Small Brew Pub

*42 Floors/walls/ceiling/nonfood dirty

floors dirty in all areas with grease and food debris must be clean to avoid contamination

*31 No soap at handsink

missing hand dispenser soap at hand sink must be have hand dispenser soap in all hand sinks

*39 Cooking equipment free of encrusted grease

kitchen equipment dirty with encrusted grease deposits and soils residues must be clean to avoid contamination

*28 Date marking > 24 hrs,on site,temp 41F

missing date mark on food containers inside RI cooler units and WI cooler unit must be have date marks to avoid cross contamination on all food containers inside all cooler units spices containers

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

food with out lids or covered inside WI cooler unit must be cover or have lids to avoid food contamination

*45Floors easily cleanable

floors with rough surfaces and cement cracks at kitchen areas must be replace or repair to proper condition of smooth and easy to clean surfaces floors

*43 Ventilation hood-prevent grease dripping

vent hood filters dirty with encrusted grease and soils accumulations must be clean to avoid cross contamination

*06 Discard if TCS is in container w/ no date or day

PIC ensures that food containers without date or day identification must be dispose to avoid cross contamination

*45 Premises:Cleaning, frequency and restrictions

floors behind equipment at fryers area dirty with encrusted grease and soils residues walls and ceilings with soils accumulations and grease deposits premises must be clean when contamination occur

*31 No soap at handsink

missing hand soap at hand washing sink kitchen area must be have hand soap dispenser during operational hours to avoid cross contamination by employee

*24 Food Labeling- with common name of the food

missing proper labels on food containers inside all cooler units and prep areas must be have proper labels on all food containers on all areas

*10 Equipment and Utensils Cleaning-contamination

kitchen equipment dirty inside and outside with food debris and soils residues must be clean equipment to avoid cross contamination

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

flour sack opened. must be covered

*41 Food storage containers, identified with common name of food.

some squeeze bottles not labeled. must be labeled

*43 Clean vent syst:Intake/exhaust air ducts

vent hood dirty must be clean buildup grease and soils to avoid contamination

*28 Date marking > 24 hrs,on site,temp 41F

expired food date marking containers

*29 Sanitizing solutions, testing devices

missing sanitizing solutions at bar area must be have sanitizer bucket 400 ppm Quat and 3c sink 200 ppm Quat missing sanitizing test strips must be have correct test strips

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

eggs at top shelves must be at lower shelf to avoid food contamination

*22 Handlers-Certificate Not On Site

missing food handler cards must be available food handler cards

*45 Premises:Cleaning, frequency and restrictions

floors, ceiling and walls dirty in some areas must be clean to sight and touch to avoid food contamination

*39 Cooking equipment free of encrusted grease

cooking equipment encrusted with grease and debris must be remove all soiled debris and clean to avoid food contamination

*21 PIC ensures employees are properly sanitizing equi

PIC need to ensure the employees use of sanitizing solutions

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*44 Receptacles tight fitting lids, doors, or covers

*31 Handwashing lavatory - accessible

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

*21 RFSM - Not On Site

REGISTER THE FOOD SERVICE MANAGER CERTIFICATE BY 02/ 09/ 2017

*29 Sanitizing solutions, testing devices

PROVIDE QA TEST STRIPS FOR THE ESTABLISHMENT

*32 Damaged Equipment

REPLACE THE BROKEN REACH IN COOLER GASKETS

*35 Hair Restraints effective

PROVIDE HAIR RESTRAINTS FOR ALL FOOD PREPARATION STAFF

*42 Dirty nonfood contact surfaces

CLEAN GASKETS OF REACH IN COOLING UNITS TO REMOVE SOIL

*45 Premises shall be maintained in good repair

PLACE CEILING TILE THAT IS MISSING BACK (ABOVE WALK IN COOLER)

*42 Floors/walls/ceiling/nonfood dirty

CLEAN SOILED FLOOR DRAINS IN THE KITCHEN AND BAR.