HOLLYWOOD BREWERY

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area butter (71F - Cold Holding) ; fresh garlic and oil (66F - Cold Holding). Per operator food out of temperature less than four hours food not prepared or portioned today. Observed food under no temperature control. Operator placed food in freezer to quick chill. Introduced time as a public health control to operator Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler at 1:15pm cut tomatoes 50F ambient cooling for two hours to 53F at 1:55pm. At this rate proper ambient cooling to 41 in 4 hours will not occur. Operator placed food on ice to quick chill Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed good equipment in kitchen hand sink. Operator removed Corrected On-Site

Basic - Ceiling tile missing. Observed in dry storage area

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. Observed raw salmon bearing the label to remove from ROP thawing in ROP in walk in cooler. Per operator fish thawing less than four hours. Operator removed fish from ROP Corrected On-Site Repeat Violation

Basic - Hole in or other damage to wall. Observed hole in wall by dry storage area

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked spaghetti (44F-45F - Cooling) overnight inside flip top cooler at cook line. Per operator, food not prepped or portioned today; food never reached 41F or below for cold holding. Stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed thawed raw tuna stored inside two door low boy cooler at cook line, with label indicating removal upon thawing. Food stored in cooler overnight. Stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked spaghetti (44F-45F - Cooling) overnight inside flip top cooler at cook line. Per operator, food not prepped or portioned today; food never reached 41F or below for cold holding. Stop sale.

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Reviewed food employee agreement form with operator.

Intermediate - Handwash sink not accessible for employee use at all times. Observed strainer stored inside hand wash sink in kitchen. Operator removed. 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. 1) Observed in kitchen, raw tuna thawing inside packaging with label indicating removal upon thawing. Tuna thawing for less than 4 hours. Operator removed tuna from packaging. Corrected on site. 2) Observed thawed raw tuna stored inside two door low boy cooler at cook line, with label indicating removal upon thawing. Food stored in cooler overnight. Stop sale.

Basic - Food stored on floor. Observed carton of frying oil stored on floor in kitchen. Operator properly stored. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw tuna and ham thawing at room temperature. Foods at 42F cold holding. Educated operator on proper thawing methods. Operator put foods under cool, running water to thaw. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw whole fish inside walk in cooler. Operator moved raw chicken to bottom shelf. Emailed proper storage flyer Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in cook line ; mozzarella cheese (45F cold holding ) raw turkey (48F cold holding ) , foods pulled from walk in cooler less than 4 hours ago. Operator moved foods to low boy cooler to quick chill. Foods not prepared or portioned today. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Container inside hand wash sink in cook line. Operator removed Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair above dish machine in kitchen.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Floor soiled/has accumulation of debris/ grease under fryer in cook line.

Basic - Food not stored at least 6 inches off of the floor. Case of mozzarella cheese on floor inside walk in cooler. Operator elevated Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler in cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Observed bucket stored inside hand wash sink at cook line. Operator removed. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

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. Observed raw salmon, thawed, stored in packaging indicating removal upon thawing. Operator cut open packaging to allow oxygen flow. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit used with dish machine. Warning - From follow-up inspection 2024-06-04: At time of callback inspection test strips arriving by 10:00 pm Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink opposite cook line. Employee removed basket. Corrected On-Site Repeat Violation - From follow-up inspection 2023-06-26: Observed at callback inspection same. Per manager service already called to fix sink. Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook line employee changing gloves without washing hands. Reviewed proper procedures and employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Containers of portioned raw chicken over open bags of vegetables in upright reach in freezer in kitchen. Employee inverted for proper separation. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On prep table next to cook line butter (78F - Cold Holding); garlic in oil (75F - Cold Holding). Per employee both items prepared at 11:30am.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table next to cook line butter (78F - Cold Holding); garlic in oil (75F - Cold Holding). Per employee both items prepared at 11:30am. See stop Sale. Recommended putting both items on Time as Public Health Control. Form provided.

Intermediate - Handwash sink not accessible for employee use at all times. Pasta strainer in hand sink by dish machine. Employee removed strainer. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kits for chlorine or quaternary.

Intermediate - No probe thermometer provided to measure temperature of food products. Manager unable to locate thermometer.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust buildup on ceiling tiles above expo area. Repeat Violation

Basic - Food stored on floor. In walk in cooler tray with tubes of raw ground beef and container of portioned chicken on floor. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Fliptop bottom cooler. Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Observed dish machine sanitizer solution 0 ppm, tested twice.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed can opener blade soiled at food preparation table in kitchen, -Observed interior of microwave soiled with encrusted food debris at cook line in kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. -Observed pasta boil basket stored inside hand wash sink next to ware wash area in kitchen. Inspector removed from sink. Corrective Action Taken

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -Observed ceiling tiles not smooth, non absorbent and easily cleanable throughout food preparation area in kitchen. -Observed multiple ceiling tiles missing in kitchen.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cell phone and wrist watch stored on food preparation table in kitchen. Employee removed personal items at time of inspection. Corrected On-Site

Basic - Food stored on floor. -Observed cans of tomato sauce stored on floor underneath shelf in dry storage area in kitchen. -Observed boxes of soda syrups stored on floor in front of walk in cooler in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.o -Observed fan cover soiled in walk in cooler in kitchen.

Basic - Standing water in bottom of reach-in-cooler. -Observed standing water inside lowboy reach in cooler at flip top make table next to cook line in kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed raw fish/shrimp in standing water inside prep sink in kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed walls soiled throughout cook line/mop sink and food preparation tables in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen prep table cutting board at stove- observed employee cellphone and Ruku remote control on cutting board.

Basic - Food stored on floor. Walk in cooler- observed open case of chicken being stored on the floor.

Basic - Light not functioning. Thought out main kitchen cook line and prep area.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen prep table at stove- observed wet soiled wiping cloth on cutting board.

Basic - - From initial inspection : Basic - 1.) Ceiling/ceiling tile shows damage or is in disrepair. Observed in rear kitchen area next to storage room. 2.) Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. 3.) Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Warning - From follow-up inspection 2021-10-16: 1.) Observed same. Time extended. 2.) Observed some cleaning done to ceiling tiles, but still observed some buildup on vents. Corrective action taken. Time extended. 3.) Observed same. Time Extended

Basic - - From initial inspection : Basic - 1.) Food stored on floor. Observed various cans, bag of onions and cases of dry goods on floor in storage area. 2.) Observed various foods stored on floor in walk in cooler. 3.) Observed several boxes of fryer oil stored on floor outside kitchen door. Warning - From follow-up inspection 2021-10-16: Observed same. Time Extended

Basic - - From initial inspection : Basic - 1.) Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood/ hood filters at cook line. 2.) Observed soiled gaskets- throughout kitchen area. Warning - From follow-up inspection 2021-10-16: 1.) Observed same. Time extended. 2.) Observed same. Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2021-10-16: Observed same. Operator stated new receptacle on order. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed red and green cutting board at table across from cook line. Observed heavy buildup on boards. Advised operator that they need replacement. Warning - From follow-up inspection 2021-10-16: Observed same. Operator stated new cutting boards on order. Time Extended Corrective Action Taken