WORLD OF BEER

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Pipe goes into drain at three compartment sink at front bar, Needs a one inch clearance from rim of drain

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Wrong type of quaternary test strips

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at front bar with chemicals not labeled

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers at cook line one cut chef removed stickers and washed before cutting Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw burgers over impossible burgers. Chef moved impossible Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two drawflip top cooler on cook line at cut tomatoes (49F - Cold Holding); cooked chicken (49F - Cold Holding), chef moved all items out of unit and put in walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in steam well at chili (122F - Hot Holding); lobster bisque (122F - Hot Holding). Chef reheated items in microwave to 165° Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with a y splitter has no vacuum hose Bibb

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front bar. Manager filled paper towels Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottles with chemicals not labeled

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between coolers . Chef removed knives Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados on the cook line cut with stickers. Chef removed avocados and washed the avocados and removed stickers before cutting Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink at front bar being used as dump sink

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Temperature gauges not working on dishwasher, no heat strips

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken wings. Chef moved chicken Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Glass of water on the cutting board. Chef discarded glass of water Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled bottles Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Stored food not covered.I reach in two door stand up cooler by cook line, chef covered Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour, sugar not labeled chef labeled flour and sugar Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna thawing in sealed ROP packaging. Item still partially frozen, operator opened packaging Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles throughout

Basic - Ice buildup in reach-in freezer. Observed at 3 door stainless in front of cook line

Basic - Plumbing system in disrepair. Observed leaking water at drain pipe, sink drain at cook line hand wash sink. Operation reconnected pipe and called for service for leak Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bar tender cutting cucumber with bare hands. Cucumber used as garnish. Discussed with operator. Operator discussed with employee

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. right side flip top: cooked chicken (52°F); cheese (55°F); cooked steak (55°F); hard boiled eggs (59°F); mac and cheese (53°F); blue cheese (52°F) stored in right side flip top cooler. Operator closed lids. Monitored unit for approximately 45 minutes. Retook temperatures at 38°F-47°F. Unit has an ambient temperature of 37°F Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed on cookline. Operator removed cleaned and sanitized Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw beef stored over Mac and cheese in flip top cooler. Operator removed and stored properly. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked chicken wings stored in walk-in cooler. As per operator, wings were cooked on 01/31/22. Operator correctly date marked Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -Observed several unlabeled spray bottles with sanitizer in bar area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed black substance buildup inside ice machine.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. -Observed container with cooking oil stored on kitchen floor.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed black mold like substance buildup on wall at dishwashing area.