Pour Tap Room

Observed uncovered wings in WIC and uncovered corn starch in downstairs prep area CA: PIC immediately covered wings with sheet tray, and covered corn starch with lid.

Observed food debris on Pablo and flour container lids CA: PIC immediately removed and replaced with clean lids

Observed opened packages of shredded and sliced cheese held in walk-in cooler and shredded lettuce in the reach-in cooler without proper date marking to indicate the date the package was opened. Corrected on site - PIC labeled packages with the date opened. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed container of spinach dip held in walk-in cooler marked with a preparation date of 7/16. Corrected on site - PIC discarded product.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen;

(ii) Is in a container or package that does not bear a date or day; or

(iii) Is inappropriately marked with a date or day that exceeds 7 days .

Observed TCS food items held at temperatures above 41F. Corrective action - cooler drawers under cooktop wasn’t maintaining an ambient temperature of 41F or below (read 54*F on digital thermometer). PIC advised to place food items on ice to decrease the internal food temperatures. Food items prepped earlier in the day to be cooled. Food items in the cooler overnight were immediately discarded. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Observed food employee with bracelet while preparing food. Corrective action - PIC advised to notify food employee that the only jewelry allowed during food preparation and handling is a plain wedding ring. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed failure of employees to wear hair restraints while preparing food. Corrective action - PIC advised to provide and enforce the use of hair restraints for food employees. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed failure of reach-in cooler drawers to maintain proper ambient temperature. Digital thermometer read 54F and foods held within had internal temperatures above 41F. Corrective action - PIC advised to have repair done on cooler within 24 hours. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Observed an employee’s cell phone, a bottle of perfume, and music headphones lying on prep surface in main kitchen area. Corrected on site - PIC removed employee personal items from food service area. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Observed the following expired items in downstairs WIC: BBQ sauce 4/5, blue cheese 4/6, Chipotle 4/5, Steak aioli 4/6 Expired foods PIC discarded immediately into trash

Observed failure of employees to wear hair restraints while preparing foods Hair restraints CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed meatballs (107F, Cheese 97F) in steam table Hot Holding CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Observed food debris under charbroiler in main kitchen Nonfood-Contact Surfaces CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.