Health Report #111763

Establishment Name: Grizzly Peak Brewing Co.
Report Date: 05/13/2015
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Cooling, Heating, and Holding N/A N/A N/A Corrected at time of follow-up inspection: (1) new turbo air one door reach-in-cooler has been installed on the front kitchen cook line. (2) there is adequate space on existing hot holding unit in the middle of the cook line for all of the hot potentially hazardous food items. Your hot and cold holding equipment must support your menu to maintain the potentially hazardous food items at proper temperature. Please do not add any food items that require use of an ice bath (with exception of fish batter which has a time as a public health control policy) or use of the alto sham for serving food to order. Thank you
Critical Potentially Hazardous Food (Ti N/A N/A N/A Corrected at time of follow-up & risk control plan inspection: all potentially hazardous food in alto sham front kitchen maintaining >135°F. The alto sham is not being used as a serving hot holding unit (observed all food tightly covered in alto sham without serving utensils). All of the hot potentially hazardous food items are holding in the existing hot holding table middle of cook line
Critical Potentially Hazardous Food (Ti N/A N/A N/A Corrected at time of follow-up & risk control plan inspection: (1) new turbo air one door lift top reach-in-cooler has been installed on the end of the cook line. All potentially hazardous food is maintaining at 41°F or below on the top and the bottom of new unit. The new unit is full to capacity; this indicates the need for this unit on the cook line. In the future please consider relocating the alto sham next to the handwash sink to the rear kitchen and installing a two door lift top prep unit in this space. (2) all potentially hazardous food on top and bottom of beverage air reach-in-cooler at waitress station found at 40°F on top and 41°F on bottom of unit. Refrigeration charts are also in use daily for all refrigeration units. Please continue to use your thermometers to monitor your food temperatures in all refrigeration units several times daily.