Butcher & Brew

Inspector observed salmon (cooked to order) without parasite destruction letter on file from current supplier. CA: 2. If the fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under subsection (5)(f) of this Rule may substitute for the records specified under paragraph 1 of this subsection. 3. If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, and the fish are raised and fed as specified in subsection (5)(f)2(iv) of this Rule, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed as specified in subsection (5)(f)2(iv) of this Rule shall be obtained by the person in charge and retained in the records of the food service establishment for 90 calendar days beyond the time of service or sale of the fish.

Inspector observed butter with herbs store on preptop greater than 41 degrees F. COS PIC discarded. PIC confirmed with chef butter with herbs is pulled out for immediate use and placed black into cooler. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Inspector observed managerial control not adequate to keep facility in compliance with code. CA: PIC unaware of the location of test strips, sanitizer not at proper concentrations, unable to product parasite destruction letters, unaware facility needed signed employee health reporting agreements, not taking temperatures, improperly using hand sinks. CA: Retraining PIC and employees on food safety to keep facility in compliance with code.

Inspector observed hand sink blocked by equipment beside meat prep sink. Inspector observed pitcher full of water in hand sink at grill line. Inspector informed by PIC the dog bowls are filled with water and hand washed in the hand sink. COS: moved equipment and pitcher of water. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. P2. A handwashing facility may not be used for purposes other than handwashing.

Inspector observed between use sanitizer buckets/bottles with solution not at required minimum concentration. COS PIC manually remade. Sanitizer dispenser at 3 compartment sink not functioning properly. CA: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n).

Inspector observed plumbing at meat preparation sink leaking. (When using sink water pours onto floor from basin pipes). CA: plumbing system shall be repaired according to law; P and maintained in good repair.

Inspector observed knives stored between prep cooler and steam table. COS PIC pulled to wash, rinse, and sanitize. CA: Utensils between uses should be stored in an approved manner.

Inspector observed 4 pair of clean tongs hung on water heater lines. Inspector observed numerous clean linen (wiping cloths) hung on/between water heater lines. COS PIC pulled items for wash, rinse, and sanitize. CA: cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored in or under any source of contamination, including in locker rooms, in toilet rooms, in garbage rooms, in mechanical rooms, under sewer lines, under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; under open stairwells; or under other sources of contamination.

TCS food items in drawer cooler 46-51 degrees. COS relocated to walk in. Advised service of unit and maintain TCS foods in walk in or other prep unit until unit is corrected / repaired.

Observed mussels without tags, unopened box still had tag. Advised PIC:

511-6-1.04(3)(l) - Shellstock, Maintaining Identification (Pf) (l) Shellstock, Maintaining Identification.

1. Except as specified under paragraphs 3 (ii) of this subsection, shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Pf

2. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Pf

3. The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under paragraph 2 of this subsection, by: Pf

(i) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served; and

(ii) If shellstock are removed from their tagged or labeled container:

(I) Preserving source identification by using a record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served, Pf and

(II) Ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the consumer. PF

Observed dish machine chlorine sanitizer not at proper minimum strength, Oppm Cl. Advise PIC to repair/replace dish machine to provide 50-100ppm Cl to the final sanitization rinse. COS-Use 3-compartment sink to wash, rinse, sanitize dishes until dish machine is repaired.

Observed interior of the dish machine and dish racks with a build up of food debris. Advised PIC to deep clean dish machine and clean or replace dish racks.

Observe the food advisory is not listed on a separate line with an asterisk and the offered undercooked foods do not have an asterisk. Advised PIC to correct/ reprint the menu.

Observed the fish placed in ROP at the restaurant. Advised PIC to discontinue use of ROP packaging and/or submit request for a variance.

Observed knives stored between prep cooler and steam table. Advised PIC to discontinue store knives where surface is not cleaned between used. COS-knives removed then wash, rinsed, and sanitized.