HAYMARKET BREWING COMPANY.

NOTED HANDLE MISSING FOR TOP LID OF 2-DOOR REACH IN PREP COOLER IN HOT SERVICE PREP AREA. INSTRUCTED TO REPLACE HANDLE AND MAINTAIN.

OBSERVED NO COVERED RECEPTACLE FOR PROPER DISPOSAL OF SANITARY NAPKINS IN FAMILY WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLES.

OBSERVED AN EMPLOYEES OPEN BEVERAGE CONTAINER IN THE PREP, A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination. INSTRUCTED TO MAINTAIN.

MUST PROVIDE A DISCLOSURE AND REMINDER STATEMENT ON MENUS REGARDING RAW EGGS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED. (REFER TO HANDOUT)

MUST LABEL FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES; FLOUR, SUGAR, ETC., WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.

MUST REPLACE ALL CUTTING BOARDS ON PREP COOLERS IN REAR PREP AREA. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. INSTRUCTED TO MAINTAIN.

MUST REPLACE BROKEN DOOR GASKET ON WALK IN COOLER IN REAR PREP AREA. ALSO, DISCONTINUE USING MILK CRATES AS STORAGE RACKS FOR FOOD AND EQUIPMENT. INSTRUCTED TO PROVIDE PROPER STORAGE RACKS (DUNNAGE RACKS) FOR EQUIPMENT AND FOOD STORAGE. INSTRUCTED TO MAINTAIN.

MUST DETAIL CLEAN FOOD DEBRIS FROM FLOORS IN THE ALL PREP AREAS, WALK IN COOLERS & FREEZER, AND IN THE BASEMENT PREP AREA. INSTRUCTED TO MAINTAIN.

MUST DETAIL CLEAN GREASE ACCUMULATION FROM HOOD FILTERS IN PREP AREA, INSTRUCTED TO MAINTAIN.

Observed potentially hazardous food stored at improper temperature, in walk in cooler. 66.0f, 25lbs of ham-hock gravy, at a value of $25.00 Manager voluntarily discarded and denatured a total weight of 25lbs at a total value of $25.00 Informed manager that potentially hazardous foods must be held at 40 degrees or less for cold foods and 140 degrees or more for hot foods at all times. Walk-in cooler temperature at time of inspection was 37.8f Critical violation #7-38-005 (A)

Improper hygienic practice. Observed food handler prepping mixed green salad at cook line and touching/tossing salad greens in mixing bowl, with bare hand contact. Informed manager that is to be no bare hand contact with ready to eat food. Use tongs, gloves or utensils to prevent bare hand contact with ready to eat foods. Manager corrected violations during inspection. Critical violation #7-38-010 (A)

Observed rust and chipped paint on wire shelving racks at front and back front bar reach in cooler. Also, Observed broken and split door gaskets on reach-in cooler doors. Instructed manager to repair and or replace. Maintain at all times. Observed doors hinge on front bar reach in cooler, bent and in poor repair. Instructed manager to repair and maintain at all times. Observed rust stains on prep table lower shelf, in smoke prep room area. Instructed manager to remove rust, seal surface and ensure surface is smooth and easily cleanable.

Observed black mold like substance embedded in back splash/caulk line areas in dish room. Instructed manager to remove, reseal and maintain it all times.

Found heavily stained cutting boards, with deep groves in front prep. Instructed to resurface or replace. Found rust on bottom shelf of prep table in fry prep room. Must paint or remove rust. All surfaces must be smooth and easily cleanable.

Found the following potentially hazardous foods at improper temperature in the front 1 door prep cooler: 6.5lbs of chicken wings @ 50.5F; 3.5lbs of marinara sauce 49.2F; 3.5lbs of Italian sausage 48.4F; and 1lb of Cotija cheese @ 51.6F. Must keep all potentially hazardous foods @ 40F or below, or 140F or above at all times. Operator voluntarily discarded denatured foods during inspection, totaling $30 in value. Critical citation 7-38-005(a).

Found approximately 13-15 large, black flies in the following areas: in front prep area, in dish area, and in pizza prep room in basement. Must clean and sanitize these areas. Must eliminate pest problem. Serious violation 7-38-020.

Found heavily stained cutting boards, with deep groves in front prep. Instructed to resurface or replace. Found rust on bottom shelf of prep table in fry prep room. Must paint or remove rust. All surfaces must be smooth and easily cleanable.

OBSERVED POTENTIALLY HAZARDOUS FOOD (PORK, 65 DEGREES) STORED IN A 2 DOOR COOLER IN THE BASEMENT AT IMPROPER TEMPERATURES DUE TO THE COOLER BEING UNPLUGGED. OPERATOR VOLUNTARILY DISCARDED AND DENATURED APPROX. 10 LBS OF PRODUCT WORTH APPROX. $100. INSTRUCTED TO HOLD ALL COLD POTENTIALLY HAZARDOUS FOOD AT 40 DEGREES OR BELOW. CRITICAL VIOLATION: 7-38-005(A)

OBSERVED DRY FOOD GOODS STORED UNDER EXPOSED WASTE PIPING IN THE BASEMENT. INSTRUCTED TO STORE ALL FOOD AWAY FROM EXPOSED WASTE LINES OR PROVIDE GUTTERS/SHIELDING AROUND THE EXPOSED LINES.

OBSERVED LOOSE FLOOR TILES IN THE CENTER AISLE OF THE REAR BAR. INSTRUCTED TO REPAIR THE FLOOR TO BE SMOOTH, DURABLE AND EASILY CLEANABLE.

OBSERVED A GAP AROUND THE PIPE LEADING INTO THE WALL UNDER RIGHT SIDE OF THE 3 COMPARTMENT SINK. INSTRUCTED TO SEAL THE GAP.

OBSERVED WASTEWATER LEAKING ONTO THE FLOOR FROM THE BOTTOM OF THE DISHMACHINE. INSTRUCTED TO REPAIR THE LEAK.

OBSERVED KNIVES BEING STORED IN THE CRACK BETWEEN COOLERS AND COOKING EQUIPMENT AT THE COOK LINE. INSTRUCTED TO STORE ALL KNIVES IN A MANNER THAT PREVENTS CONTAMINATION.

OBSERVED HEAVY FROST BUILD UP IN THE MUSTARD COOLER. INSTRUCTED TO DEFROST AND MAINTAIN. OBSERVED WATER POOLING IN THE BOTTOM OF THE COOK LINE COOLER. INSTRUCTED TO CLEAN AND REPAIR ANY LEAKS AND MAINTAIN THE COOLER TO BE DRY INSIDE.

OBSERVED A LEAK AT THE DISHROOM GOOSENECK FAUCET AND AT THE COFFEE STATION HAND SINK. INSTRUCTED TO REPAIR ALL LEAKS.

OBSERVED A HOLE IN THE EXTERIOR WALL APPROX. 1 INCH WIDE AND 3 INCHES TALL BEHIND THE OIL COLLECTOR NEAR THE BACK DOOR. THIS WALL IS THE DIVIDER BETWEEN THE INTERIOR BACK HALLWAY AND OUTSIDE. INSTRUCTED TO REPAIR THE WALL SO THAT THERE ARE NO OPENINGS TO THE OUTSIDE. SERIOUS CITATION ISSUED: 7-38-020

OBSERVED KNIVES BEING STORED IN THE CRACK BETWEEN COOLERS AND COOKING EQUIPMENT AT THE COOK LINE. INSTRUCTED TO STORE ALL KNIVES IN A MANNER THAT PREVENTS CONTAMINATION.

OBSERVED HEAVY FROST BUILD UP IN THE MUSTARD COOLER. INSTRUCTED TO DEFROST AND MAINTAIN. OBSERVED WATER POOLING IN THE BOTTOM OF THE COOK LINE COOLER. INSTRUCTED TO CLEAN AND REPAIR ANY LEAKS AND MAINTAIN THE COOLER TO BE DRY INSIDE. OBSERVED CONDIMENTS BEING STORED DIRECTLY UNDER EXPOSED SEWER LINES IN THE BASEMENT. RELOCATE FOOD AND FOOD EQUIPMENT TO BE AWAY FROM EXPOSED LINES, OR PROVIDE A GUTTER SYSTEM UNDER THE SEWER LINES.

MUST REPAIR THE MISSING GROUT UNDER THE HAND SINK AT THE REAR BAR. MUST CLEAN THE FLOORS IN BASEMENT DRY STORAGE.

OBSERVED A LEAK AT THE DISHROOM GOOSENECK FAUCET AND AT THE COFFEE STATION HAND SINK. INSTRUCTED TO REPAIR ALL LEAKS. OBSERVED THE COOK LINE HAND SINK TO BE DIRECTLY ADJACENT TO SHELVING THAT STORES FOOD AND COOKING EQUIPMENT. MUST INSTALL A SPLASH GUARD ON THE LEFT SIDE OF THIS HAND SINK.

MUST STORE WIPING CLOTHS IN SANITIZER BETWEEN USES.

MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS IN THE BASEMENT STORAGE AREA.

MUST REPAIR OR REPLACE WORN CUTTING BOARDS AT PREP COOLERS. MUST ALSO DISCARD CRAKED FOOD STORAGE CONTAINERS AND LIDS.

DETAIL CLEAN THE INTERIOR OF FRYERS, THE INTERIOR TOP PANEL OF THE ICE MACHINE AND THE EXTERIOR OF LIGHT SHIELDS IN THE PREP AREA AS NEEDED. MUST REMOVE GREASE, SLIME, FOOD DEBRIS AND DUST FROM EQUIPMENT NOTED.

DETAIL CLEAN FLOORS THROUGHOUT PREP AND DISHWASHING AREAS.

PROVIDE THREE WORKING STOPPERS FOR EACH BAR THREE COMPARTMENT SINK. REPAIR SLOW DRAIN AND LEAKY DRAIN PIPE AT THE HAND SINK IN THE FRONT PREP AREA. MUST ALSO REPAIR THE SLOW DRAIN AT THE 2ND AND 3RD WASH BOWLS FROM THE ENTRANCE IN THE WOMENS BASEMENT WASHROOM.

NEW CUTTING BOARDS NEEDED AT PREP LINE. WHERE DISCOLORED AND WORN. MUST REPLACE AND MAINTAIN.

SODA DISPENSOR IN WAIT STATION IN NEED OF CLEANING TO REMOVE ALL BUIULD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS IN THE BASEMENT IN NEED OF CLEANING IN REAR STORAGE AREA. MUST CLEAN AND MAINTAIN AT ALL TIMES.

WALL IN BASEMENT IN NEED OF CLEANING TO REMOVE ALL SPLATTER FROM POP IN THE BOX SYSTEM. MUST CLEAN AND MAINTAIN AT ALL TIMES.

NOTED SOME LIGHT BURNT OUT LIGHT IN STORAGE AREA IN BASEMENT AND IN 1st FLOOR PREP AREA. MUST REPLACE BULBS.

MUST CLEAN VENT COVERS IN TOILET ROOMS TO REMOVE DUST.

MUST REMOVE AND/OR ORGANIZE CLUTTER IN BASEMENT IN CORNER AND ANY WHERE ELSE NEEDED TO PREVENT RODENT HARBORAGE. ITEMS MUST BE 6" OFF THE FLOOR AND AWAY FROM THE WALL.

MUST PROPERLY POST A CUSTOMER ADVISORY FOR PUBLIC VIEW AT ALL TIMES.

MUST REPAINT OR REPLACE RUSTY SHELF RACKS IN WALK-IN COOLER.

MUST SEAL OR PAINT ALL RAW WOOD LOCATED IN THE BASEMENT (I.E. WOOD STEP-UP CASE AND WOOD IN THE BOILER ROOM AREA.

MUST DECLUTTER AND BETTER ORGANIZE "CHEF CAVE" STOREROOM. ALL ITEMS MUST BE 6 INCHES OFF THE FLOOR AT ALL TIMES.

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. MUST INSTALL A HANDSINK IN THE FRONT BREWERY ROOM, ALONGSIDE A 3-COMP SINK.

The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL ANY OPENINGS AROUND PIPES/CONDUITS ON WALLS OR CEILINGS.

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE ANY CLUTTER IN BASEMENT STORAGE ROOMS, & STORE SUPPLIES ABOVE THE FLOOR.