BREW NSB

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line make table unit, upper level sliced cheese (45F - Cold Holding); less than 4 hours,.operator relocated.. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table tater tots 100F, for 20 minutes . Operator instructed to reheat. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board at front line stained with food debris,

High Priority - Live, small flying insects found 3 in dry storage

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage approximately 120F in the steam table. Advised to add water to reach bottom of container and to reheat to 165F to hot hold at 135F or above. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen area Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles on three compartment sink

Basic - Gaskets in poor repair. Small dairy cooler at front counter

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chimichurri made with fresh garlic in oil 73F

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior soda gun at front counter

Intermediate - Handwash sink not accessible for employee use at all times. Back hand sink partially blocked by presence of folding prep table directly in front of it. Accessible from the side but splashes hand wash water onto prep table Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Front hand sink used as a dump sink as evidenced by the presence of crushed ice and white residue

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Thawed bag of cooked steak in reach in cooler dated 6/2 Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. cell phone on dry storage shelf Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portioned butter 78F left out overnight. See stop sale. Advised to keep refrigerated or use time as a public health control Improperly Iced waffle batter 46F. Operator iced more fully, Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.back hand sink Corrected On-Site

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. New employees Jake, Kuvan with no food handler training,

Basic - Carbon dioxide/helium tanks not adequately secured. Under front counter corrected on site Under prep area hand sink Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Front counter