KING LUDWIG'S BIERGARTEN

OBSERVED A BASIN OF CORN DOGS AND A BASIN OF HOT DOGS IN THE BAR COLD STORAGE WHICH HAD NO LABEL FOR DATE. ALL FOOD ITEMS REMOVED FROM THE ORIGINAL PACKAGING MUST BE DATE LABELED FOR 7 DAY DISCARD.

OBSERVED THAT THE AIR CURTAINS FOR THE SMALL EN-BAR KITCHEN WERE NOT TURNED ON AT THE TIME OF INSPECTION. THE AIR CURTAINS MUST BE TURNED ON AT ALL TIMES TO PREVENT FLYING INSECT ENTRY INTO THE KITCHEN.

OBSERVED THAT THE UPSTAIRS STORAGE AREA HAS A GREAT DEAL OF BROKEN DOWN CARDBOARD BOXES PILED IN A CORNER, AND THAT THE HANDWASHING ROOM OF THE UPSTAIRS STORAGE AREA IS FULL OF NON-FOOD SERVICE RELATED ITEMS, SUCH AS TOOLS AND A MOTORCYCLE HELMET. ALL NON-FOOD SERVICE RELATED ITEMS MUST BE IMMEDIATELY REMOVED FROM THE PREMISE, AND ALL GARBAGE AND RECYCLABLES MUST BE REMOVED OFTEN ENOUGH TO PREVENT POTENTIAL HARBORAGE OF INSECTS AND PESTS.

NO CERTIFIED FOOD SAFETY MANAGER EMPLOYED AT THE TIME OF THIS INSPECTION. A CERTIFIED MANAGER MUST BE EMPLOYED WITHIN 60 DAYS.

HANDWASHING STATION IN THE KITCHEN DOES NOT HAVE PAPER TOWELS. ALL HANDWASHING STATIONS MUST BE PROPERLY STOCKED TO ALLOW FOR ADEQUATE USE DURING OPERATIONS.

SANITIZER BEING USED IS QUAT, TEST STRIPS PROVIDED ARE FOR CHLORINE. PROPER TEST STRIPS MUST BE AVAILABLE IN THE RESTAURANT FOR THE SANITIZER USED.

MANY OF THE WALL, FLOOR, AND UNDER EQUIPMENT OF THE KITCHEN AREA IS VISIBLY SOILED AND DIRTY. ALL SURFACES OF THE PERMITTED FOOD SERVICE AREA MUST BE CLEANED WITH SUFFICIENT FREQUENCY TO PREVENT BUILDUP OF DEBRIS.

RE-ATTACH FALLEN AIR CURTAIN TO HELP PREVENT INSECT ENTRY INTO KITCHEN. INSTALL SELF-CLOSING MECHANISM ON EITHER DOWNSTAIRS DOOR TO STORAGE OR STORAGE DOOR ITSELF.

Observed Cheddar Hot Dogs and regular Hot Dogs in steam well at 58F and 98F. This is an improper reheating method. CFSM explained their proper reheating methods for hot dogs. To ensure proper reheating method is used, CFSM must train staff on how to do so. Temperature logs will be required, to be available on inspection by the health department. All food batches cooked for hot holding must be listed including: Name of food being cooked, Time removed from oven, and temperature before being placed in hot holding or served. If any food remains in Hot Holding after 2 hours, record temperature at that time. Correct within 10 days and maintain log for that period.

PIC not designated at the time of inspection, CFSM arrived during the inspection. At all times a person in charge must be designated who is able to ensure compliance with all applicable regulations.

Observed Thawing Hot Dogs and Bacon on top of freezer in storage room at room temperature. Per regulation, proper thawing methods such as thawing under refrigeration or submerged under running water must be used.

The unpermitted food storage area has not been equipped with a proper handwash station. All areas of food service must have convenient access to a handwashing station. Unpermitted area to be abandoned pending plan review.

Observed food items stored in cold holding not dated. All food items not in original container or prepped must be dated to identify the date of expiration.

Observed prepared foods and bags of food not labeled with the common name of the food, both in the permitted and unpermitted areas. All items no longer in the original packaging must be labeled and identified.

Observed food service items not stored at least 6" off floor. All food service storage must be at least 6" off floor.

Observed a freezer in extreme disrepair, the door was falling off revealing the interior insulation, and a box was needed to keep closed. All equipment used in the facility must be kept clean and in good working order.

Observed that the trash cans in the establishment are large cardboard boxes with trash bags inside. Trash receptacles must be durable and cleanable. Replace with proper trash receptacles.

The floors of the unpermitted are is filthy carpet which has a foul odor. All surfaces must be constructed of a durable, smooth, cleanable surface.