Cherry Street Brewing Restaurant & Taproom/Kitchen

Inspector observed TCS foods being cold-held at temperatures exceeding 41 degrees F in the dessert reach-in and the walk-in cooler. COS - PIC discarded. Corrective action: Except during preparation, cooking, or cooling, or when time is used as the public health control, temperature control for safety food shall be maintained at 41°F (5°C) or below for cold-holding.

Inspector observed facility using time as a control (flour that raw fish is dipped into) without an SOP nor discard time on the food product. COS - PIC added discard time label to products and will create an SOP. Corrective action: TCS foods using time as the public health control must have an SOP, record of start temperature and time removed from temperature control, and discard time on the product.

Inspector observed scoop handles touching food (prep-top cooler and bulk flour) and scoops without handles being used for bulk spices. COS - PIC removed improperly stored scoops. Corrective action: Scoops must have a handle and handle must be stored out of the food.

Inspector observed stored, clean utensils stacked while wet (throughout main kitchen and cups at bar). Corrective action: Utensils must be completely air dried before stacking and storing as clean.

Large deep containers of thick liquids being cooled in an ice bath. See temperature log. COS- ice wands were located during the inspection and placed in the gravy to facility cooling to 70F within 2 hours. Left educational material for cooling. Corrective action: e) Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

EHS observed food handler with beard longer than 1/2 inch preparing foods. Corrective action:

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. --Provide beard nets for staff and ensure worn during food prep.

Food handlers wearing watches on the cook and prep lines. Corrective action: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

EHS observed leak at the front hand sink. Corrective action: Repair the drain leat at the front hand sink.

Observed mash potatoes held at 48F and soup at 50F in walk-in cooler dated labeled previous day. COS-Items were discarded, discussed with PIC cooling methods. Advised to cool foods in an ice bath prior to placing in walk in cooler, cool in shallow pans, use of an ice wand for cooling, etc.

Observed rice held at 130F, chili held at 117F in warming cabinet. COS- foods had been placed in warming cabinet at 10:30am were reheated in stove top and then placed in warming cabinet at 12:00pm. Advised PIC to ensure foods are reheated prior to being placed in the warming cabinet.