URBAN BREW AND BBQ

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Blanched potatoes for French fries dated from 8/11 at 45F on 8/13. Employee advised they have not been used since prepared. Items did not meet cooling parameters. Cooked peppers and onions dated 8/12 at 49F. Employee advised not actively working with product. Items were placed over night and failed to meet cooling parameters.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Blanched potatoes for French fries dated from 8/11 at 45F on 8/13. Employee advised they have not been used since prepared. Items did not meet cooling parameters. Cooked peppers and onions dated 8/12 at 49F. Employee advised not actively working with product. Items were placed over night and failed to meet cooling parameters.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. three compartment sink tested above above 500 PPM. Discussed with employees who then who began to correct solution. Corrective Action Taken

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sanitizer at three compartment sink tested too strong. Test kit not used.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof of employee health agreements for new employees. Inspector will provide employee health agreements. During inspection new employee completed form and signed. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with black/green mold like substance.

Basic - Bowl or other container with no handle used to dispense food. Plastic portion buckets used as scoop throughout dry ingredients containers across from rear door.

Basic - Equipment in poor repair. Torn gasket at reach-in cooler located across cook-line. Repeat Violation

Basic - Food stored on floor. Food items stored on floor. Employee put items up.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens on cookline with soiled interior. Repeat Violation

Basic - Utensils in poor condition. Scoop inside cornmeal container broken/missing handle

High Priority - Dented/rusted cans present. See stop sale. Dented can of tomato ketchup on dry storage rack with foods to be served to the public.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half in reach in cooler across from cook line no date mark opened 3-23. Employee dated item. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on prep area across from cook line stained and soiled with food debris .

Basic - Buildup of food debris/soil residue on equipment door handles. Equipment door handles in kitchen and walk in cooler soiled.

Basic - Equipment in poor repair. Torn gaskets on reach in deli cooler across from cook line.

Basic - Floor soiled/has accumulation of debris. Floor in kitchen soiled with food debris.

Basic - Ice tongs handle in contact with ice. Ice tongs handle in touching the ice in reach in cooler in front bar area. Employee removed tongs. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with burnt on food debris.

High Priority - Dented/rusted cans present. See stop sale. One #10 can tomatoes dented on shelf in smoker room

High Priority - Toxic substance/chemical improperly stored. Bottle of alcohol on food storage rack in smoke room

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2024-05-22: Time Extended

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested once 0ppm. Retested 400pmm after adjustment Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 109f. Employee reheated to 175f Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in walk in cooler Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 comp sink 100 ppm quat. In kitchen Bar sink was remade at 400 ppm quat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. French fry blades soiled

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet on shelf in dish area

Basic - Food stored on floor. Manager picked up bag of flour off floor Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in dish washing area. Inspector informed employee and was labeled. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Small CO2 tank not secured to the wall. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Prep cutting boards grooved and no longer easily cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone observed on counter next to pan of corn bread to be served to the public. Employee bag sitting next to single service items. Inspector educated employee and phone was removed. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Bags of flour sitting to left and hand wash sink next time I machine and flower is exposed to splash.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in smoker room gaskets soiled with food debris.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Cook line and prep area.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. First reading registered at 0 ppm quaternary ammonium. Inspector informed employee and bucket was remade. Second reading was 200 ppm quaternary ammonium. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee was cutting a tomato in prep with no gloves on. Operator voluntarily discarded the tomato. Employee washed hands and put gloves on. Inspector discussed good hand washing practices and the importance of wearing gloves when prepping ready to eat items. Corrective Action Taken

Basic - Interior of oven has accumulation of black substance/grease/food debris. Both ovens on cook line interior soiled with food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Sandwich make cooler on cook line next to steam table and cooler next to fryers. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Bottle of bleach on shelf above containers of season by hand washing sink. Manager removed bleach from shelf.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open half and half creamer in reach in cooler on cook line not date marked. Manager stated it was opened yesterday morning.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tomato slicer soiled with food debris. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in walk in cooler. Evident of grease and debris in drain and basin.

Basic - Bowl or other container with no handle used to dispense food. Plastic to go container stored in cornbread mix and rice flour. Manager removed cup. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank on back dock area not secured. Small tank.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on back prep table in dish area.

Basic - Floor area(s) covered with standing water. On floor by hand washing sink next to ice machine. On floor under three compartment sink.

Basic - In-use wet wiping cloth/towel used under cutting board. On cook line by steam table. Manager removed wiping cloth. Corrected On-Site

Basic - Interior of oven has accumulation of black substance/grease/food debris. On cook line. Interior of smokers heavily soiled with food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler by dish area soiled with food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In reach in coolers on line.

Basic - Very slow draining water in handwash sink. In walk in cooler by door.