High Mountain Brewing Company - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Follow-Up
Inspection date:	February 19, 2014
Number of critical violations:	1
Number of non-critical violations:	1
Follow-up Required:	Yes

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
118	Repeat Other (Specify) Observation: The beer cooler in the backside bar is running at 10 degree Celsius. No potentially hazardous foods stored in this cooler. Corrective Action: Repair the cooler to get 4 degree Celsius or less temperature of put up a sign on each door advising the staff to not use this cooler to store any perishable foods.
507	Critical Repeat Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: The high temperature dishwasher is still not reaching 71 degree Celsius on the dishes. The chef advises that a technician has already done repairs to the booster and the dishwasher is expected to reach to the required temperatures. The final rinse gauge is reading 90 degree Celsius. Corrective Action: The dishwasher must be able to reach 71 degree Celsius on the dishes. This remains a critical uncorrected violation. Please note that failing to sanitize the food contact surfaces can result in a $230 violation ticket. The operator must manually sanitize all the dishes after running through the dishwasher.

Comments:

The following items from the previous inspection has been corrected:

-Soap and paper towel is available on both the bars.
-Thermometer provided in the beer cooler.