Brogen's North

Observed a total of 6 pitchers left uncovered throughout the facility at the tie of this inspection. COS: Discarded, refilled and covered. CA:All food shall be stored covered to protect from vertical contamination.

Observed a large buildup of grease behind, underneath and around the pizza oven in the main kitchen at the time of this inspection. CA: All physical facilities shall be kept clean to avoid contamination.

Observed a moldlike buildup underneath shelving in the walking unit at the time of this inspection. CA: Physical facilities shall be kept clean to avoid contamination.

Observed a container with ranch dressing as well as a container with blue cheese dressing being stored in an ice bath at temperatures of 57F and 65F respectively in the main kitchen at the time of this inspection. COS: Discarded. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above to prevent contamination.

Observed two unlabeled/unmarked spray bottles with sanitizer in the bar area and dining area at the time o this inspection. COS: Management marked bottles. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Observed a container with ROP fish being cold held thawed and inside sealed package in the main kitchen at the time of this inspection. COS: Fish discarded. CA: Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration or immediately upon completion of its thawing, using procedures to completely submerge in running water.

Observed a sack of onions being stored directly on the floor in main kitchen at the time of this inspection. COS: Removed from floor. CA: All food must be stored at least 6" above from floor.

Observed several food items (Sliced tomato, ham, marinara, hard boiled eggs) where being cold held at a temperature range of 44 F to 50 F in a prep top cooler by a steam well in the main kitchen at the time of this inspection. COS: Management discarded out of temp TCS food. CA: All time/temperature control for safety food shall be maintained at 41°F (5°C) or below when cold holding.

Observed two unlabeled/unmarked spray bottles with sanitizer in the bar area at the time o this inspection. COS: Management marked bottles. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Observed a spray bottle with a blue chemical being stored above and with the nuzzle pointing directly at clean silverware in the greeting/hostess station at the time of this inspection. COS: Management removed bottle. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles.

Observed several food items (Banana peppers, jalapeno peppers, pickles, fish, shrimp) left uncovered in the dough prep area as well as the grill prep top cooler in the kitchen area at the time of this inspection. COS: Food items covered. CA: Food items shall be stored covered to avoid vertical contamination.

Observed two sanitizer buckets with a sanitizer concentration below the allowed range of 200 ppm - 400 ppm in the front area (Bar, server station) of the facility at the time of this inspection. COS: Manager refilled buckets with fresh sanitizer. CA: Sanitizer buckets should be tested periodically (using the appropriate test strips) to ensure that sanitizer solution stays between 200 ppm - 400 ppm.

Observed two large bags of onions being stored directly on the floor in the dry storage area of the main kitchen at the time of this inspection. COS: Manager relocated food items. CA: food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, dust, or other contamination and at least 6 inches (15 cm) above the floor.

Observed three scoops with the handles in direct contact with flour inside three different flour bins in the dough prep area in the main kitchen at the time of this inspection. COS: Manager removed scoops and sent to wash. CA: Scoops shall be stored in the food with their handles above the top of the food to avoid contamination.

Observed during the course of this inspection that the there was an uncovered cup of water with lemons being stored above the pizza dough press/ prep top cooler area. COS: Management discarded the cup. CA: Management stated that staff will be trained to only keep cups with lids and straws in the kitchen food prep areas, and will keep them stored in a way that they do not pose a contamination risk to food prep areas, equipment, and utensils.

Observed during the course of this inspection that the facility had tea urns stored above the bar ice cooler with tea dripping and splashing onto the cooler and down its sides. COS: Management relocated the tea urns. CA: Management stated that they will create a system for storing the ice cooler and tea urns that does not expose the cooler to splashing from the tea urns.

Observed during the course of this inspection that the facility had a soap dispenser for the handwash sink located above the fruit and vegetable wash sink with evidence of soap dripping into the edge of the sink. CA: Glynn EH instructed facility to clean and sanitize the sink before use and Management stated that they will move the soap dispenser so that the fruit & veggie sink can only be used for that purpose.

Observed during the course of this inspection that the facility did not have the most recent inspection report displayed. CA: Management stated that the most recent inspection report will be displayed at all times.

Observed during the course of this inspection that the facility has multiple cutting boards that are significantly stained. CA: Management stated that they will begin replacing or re-surfacing the cutting boards.

Observed during the course of this inspection that the facility had significant old food debris and buildup located on walls throughout the main kitchen. CA: Management stated that they will increase the cleaning frequency of all associated surfaces.

Observed during the course of this inspection that the facility had buttermilk being stored without an attempt at refrigeration at 61 deg f. COS: Management discarded the container. CA: Management stated that the buttermilk will be stored on an ice bath at 41 deg f or below moving forward.

Observed fully cooked wings being stored on a table without any information as to when they finished cooking or began cooldown. Management reported that the wings were cooked recently. COS: Glynn EH instructed management to re cook the wings to 165 for 15 sec and to begin the cooldown process immediately using the freezer. CA: Management stated that moving forward that the wings will be fully cooked and properly cooled down and used directly out of refrigeration, or the wings will be properly held under tphc with the time that they finished cooking or were removed from refrigeration and the 4 hour discard time on them.

Observed during the course of this inspection that the facility had soda gun nozzles in the bar that displayed significant buildup on the dispenser portion of the equipment. COS: PIC cleaned and sanitized the units immediately CA: Management stated that they will have the PIC remove the nozzles and clean and sanitize the dispensing portion of the equipment every night to provide sanitary surfaces.

Observed during the course of this inspection that the facility dishwashing machine was not supplying any concentration of sanitizer solution. COS: Management informed staff that all dishes must be washed using the 3 compartment sink which is being supplied with the appropriate concentration of sanitizer.

Observed during the course of this inspection that the facility was using a concentration of bleach/water chemical sanitizer in the main kitchen that was 200ppm or above concentration when tested. COS: The solution was diluted to the appropriate concentration. CA: Management stated that staff will be trained to either use the appropriately mixed quat sanitizer from the 3 comp sink dispenser or only use a bleach water mix that is 50 - 100ppm concentration when sanitizing food contact surfaces.

Observed during the course of this inspection that the facility had a cooler of ice for drinks at the bar that had a bottle of wine stored inside of it cooling down. COS: Management discarded the ice. CA: Management stated that staff will be trained that ice that is used to cool down anything will not be used as an ingredient for food or drinks.

Observed during the course of this inspection that the facility had a microwave in the grill prep area of the main kitchen that displayed old food debris on the upper ceiling food contact surface. COS: Management had the surface cleaned and sanitized. CA: Management stated that staff will be trained to clean and sanitize this surface as often as necessary to keep it sanitary.

Observed during the course of this inspection that the facility ice machine had an internal plastic sheet that displayed significant buildup. COS: PIC removed the piece of plastic and cleaned and sanitized it. CA: Management stated that they will increase the cleaning frequency of this piece of equipment to keep it sanitary.

Observed during the time of this inspection that a large table mixer displayed significant old food buildup. CA: Management stated that the machine would be cleaned and sanitized.

Observed during the course of this inspection that the facility had salmon stored in a reach in cooler with ice in direct contact and no way to drain the water it would create. COS: Management had the salmon removed from ice. CA: Management stated that staff will be re trained to either not store seafood in contact with ice in solid containers incapable of drainage or to use a system that allows for the seafood to be removed from the melted ice water and have the water removed.

Observed during the course of this inspection that the facility had serving dishes of all types stored in a way that does not protect from vertical contamination. CA: Management stated that staff will be trained to either wrap the top plate with plastic wrap or store plates and bowls inverted to protect from vertical contamination.