Health Report #111754

Establishment Name: Grizzly Peak Brewing Co.
Report Date: 10/07/2013
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Using a Handwashing Sink N/A N/A N/A 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
Critical Hot Water and Chemical N/A N/A N/A 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 Backflow Prevention Device, Wh N/A N/A N/A (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 Backflow Prevention, Air Gap N/A N/A N/A 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 Handwashing Cleanser, Availabi N/A N/A N/A 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 Potentially Hazardous Food (Ti N/A N/A N/A 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
Normal Toilet Rooms, Enclosed N/A N/A N/A Employee restroom door in basement not closing properly. Please adjust door so door self-closing
Normal Controlling Pests N/A N/A N/A 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
Normal Characteristics N/A N/A N/A 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
Normal Good Repair and Calibration N/A N/A N/A Several ambient air thermometers not accurate in refrigeration units. Please provide accurate ambient air thermometers for all units and place for easy viewing
Normal In-Use Utensils, Between-Use S N/A N/A N/A 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
Normal Maintaining Premises, Unnecess N/A N/A N/A 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
Normal Outer Openings, Protected N/A N/A N/A 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
Normal Surface Characteristics N/A N/A N/A Floors in poor repair in brewery fermentation room and brewery cold room. Please repair/resurface to provide smooth, easily cleanable surface
Normal System Maintained in Good Repa N/A N/A N/A 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
Normal Intensity N/A N/A N/A One of the light bulbs on cook line burnt out. Please replace to provide adequate lighting
Normal Good Repair and Proper Adjustm N/A N/A N/A (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
Normal Cleaning, Frequency and Restri N/A N/A N/A 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).
Normal Light Bulbs, Protective Shield N/A N/A N/A Two light shields cracked in fermentation room in basement brewery. Please replace to properly protect the light bulbs