NOV 1

2016

PASS 6 violations

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Steaks: 49.1F, 53.2F, 53.7F, 48.7F, beef patties: 50.1F, 46.7F ALL VOLUNTARILY DISCARDED

2 pts Food Storage & Handling

*21 Demonstrateion of knowledge by PIC

Not giving proper food safety supervision ion kitchen or with temps

2 pts Sanitation

*22 Handlers-Certificate Not On Site

not practicing basic food safety concepts( proper hand washing, knowing proper food temps)

3 pts Other

*03 Food products not maintained at 135øF or above

Jalapenos 75.4F, Corn 74.1F

2 pts Sanitation

*27 Cooling, heating, and holding capacities. Equipment

RIC-42-50F

3 pts Sanitation

*10 Equipment and Utensils Cleaning-contamination

storing sanitizer buckets on Cutting board using for prep

OCT 31

2016

FAIL 17 violations

1 pts Sanitation

*39 Cutting surfaces.

heavily used cutting boards in use, must be sanded down an 1/4th inch or replaced

1 pts Other

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

grey water form backup pipe contaminating prep area

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw bacon above peach pie filling in WIC

3 pts Sanitation

*14 When to wash hands before donning new gloves

employees donning gloves without washing hands

1 pts Employee Hygiene

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Drinking open cup beverages in Prep area

2 pts Facility Condition

*32 Maintain in Good Repair

Refrigerators consistently break down, must repair gaskets as well

1 pts Sanitation

*42 Floors/walls/ceiling/nonfood dirty

sanitize floors due to back up

1 pts Sanitation

*36 Cloths in-use for wiping between uses stored

wiping cloths to be stored in sanitizer solution in between uses

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

raw chicken in RIC 47.6F, Raw fish in RIC 47.5F

2 pts Sanitation

*22 Handlers-Certificate Not On Site

employees do not practice basic food safety practices ( when to wash hands, knowing proper food temps in coolers

2 pts Sanitation

*27 Cooling, heating, and holding capacities. Equipment

RIC (front line) 44.3F, Vertical RIC 50.0F.

3 pts Plumbing & Waste

*19 Water & Plumbing in good repair- per code

Kitchen had greywater backing up from under floors, 3 comp-sink drain backing up into kitchen

2 pts Other

*21 Demonstrateion of knowledge by PIC

too many criticals in the Restaurant,

3 pts Sanitation

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

sanitizer buckets were placed on prep table/cutting board after being on floor where water back came in contact with it.

3 pts Other

*03 Food products not maintained at 135øF or above

Roasted jalapenos 73.4F, Corn shucked 55.5F,

3 pts Other

*11 Food Disposition-Contaminated Food by contact

employee handled bread and customer food after rubbing nose, did not attempt to discard after he was told to stop.

1 pts Facility Condition

*45 Premises shall be maintained in good repair

repair cracking in floors to negate damage from water

HOFFBRAU STEAKS.

THE NUMBERS

INSPECTION HISTORY

NEARBY IN WEST END