Health Report #111760

Establishment Name: Grizzly Peak Brewing Co.
Report Date: 04/09/2014
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Hand Drying Provision N/A N/A N/A 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.
Critical Sanitizing Solutions, Testing N/A N/A N/A Iodine test kit not available in brewery to monitor sanitizer concentration. Please provide iodine test kit. Not corrected. ,
Critical Cooling Methods N/A N/A N/A 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
Normal Characteristics N/A N/A N/A 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.
Normal Wiping Cloths, Use Limitation N/A N/A N/A 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.
Normal Good Repair and Proper Adjustm N/A N/A N/A (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.
Normal Cleaning, Frequency and Restri N/A N/A N/A 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.
Normal Eating, Drinking, or Using Tob N/A N/A N/A Observed open cup on shelf in prep kitchen. Food employees shall drink from closed beverage containers to prevent potential contamination
Normal Food Storage N/A N/A N/A 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.
Normal System Maintained in Good Repa N/A N/A N/A Dishwash area handwash sink draining slowly. Please repair and maintain so handwash sink drains properly
Normal In-Use Utensils, Between-Use S N/A N/A N/A 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.
Normal Intensity N/A N/A N/A Light bulb near pizza oven on cook line burnt out. Please replace to provide adquate lighting in this area
Normal Outer Openings, Protected N/A N/A N/A Observed gap at bottom of rear door on right side. Please eliminate any gaps to prevent potential entry of insects and rodents
Normal Surface Characteristics N/A N/A N/A (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
Normal Ventilation Hood Systems, Drip N/A N/A N/A One hood filter missing front cook line. Please provide to allow for proper ventilation
Normal Thawing N/A N/A N/A 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