| Violation Date |
Code |
Description |
| 2018-11-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor amount of wetstacking of dishes in three comp sink area. |
| 2018-11-15 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine not reaching the required 160f on the thermoplate. cdi by switching the dish machine over to low temp sanitizer and priming until |
| 2018-11-15 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed employee wash hands and and recontaminate by turning off faucet with bare hands. cdi by i |
| 2018-09-25 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed hole in floor of walk in cooler. |
| 2018-09-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on shelving in walk in cooler. |
| 2018-09-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed flip top cooler and all items inside measuring above 45f. cdi by voluntary discard of all items in flip top cooler and switching the menu to the bar menu which does not include |
| 2018-09-25 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine measuring below 160 on plate thermometer. cdi by turning on booster heater to get the rinse cycle up to proper temperature. |
| 2018-09-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed bucket of sanitizer stored in handsink at bar. cdi by removal of sanitizer bucket. |
| 2018-06-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on top of flip top cooler. cdi by removal to proper storage location. |
| 2018-06-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice melting in handsink. cdi by education of staff. |
| 2018-06-25 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris build up inside of ice machine. |
| 2018-06-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food in flip top measuring above 45f. cdi by voluntary discard. |
| 2018-06-25 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed containers of sauce with no labels. |
| 2018-06-25 |
45 |
4-501.11 maintain equipment in good repair. observed broken gasket on flip top cooler. |
| 2018-06-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on bottom of reach in cooler. |
| 2018-06-25 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items stored improperly in kitchen area. |
| 2018-06-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies present in facility during inspection. |
| 2018-03-15 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. quat sanitizer coming out of dispenser at can wash measuring too strong for fcs; test strip turned blue. cdi: product was diluted and corrected to 200ppm. ecolab will be out to |
| 2018-03-15 |
4 |
general comment:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee drinks observed stored on top of dishmachine. cdi: drinks discarded. |
| 2018-03-15 |
6 |
general comment:2-301.14 wash hands after activities that contaminate them. -p. pic observed coughing several times while walking with ehs and sometimes coughing into sleeve/shirt without washing hands afterwards. cdi: training provided; hands properly w |
| 2018-03-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. gyulai sausage measuring 127 deg f and kielbasa sausage measuring 122 deg f inside steam well on main cook line. cdi: both products reheated to 165 deg f. |
| 2018-03-15 |
31 |
repeat:3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. wings observed cooling inside walk-in cooler in large tub while covered. cd |
| 2018-03-15 |
42 |
repeat:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. pans observed wet stacked on back dish shelf. towel drying observed. |
| 2018-03-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. quat sanitizer buckets reading 50ppm. cdi: dumped and sanitizer remade and corrected to 200ppm. wiping cloths observed under cutting boards. |
| 2018-03-15 |
45 |
repeat:4-501.11 maintain equipment in good repair. torn gaskets observed on prep coolers in main kitchen.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting board for steam table on main line obs |
| 2018-03-15 |
33 |
general comment:3-501.13 use approved thawing methods. packets of sausage observed thawing in standing water. cdi: products removed and placed insidw alk-in cooler. |
| 2017-12-18 |
53 |
general comment: 0 pts -6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed build-up on walls at dis |
| 2017-12-18 |
47 |
general comment: 0 pts -4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dusty and greasy hood filters at catering area and main kitchen. observed build-up on shelves inside walk-in prep cooler. |
| 2017-12-18 |
45 |
4-501.11 maintain equipment in good repair. 1 pt - observed torn gaskets on reach-in freezer and prep coolers in main kitchen. |
| 2017-12-18 |
42 |
repeat: 1 pt -4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans in main kitchen being wet stacked. |
| 2017-12-18 |
36 |
general comment: 0 pts -6-501.111 keep the premises free of insects, rodents, and other pests. observed several fruit flies at new taproom bar area that is only used on special occasions. cdi: cleaning will be done to floor drains and pest control company |
| 2017-12-18 |
31 |
repeat: 1 pt -3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed beer cheese, yager sauce, salad, and pasta inside 2-door ca |
| 2017-12-18 |
18 |
repeat: 3 pts -3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p. observed a large container of beer cheese cooling from last night in the prep walk-in cooler at 52f. cdi: beer cheese |
| 2017-12-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - 1.5 pts - observed debris remaining on inside and outside of metal pans stored on shelf in main kitchen area. cdi: pans being removed and stored at dish area |
| 2017-09-27 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p. 1.5 pts observed 2 large containers of beer cheese that had cooled from yesterday between 58-62f in prep walk-in cooler and one cont |
| 2017-09-27 |
8 |
repeat: 1 pt.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed brooms blocking access to handsink next to dish shelf. cdi: items relocated; handsink made accessible.6-301.12 provide paper towels or approved al |
| 2017-09-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. 1.5 pts. observed raw shell eggs stored over rte corn beef and raw schnitzel stored above cooked chicken wings in prep walk-in cooler. cdi: storage order rearranged; rte foods moved above |
| 2017-09-27 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. 1 pt. observed quat sanitizer provided in spray bottle and buckets at strong concentration above 400ppm. it was determined that sanitizer was coming out of back prep area dispe |
| 2017-09-27 |
21 |
general comment: 0 pts.3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p. observed a large container of potato salad, crab dip, corn beef, and a container |
| 2017-09-27 |
38 |
general comment: 0 pts.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed several employees handling food without proper hair restraints. |
| 2017-09-27 |
42 |
repeat: 0.5 pts.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked on dish shelf. |
| 2017-09-27 |
45 |
repeat: 1 pt.4-501.11 maintain equipment in good repair. observed torn gaskets on prep and grill cooler.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed mutiple stained and deeply grooved cut |
| 2017-09-27 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. 0.5 pts. observed 2 containers of beer cheese in prep walk-in cooler and a contai |
| 2017-06-28 |
14 |
/4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: 1.5 pts.4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -pobserved build-up inside ice machine at dry stora |
| 2017-06-28 |
53 |
general comment: 0 pts.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed vents for fans with build- |
| 2017-06-28 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf 0.5 pts. observed no strips available for testing quat sanitizer and chemical dish machine at beer hut. verification required by 7/8/17 |
| 2017-06-28 |
45 |
general comment: 0 pts.4-501.11 maintain equipment in good repair.replace torn gaskets on flip top cooler and grill cooler in the kitchen.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.observed multi |
| 2017-06-28 |
42 |
general comment: 0 pts.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed pans wet stacked at dish area. |
| 2017-06-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 0.5 pts. observed wiping cloths stored underneath multiple cutting boards in the kitchen. |
| 2017-06-28 |
36 |
repeat: 1 pt.6-202.15 protect outer openings of establishment from insect or rodent entry.observed back garage door leading to prep area and dry storage area had been removed due to renovation. properly protect food equipment and food from the outside ele |
| 2017-06-28 |
26 |
general comment: 0 pts.7-201.11 store toxic materials to avoid contamination. -pobserved bleach spray bottle and a container of clorox wipes stored on shelf next to clean glasses at front of kitchen. cdi: chemicals relocated to proper location. |
| 2017-06-28 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - 1 pt.observed no paper towels available at two handsinks in the kitchen. cdi: paper towels provided. |
| 2017-06-28 |
4 |
repeat: 1 pt.2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed multiple drinks stored on and above prep surfaces in kitchen and at dish machine area. cdi: drinks relocated or discarded. |
| 2016-10-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several cheeses stored in a paper boat on top of several other items in the flip top cooler, items were 53f. items in a flip top must be exposed to the cold air from the cooler |
| 2016-10-28 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed several bagged containers of cheeses not date marked in the walk in cooler. insure that when employees open any prepackaged ready |
| 2016-10-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink on the kitchen prep line. insure that employee drinks are kept separated from any food prep areas by storing them on the lowest possible sh |
| 2016-10-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed containers of frozen brats and other items stored on the walk in freezer floor. insure that food is kept off of the floor throug |
| 2016-10-28 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed facility leaving front and side doors open, no screens or fly fans are present. ehs did not observed any insects in the establishment at time of inspection, but safega |
| 2015-12-17 |
8 |
6-301.14 post a handwash sign at each handsink. rear employee bathroom observed with no sign. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed front bar handsink with no paper towels. cdi by pic provid |
| 2015-12-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two unlabelled bottles of chemicals in the rear dry storage, observed a bottle of window cleaner labelled as sanitizer. cdi by pic labelling items. |
| 2015-12-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several utensils stored as clean with food residue attached. observed sticker residue in contact with the food contact surfaces of stacked plastic pa |
| 2015-12-17 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer stored on the floor of the bar area. |
| 2015-12-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone on prep surface. |
| 2015-12-17 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open at time of inspection. |
| 2015-12-17 |
42 |
observed several wetstacked pans and plastic containers. |
| 2015-06-05 |
45 |
4-501.11 maintain equipment in good repair. observed gasket split on flip top cooler. |
| 2015-06-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several fruit flies and flies throughout facility. |
| 2015-06-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one sanitizer bucket not properly labeled. cdi bucket labeled. |
| 2015-06-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomato/cucumber salad, ranch, potato salad in ice bath above 45f. cdi items were placed in walk-in cooler to rapidly cool. observed lettuce/tom mix, corb beef, turkey, cheese |
| 2015-06-05 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed facility par cooking chicken wings. facility must cook chicken wings to 165f during initial cooking process or submit |
| 2015-06-05 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed secondary bar dish machine not reaching proper final rinse temperature. verification required. |
| 2015-06-05 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed facility serving salmon undercooked. facility could not provide certificate of compliance. verification required. |
| 2015-06-05 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign at handsink in bar. |
| 2015-06-05 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager on site. |
| 2014-09-09 |
37 |
3-305.11 food storage-preventing contamination from the premises(a) except as specified in ΒΆΒΆ (b) and (c) of this section, food shall be protected from contamination by storing the food: (1) in a clean, dry location; (2) where it is not exposed to splash, |
| 2014-09-09 |
39 |
3-304.14 wiping cloths, use limitation(e) containers of chemical sanitizing solutions specified in subparagraph (b)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contam |
| 2014-09-09 |
26 |
7-201.11 separation-storagegeneral commentobserved bottle of bleach & water mix stored on rack used as an air drying rack for dishes. cdi by pic relocating bottle to proper location. |
| 2014-09-09 |
42 |
4-901.11 equipment and utensils, air-drying required4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingair dry utensils and equipment completely before stacking.observed several stacks on plastic contai |
| 2014-09-09 |
1 |
2-102.12 certified food protection managerobserved executive chef (pic) not to have servsafe or ansi-accredited equivalent food safety training. facility has 210 days (7months) from day permit was issued to obtain food safety training before 2pt deduction |