Duke’s Brewhouse

Basic – Ceiling/ceiling tile shows damage or is in disrepair

In the kitchen area.

Basic – Current Hotel and Restaurant license not displayed

No license displayed

License was presented and displayed. Corrected On-Site

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container

Beverage in a white styrofoam foam cup on the prep table next to the Marinator. The beverage was discarded. Corrected On-Site

Basic – In-use wet wiping cloth/towel used under cutting board

Wet cloth under a yellow cutting board on the prep table across from the stove

The cutting board and wet cloth was removed. Corrected On-Site

High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing

Chlorine 100 plus ppm. The manager placed a call to have the machine serviced. Corrective Action Taken

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee on the cook line wiped his nose with the back of his gloves without changing his gloves. The manager had the employee to discard the gloves and washed his hands and put on a new pair of gloves. Corrective Action Taken

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation

Container of blue cheese crumbles inside the walk in cooler. Dated for 14 days.