Basic – Carbon dioxide/helium tanks not adequately secured

Tank near entrance of brewery room not secured.

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Stack of plates with food contact surface up at end of bar to be given to customers.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Purse on top of case of can sodas behind bar.

Basic – Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage

Hand sink in kitchen separating from wall.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Four sticks of butter 70F on prep table for less than four hours in kitchen area. Operator placed in cooler. Corrective Action Taken

High Priority – Toxic substance/chemical improperly stored

Window cleaner hanging on shelf next to can sodas. Moved during this inspection. Corrected On-Site

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

Bibb next to dish machine.

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

Mozzarella cheese in walk in cooler with no date mark.

Intermediate – Handwash sink used for purposes other than handwashing

Scrub pad in sink at bar.

Intermediate – Spray bottle containing toxic substance not labeled

Bottle of pink sanitizer at bar not labeled.