||Working containers, Common Nam
||Working containers-toxics sanitizer
||Not labeled as to content
||Found several spray bottles of iodine sanitizer through out warehouse without labels. To correct labeling all spray bottles of iodine as soon as possible.
||Hot and cold holding
||Cold food item(s), Cold food item(s)
||cooking/preparation area counter
||Stored above 41 degrees F, Stored above 41 degrees F
||Found time/temperature control for safety (tcs) a covered container of fresh garlic and oil at room temperature on top of the 2 door prep top cooler. Pic corrected by discarding garlic and oil and has been reminded that fresh garlic and oil must be stored at 41°F or lower.
||Warewashing Chem.San., Temp/pH
||Quaternary ammonia solution
||three compartment sink
||Not immersed in A concentration specified on manufacturers label
||Used a quat test kit and found the sanitizing solution flowing from the quat dispenser at least 500 ppm, above manufacturers specification of 200 to 400 ppm. To correct repair quat dispenser to dispense at manufacturers specificiation, and follow manufacturers directions to mix sanitizing solution until dispenser is repaired. This violation has repeated and a risk control plan has been issued.
||Food on display display table
||self service area table
||Lacking protection Sneeze guards
||Found food on self service table in the dining room area without sneeze guards/protection. To correct provide sneeze guards in self service areas.
||Physical facilities/structures floors
||With accumulation of debris
||Found the floor (under equipment, edges and corners) in the warehouse, kitchen and bar soiled with accumulation. To correct thoroughly clean floors and keep clean.
||Physical facilities Wall(s)
||In poor repair
||Found numerous holes along the wall and floor in the brewery floor. To correct repair/replace wall to be durable, smooth and cleanable.
||Sanitizing Solution Testing De
||Sanitizer test kit iodine
||Found no iodine test kit available in the warehouse area. Found no quat test kit available in the kitchen dishwashing area. To correct provide appropriate test kit for each sanitizer used in facility.
||Other Forms of Information
||Found no ingredients label or information available for bread products in the walk in cooler. To correct have ingredients list/information available for consumers.
||Ventilation Hood Systems, Adeq
||Back kitchen area cooking area
||Found 2 small grills in the kitchen cooking/prep area without hoods. To correct provide and install hood(s) to properly ventilate cooking equipment.
||Outer Openings, Protected
||Not sealed to prevent pest entry
||Found the warehouse with doors propped open. To correct keep doors closed. Found the back door with gaps and holes along the floor. To correct repair door sweep and other means to eliminate holes and gaps.
||Hair Restraint Effectiveness
||Not worn on head/hair
||Observed employee working in the kitchen and brewery not wearing hat/hair restraint. To correct provide hat/hair restraint and remind employees to wear them.