Cherry Street Halcyon Holding, LLC dba Cherry Street Brewpub @ Halcyon

Inspector observed ice tongs sitting on top of ice tray. Also observed ice scoop in bar ice machine with handle in ice. COS-removed. Corrective Action: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food.

Observed open spray bottles of cleaner and sanitizer on dry goods shelves, on ledge of ice machine, and prep areas. COS- All items relocated during the inspection. Advised-Locating the cleaners in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

Observed light fixture inside hood out. Advised PIC to repair/replace unit.

Observed chicken and chicken wash at or above 41F located next to fryer in a cooling holding unit. COS-discarded. Per PIC breaker was tripped, unit was reset.

Observed flour for chicken and fish battering at room temperature. Advised PIC flour to be refrigerated between uses or placed on the 4-hour rule. COS- 4-hour rule procedure and documentation were provided during the inspection.

observed chopped lettuce on ice bath at prep line 53F. COS- lettuce was discarded. Advised PIC to maintain TCS foods at or below 41F. PIC stated a new small prep top was on order for the items on ice bath at the prep line.

Consumer advisory for raw/undercooked animal products not provided for Burbon salmon and salmon on pesto zoodles on menu.

Observed wiping cloths used with sani-spray on the cook line.

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.