Steam Theory Brewing Company Lp

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

fly activity observed must be contact pest management to eliminate pest

*10 Sanitization after Cleaning

missing 3c sink sanitizing solutions and sanitizer bucket on bar area must be set up at: 3c sink 200-400 ppm Quat concentration sanitizer bucket at 200-400 Quat concentration

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

missing covers or lids on food containers inside cooler units must be have cover or lids on food containers in all areas

*44 Soiled receptacles and waste handling units cleaned

drainage receptacles dirty in all areas must be clean to avoid cross contamination

*31 No soap at handsink

missing hand soap at hand sink bar area must be have hand soap in all hand sinks

*43 Clean vent syst:Intake/exhaust air ducts

a/c vents dirty with soils and grease accumulations must be clean to avoid cross contamination

*47 Handler-Certificate Not on site

missing current food handler cards on site must be have current food handler cards on site

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

missing date marking on food containers inside WI cooler units must be label and date mark food containers in all areas

*42 Floors/walls/ceiling/nonfood dirty

floors, walls and ceiling inside kitchen areas dirty with spills, soils accumulations and grease deposits must be clean to avoid cross contamination in all areas

*43 Ventilation hood systems, adequacy

vent hood dirty with soils and encrusted grease also unlawful fumes not release by the vent hood system must be clean and repair to proper condition to avoid unlawful discharges inside kitchen area

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty in all areas must be clean and sanitize to avoid cross contamination ice machine with mold must be clean to avoid cross contamination

*21 RFSM supervisory capacity up to 4 establishment

missing current RFSM certificate must be have FSM registered with the city

*10 Equipment and Utensils Cleaning-contamination

RI cooler at bar area dirty with sugar spills, drippings and mold on gaskets must be clean to avoid cross contamination cooler units on kitchen area dirty with soils and food debris must be clea

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

food containers inside WI cooler units missing covers or lids must be covered or have lids to avoid cross contamination

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

missing employee health policies and procedures

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

missing date marking inside WI cooler unit and RI cooler units at kitchen area must be have date marks on food containers in all areas

*42 Floors/walls/ceiling/nonfood dirty

floors inside kitchen area and floors under equipment dirty with food debris, soils and grease accumulations must clean to avoid cross contamination

*42 cleaning hermetically sealed containers of food or visible soil before opening

hermetic containers with visible solis in all areas must be clean all hermetic containers to avoid contamination

*44 Soiled receptacles and waste handling units cleaned

drain receptacles dirty with food debris and soils accumulations must be clean to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

cooler units bottom shelves dirty with drippings, mold and food debris must be clean inside and outside to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

floors under equipment inside kitchen area dirty with soils accumulations, food debris, litter and grease deposits must be clean to avoid cross contamination

*39 Cooking equipment free of encrusted grease

cooking equipment with grease and soils accumulations must be clean to avoid cross contamination clean general equipment where contamination is observed -grease and soils accumulations

*10 Equipment and Utensils Cleaning-contamination

cooler units at bar area dirty with spills, sugars and drippings must be clean to avoid cross contamination

*43 Ventilation hood-prevent grease dripping

vent hood dirty with soils and grease drippings must be clean to avoid cross contamination

*02 Cold Hold (41øF/45øF or below)

tomato 64'f, cheese 61'f, rice 58'f

*15 Bare hands contact with ready-to-eat foods

cheeses

*07 Food safe, good condition, unadulterated, and honestly presented

observed food tray put directly on ice chest

*20 Grease Trap Tickets

provide grease trap cleaning for every 3 months

*31 Individual, disposable towels

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

provide cover for the ice bucket

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

observed raw eggs store next to cream cheese and butter

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

provide date marking for all foods in cooler

*10 Clean Sight and Touch

provide cleaning for ice machine

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

Raw eggs store together with butter and above milk