident(s))

(Critical) Soup not reheated to proper temperature. Cooked and cooled potentially hazardous food shall be reheated to 165°F for 15 seconds within 2 hours. Corrected: at time of inspection reheated soup found at 125°F to proper temperature >165°F and placed in hot holding unit to maintain at 135°F or above

(Critical) Some food items stored improperly in walk-in-cooler. Food shall be protected from cross-contamination by separating raw animal foods from ready-to-eat food items. Corrected: at time of inspection relocated raw chicken to proper shelf with other raw chicken storage and relocated ready-to-eat food item above raw meat storage shelf

Health Report - 03/21/2012 (2 critical incident(s))

(Critical) Sanitizer concentration low at main bar manual warewashing operation. Critical corrected: at time of inspection added an additional quat tablet to provide sanitizer at proper concentration; per manufacturer's label use instructions quat shall be provided at 200 ppm. Facility does have quat test kit to monitor; test kit instructions require immersing test strip for 90 seconds

(Critical) (1) potentially hazardous food items in 4 door true prep unit rear kitchen found at improper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above at all times. (2) potentially hazardous food items in silver king table top refrigeration unit at waitress station closest to beverage station found at improper temperature. Critical corrected: (1) at time of inspection discarded all potentially hazardous food items in 4 door ric found at 55°F - 59°F. The ambient air thermometer on bottom of unit reading at 60°F. (2) at time of inspection discarded all the potentially hazardous food items in the silver king refrigeration unit found at 52°F - 56°F. Both of these units are ordered out of service for the storage of potentially hazardous food until they are repaired, reinspected and capable of maintaining food at 41°F or below at all times

No food thermometer available in facility to monitor food temperatures. Please provide some food thermometers to monitor food temperatures throughout facility

These areas in need of cleaning: floors under and near upstairs ice machine, underside of pop dispenser housing at waitress station, floor/wall juncture under beverage station and basement floors in several areas (basement still under construction). Please clean now and as often as necessary to maintain in clean condition

4 door true reach-in-cooler rear kitchen and silver king at waitress station closest to beverage station not maintaining food at proper temperature. Refrigeration shall be capable of maintaining food at 41°F or below at all times

Insufficient water pressure at handwash sink closest to stalls in basement women's restroom. Please adjust water pressure

Please sort through and get rid of any items not used in the operation and maintenance of facility mainly in basment and next to upstairs walk-in-freezer. Basement still under construction

(1) no paper towels available at main bar handwash sink. Please provide paper towels at all times at all handwash sinks. (2) please hang paper towel dispenser at upstairs brewery handwash sink. (3) please provide paper towels in a paper towel dispenser in basement employee restroom

Hot water not available at (1) den bar handwash sink and (2) handwash sink near rear entrance next to 3-comp sink. Please provide hot water at a minimum 100°F at all handwash sinks

Sanitizer concentration in some wet wiping cloth solutions low. Please monitor throughout the day and change as needed to provide sanitizer at proper concentration

Few flies observed mostly at main bar. Please continue to work with your extermination company to eliminate the flies. Much improvement has been made since last routine inspection

No soap available at main bar handwash sink. Please provide soap at all times at all handwash sinks. In addition please hang soap dispenser at upstairs brewery handwash sink

Health Report - 09/21/2011 (2 critical incident(s))

(Critical) Potentially hazardous food items in silver king at waitress station on right side found at improper temperature. Critical corrected: at time of inspection discarded all potentially hazardous food items, various dressings found at 49°F - 52°F. Facility will use ice small quantities of dressings in ice bath until repair person on-site this week to repair or replace

(Critical) Flies present in several areas. The presence of insects shall be controlled to minimize their presence. Not corrected. Pic will contact extermination company, insect tech. Please provide a list of specific recommendations to eliminate the flies from your extermination company and fly idenitification. ,

(1) no paper towels available at handwash sink in prep area of kitchen. Corrected at time of inspection by providing paper towels in dispenser. (2) paper towel dispenser not dispensing paper towels at peak bar. Please repair.

Silver king on right side at waitress station not maintaining food at proper temperature. Refrigeration shall be capable of maintaining food at 41°F or below at all times

Floors on cook line near fryers and floors near handwash sink at waitress station in poor repair. Please re-grout/re-tile as needed to provide smooth, easily cleanable floors in these areas

Light bulbs burnt out in light fixture prep kitchen side against wall. Please replace to provide adequate lighting in this area

Some clutter and unnecessary items observed throughout the basement in large part due to on-going construction. Please sort through and get rid of any items not used in the operation and maintenance of kitchen and organize remaining items once construction completed

(1) water temporarily shut off due to construction at handwash sink in 3-compartment sink area rear kitchen and at handwash sink at den bar. Please restore hot and cold water at these sinks as soon as possible. (2) leak in piping in basement ceiling near keg washing operation. Please repair and maintain in good repair. (3) handwash sink plugged at waitress station. Please repair and maintain in good repair

These areas in need of cleaning: can opener stem, some refrigeration door gaskets, floor/wall juncture in some areas of kitchen, floors under waitress beverage station, floors under ric at waitress station, floors under shelving units at waitress station, floor drain covers in several areas, interior some floor drains (drain under waitress station very difficult to access), small portable fan cover near ice machine rear kitchen and exterior conduit prep area rear kitchen. Please clean now and as often as necessary to maintain in clean condition

Walk-in-cooler gasket on bottom of door not sealing to the floor; please replace

Health Report - 03/31/2011 (3 critical incident(s))

(Critical) Please provide air gaps, currently air breaks, on reach-in-cooler condensate lines on cook line. The air gap shall be twice the pipe diameter above the flood rim of the drain. Not corrected. ,

(Critical) Some potentially hazardous food items cooked and cooled the day before found at improper temperature. Critical corrected: at time of inspection discarded four 5 gallon cambros of soups (3 cheddar & ale and 1 soup of the day) that were cooked and cooled yesterday found at 49°F - 53°F. Discussed cooling methods with pic; will try using speed rack with shallow pans instead of ice bath method. Please document on cooling chart and provide results at follow-up inspection

(Critical) Chicken on grill not cooked to heat all parts of the food to 165°F or above for 15 seconds. Raw animal foods shall be cooked to heat all parts of the food to a temperature and for a time that complies with one or more of the following methods listed above based on the food that is being cooked. Critical corrected: at time of inspection chicken cooked further on grill to >165°F in thickest part of chicken breast. Please provide accurate thermometers on the line for cooks to monitor temperatures routinely

Please provide an adequate number of accurate thermometers for staff to use when monitoring food temperatures including cook-off temperatures, cooling temperatures, temperature of food in coolers, reheating temperatures, etc

(1) floor grout missing or in poor repair in some areas front cook line. (2) floor pitted in several areas beer fermentation room in basement. Please resurface or replace to provide a smooth, easily cleanable surface in these areas.

So, some light bulbs burnt out in various area on cook line, in hood canopy and rear prep area. Please replace to provide adequate lighting in these areas. Some light bulbs replaced at time of inspection

Some paper towel dispensers not dispensing paper towels properly (low batteries, etc). Please provide paper towels at all times at all handwash sinks

(1) some spacers missing in hood canopy front cook line. Please replace for proper function of hood system. (2) some refrigeration door gaskets split. Please replace to provide good seal and so smooth and cleanable.

Metal stem thermometer not calibrated properly. Please calibrate your thermometers routinely to assure they are accurate

Handwash sink in basement brewery not accessible for handwashing. Please remove items from sink and from front of sink to provide easy access for handwashing

Please provide covers for all ice bins at main bar

Improper cooling methods used for cooling soups. Please use one or more of the following methods listed when cooling food. Cooling shall be accomplished within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F

Drain line to handwash sink front cook line leaking underneath. Please repair and maintain in good repair

These areas in need of cleaning: floors under coffee station, exterior portable fan near ice machine, floors under/near ice machine and employee locker room in basement. Please clean now and place on routine cleaning schedule

Health Report - 09/30/2010 (1 critical incident(s))

(Critical) Observed some expired refrigerated, ready-to-eat, potentially hazardous food items. These food items shall be consumed or discarded within 6 days from preparation or open date. Critical corrected: at time of inspection discarded blue cheese olives and in-house salad dressing with expired discard dates. Please continue to monitor all date marked food items daily and discard as needed

No toilet tissue available in employee restroom in basement. Please provide toilet tissue at all times in all restrooms

Some flies present in kitchen. Please continue to work with your extermination company, insect tech, and consider installing fly strips or fly lights if installed properly (not located near or above any food prep, food storage, clean linen storage, single-service storage, clean equipment and utensil storage, etc. )

Refrigeration drawer gasket bottom drawer left side split. Please replace to provide good seal and a smooth, easily cleanable surface

Invert clean pans stored under preparation table rear kitchen

Main basement stairs covering in poor repair. Please replace to provide smooth, easily cleanable surface and to be safer

Please provide a light fixture at the beverage station to provide adquate light in this area

Front counter handwash sink draining slowly and women's restroom handwash sink peak side draining slowly. Please repair and maintain in good repair. Please re-establish air gaps on reach-in-cooler condensate lines front line. The air gaps shall be twice the pipe diameter above the flood rim of the drain. Drain line under food prep sink rear kitchen not draining properly over receiving receptacle causing some water build-up on floor. Please re-align. Air conditioner for office in basement leaking into bucket. Please repair and maintain in good repair

Front line handwash sink not accessible for handwashing. Corrected at time of inspection by relocating fish batter cart. Handwash sinks need to be easily accessible at all times

Some light shields cracked in basement brewery. Please replace light shields as needed to properly protect all light bulbs

Floor grout missing or in poor repair in some areas on cook line. Please replace/repair as needed to provide smooth, easily cleanable surface and to prevent standing water in these areas

These areas in need of cleaning: floors under coffee station, main basement stairway and employee locker room. Please clean now and as often as necessary to maintain in clean condition

No paper towels in paper towel dispensers at handwash sinks in kitchen. Corrected at time of inspection. No paper towels and no paper towel dispenser at upstairs brewery handwash sink and paper towel dispenser jammed at handwash sink in men's employee restroom (peak side). Please provide paper towel dispenser at den bar handwash sink (consider installing inside liquor cabinet across from handwash sink). Paper towels or other drying device shall be provided at all times at all handwash sinks. Please provide