Health Report #111762

Establishment Name: Grizzly Peak Brewing Co.
Report Date: 04/15/2015
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Cooling, Heating, and Holding N/A N/A N/A 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 Equipment, Food-Contact Surfac N/A N/A N/A 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 Potentially Hazardous Food (Ti N/A N/A N/A 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 Potentially Hazardous Food (Ti N/A N/A N/A (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
Normal Nonfood-Contact Surfaces N/A N/A N/A 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
Normal System Maintained in Good Repa N/A N/A N/A (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
Normal Cleaning, Frequency and Restri N/A N/A N/A 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
Normal Cutting Surfaces N/A N/A N/A Brown cutting board in front of hot holding unit no longer smooth and easily cleanable. Please replace
Normal Good Repair and Proper Adjustm N/A N/A N/A 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
Normal Good Repair and Proper Adjustm N/A N/A N/A Some drawers on four drawer refrigeration unit on cook line do not close properly. Please adjust so drawers close tightly
Normal Nonfood-Contact Surfaces N/A N/A N/A 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.
Normal Maintaining Premises, Unnecess N/A N/A N/A 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
Normal Mechanical N/A N/A N/A 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