World Of Beer

Basic – Floor soiled/has accumulation of debris

Under fryers in kitchen

Basic – No conspicuously located ambient air temperature thermometer in holding unit

Reach in cooler at the end of the cook line closest to the grill

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Fan guards in walk in cooler

Basic – Water leaking from pipe at hand wash sink in cook line area.

Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength

Sanitizer bucket in cook line area 0ppmnSanitizer bucket in bar area 0ppmnOperator made fresh buckets 200ppm Corrected On-Site

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Employee placed lemon onto drink glass in bar area

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled

Employee wiped counters with gloves on, scooped cheese sauce without hand wash

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

beef burgers (47F – Cold Holding); raw chicken (47F – Cold Holding); plant based burgers (48F) operator states the items were moved from the walk in cooler to the reach in cooler approximately 15 minutes before the inspection. Operator placed items in ice bath to rapidly chill. Reach in cooler at the end of the cook line by the grill. No documented temperature monitoring Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Vacuum breaker missing at splitter added to mop sink faucet

Hose attachment side

Intermediate – Handwash sink used for purposes other than handwashing

Sanitizer bucket stored in hand wash sink in cook line area

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels

Hand wash sink in cook line area. Operator repaired during inspection Corrected On-Site

Intermediate – Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained

1 employee has photo copy of safe staff card