Health Report #111757

Establishment Name: Grizzly Peak Brewing Co.
Report Date: 03/31/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Approved System/Cleanable Fixt N/A N/A N/A 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 Cooling N/A N/A N/A 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 Raw Animal Foods N/A N/A N/A 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
Normal System Maintained in Good Repa N/A N/A N/A Drain line to handwash sink front cook line leaking underneath. Please repair and maintain in good repair
Normal Cooling methods N/A N/A N/A 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
Normal Food storage N/A N/A N/A Please provide covers for all ice bins at main bar
Normal Using a Handwashing Sink N/A N/A N/A 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
Normal Good Repair and Calibration N/A N/A N/A Metal stem thermometer not calibrated properly. Please calibrate your thermometers routinely to assure they are accurate
Normal Good Repair and Proper Adjustm N/A N/A N/A (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.
Normal Hand Drying Provision N/A N/A N/A Some paper towel dispensers not dispensing paper towels properly (low batteries, etc). Please provide paper towels at all times at all handwash sinks
Normal Lighting, Intensity N/A N/A N/A 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
Normal Surface Characteristics, Indoo N/A N/A N/A (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.
Normal Food Temperature Measuring Dev N/A N/A N/A 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
Normal Cleaning, Frequency/Restrictio N/A N/A N/A 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