CANNON BREW PUB

Observed several food items during cold holding at temperatures greater than 41°F. (See temp. log). Cold Holding temperatures should remain at 41°F or less. COS: Food items were discarded.

Observed sugar, salt, and various seasoning mixes located in in various areas of the facility not labeled. Working containers holding food or food ingredients that are removed from its original packages such as herbs, salt, spices, etc. shall be easily identifiable with common name of the food. Core item shall be corrected in 72 hours.

Observed black residue on the ice chute of the bulk ice machine located in the basement. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. COS PIC cleaned the ice machine so that there wasn't any black residue located on the chute of the bulk ice machine

Observed employee cooking without a hair restraint. 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. COS employee used a hair restraint.

Observed food items temping above 41 degrees after the 4hr time range. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P

4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P

COS PIC discarded the food items.

Observed several TCS food items reaching temperatures greater than 41 degrees F (see Temperature Log). 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. Person in charge placed sausage, shredded cheese, and sliced ham from the prep top cooler in the pizza prep area to the walk-in freezer. Person in charge placed raw chicken breast from the reach-in cooler to the walk-in freezer. Person in charge voluntarily discarded pepperoni, shredded cheese, and sliced cheese in the ice bath in the grill prep area.

Observed sliced turkey, sliced tomato, and meatloaf cold holding at a temperature of 46F. Observed raw pork cold holding at a temperature of 47F in downstairs walk-in cooler. Cold holding must be maintained at 41*F or below. PIC discarded food items.

Observed most current inspection not displayed near the primary public door. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door. PIC posted current inspection at the main entrance.