BIG BEAR BREWING COMPANY

High Priority - Dented/rusted cans present. See stop sale. 2 cans of black beans with large dents on surface

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish inside lowboy cooler in cook line. Operator reorganized Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Operator picked up raw fish from cooler. Immediately after placing raw fish on grill, he touched clean plates to place more ready to eat food on.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top(right); raw chicken (51F - Cold Holding); sliced cheese (48F - Cold Holding); 4 lowboy cooler underneath; raw burger patty (50F - Cold Holding); raw steak (47F - Cold Holding). Per operator foods in unit not portioned or prepared today. In unit less than 4hrs. Observed unit not being closed properly. Operator placed all foods on ice. Repeat Violation Admin Complaint

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wash cloth under cutting board in pasta station. Operator removed Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. WC not stored in sanitizer bucket

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 25ppm). Operator remade to proper 100ppm Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)2 door true refrigerator; milk (47F - Cold Holding); cheese (50F - Cold Holding) 2)Walk in cooler; salsa (45F - Cold Holding); shredded cheese (44F - Cold Holding); garlic (45F - Cold Holding) Per operator foods not portioned or prepared today. In unit more than 4hrs. Observed (1) with high ambient temperature and (2) door not kept shut. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)2 door true refrigerator; milk (47F - Cold Holding); cheese (50F - Cold Holding) 2)Walk in cooler; salsa (45F - Cold Holding); shredded cheese (44F - Cold Holding); garlic (45F - Cold Holding) Per operator foods not portioned or prepared today. In unit more than 4hrs. Observed (1) with high ambient temperature and (2) door not kept shut. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cookline next to the pizza station, cooked onions (60F - Cold Holding); cooked peppers (54F - Cold Holding); cooked mushrooms (54F - Cold Holding); sliced cheese (48F - Cold Holding). The items were stored on this unit less than 4 hours. The items were replaced with new items at appropriate temperatures and placed on ice. At the grill station flip top cooler, garlic sauce (48F - Cold Holding); mozzarella (48F - Cold Holding). The items were in the cooler less than 4 hours. The items were moved to the walk in cooler to chill and cold hold. At the wait station expo station, shredded cheese (46-51F - Cold Holding). The cheese was stored on top of ice for less than 4 hours. The cheese was returned to refrigerator to chill and cold hold. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed burger patties cold held at 44 degrees Fahrenheit in walk-in cooler. Per operator, item placed in unit from yesterday. Advice operator to place ice pack on items for quick chill. -Observed cooked shrimp cold held in flip top cooler at 44 degrees Fahrenheit. Per operator, shrimp has been placed in unit 3 hours prior to the inspection. Operator place ice pack on item for quick chill. -Observed cooked corn cold held in true cooler at 49 degrees Fahrenheit. Per operator, corn was cooked on 03/19/2023. See stop sale. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked pasta stored in walk-in cooler. Per operator, pasta was cooked on 02/19/2023. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black substance buildup inside ice machine. Repeat Violation Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of black mold like substance buildup on vents in prep area. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drinks stored on food preparation table. Operator discarded at will Corrected On-Site Warning

Basic - Floor not cleaned when the least amount of food is exposed. Warning

Basic - Wiping cloth sanitizing solution stored on the floor. -Observed sanitizer bucket stored on floor at cookline. Corrected On-Site Repeat Violation Warning

Basic - Working containers of food removed from original container not identified by common name. -Observed sugar removed from the original container not identified by common name. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #1:;Mac and cheese sauce (59°F - Cold Holding); pasta sauce (60°F - Cold Holding) In flip top cooler near walk-in cooler, observed both items to be double panned. Chef removed bottom pan. #2: sliced tomatoes (48°F - Cold Holding); raw hamburger patties (50°F - Cold Holding); raw steak (51°F - Cold Holding); Swiss cheese (49°F - Cold Holding) On cook-line, reach-in drawers below flip top cooler. Chef states items have been in cooler for less than 3 hours. Chef added bags of ice to items for proper cold-holding. #3: whipped butter (49°F - Cold Holding) Observed at front counter wait station. All items in ice bath temping except for butter. Operator states item has been in ice bath for less than 2 hours. Advised operator to add more ice to ice bath so sides of container are covered.Corrective Action Taken Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled. Bartender cleaned and sanitized. Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at wait station. Repeat Violation Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed in dish room. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on clean dishes rack in dish room. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler door gaskets have buildup on cook-line. Repeat Violation Warning

Basic - Wiping cloth sanitizing solution stored on the floor. On cook-line. Repeat Violation Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed bar Dishwasher at Chlorine 10ppm after 3 attempts. Warning

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. Observed employee engaged in food preparation on cook line touch mask. Operator had employee wash hands and change gloves. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steaks stored above cooked chicken in walk-in cooler. Operator removed and stored chicken cooked on top shelf above all raw product. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cook line stove - potatoes cooked (70°F - Hot Holding), per operator cooked on previous day, cooled then reheated and left out on counter for 1 hour to be fried. Operator removed and stored stored in reach in cooler to cook. Corrective Action Taken Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager certification for G Sherman expired 08/23/21. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade on pantry with accumulation of food debris. Employee cleaned can opener. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided at handwash sink in front of warewashing intake. Employee replaced. Corrected On-Site Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all SafeStaff training expired as of 06/13/2021. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents with dust build up throughout kitchen. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards in rear prep area and on pantry station with heavy grooves. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water stored on shelf of prep line. Operator removed and stored appropriately below food contact surfaces. Corrected On-Site Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while engaged in food prep on cook line. Operator had employee remove watch. Corrected On-Site Warning

Basic - Equipment in poor repair. Observed gaskets torn on make table and glass door cooler on pantry line. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed containers of oil on prep line unlabeled. Operator had employees label. Corrected On-Site Warning