High Mountain Brewing Company - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	November 05, 2009
Number of critical violations:	1
Number of non-critical violations:	5
Follow-up Required:	Yes

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

Code	Description / Observation / Corrective Action
110	Food Not Protected - General Observation: The jugs used to scoop the ice out of the ice machine are kept on the top of the ice machine. Corrective Action: The ice scoops must be stored in a clean container.
113	Improper Sanitary Facilities Observation: Hand washing stations in the drink bars does not have any paper towel available. Corrective Action: All hand washing stations must be provided with the soap and single use paper towel dispensers.
116	Improper Construction / Maintenance of Establishment Observation: a)One of the line cooler has a missing a cover/lid on the inserts. b) The stainless steel table on the coffee bar in the dinning area is corroded. Corrective Action: a)All the line cooler inserts must have a lid/cover on them to help maintain the refrigeration temperature in the inserts. These line cooler inserts must not be overfilled and kept covered when not in use in order facilitate the maintenance of refrigeration temperatures. The warmest area on the line cooler insert should be monitored for the internal food temperatures. b) The coffee table must be refinished/sealed to make it easily cleanable.
118	Other (Specify) Observation: Temperature recording procedures needs to be improved.Temperature logs are being maintained for the refrigeration equipment. No records available for the hot holding unit temperatures and the dishwasher sanitizer temperatures. Some of the entries on the temperature logs indicates the critical temperature limits not being met without any corrective actions being taken or the explanation for the variation. (e.g line cooler temperature at 7 Degree) Corrective Action: Please include the hot holding and the dishwasher temperatures into your daily temperature monitoring. The temperature record sheets should have the critical limits written on the respective columns and the corrective actions taken must be documented whenever these limits are not met.
122	Critical Inadequate Food Safety Plan Observation: The available written Food Safety Plan for this establishment does not cover the brewing process. Corrective Action: A written HACCP plan to ensure safe handling/brewing must be provided. ( Section 23- Food Premises Regulation). Target completion date 17 Dec, 2009.)
130	Inadequate Sanitation Plan Observation: A written sanitation procedures are not available for the brewing process/equipment. Corrective Action: A written sanitation plan must be kept on site. (Section 24, Food Premises Regulation) Target completion date 17 Dec, 2009.

Comments:

All temperatures are meeting health requirements. Dishwasher is sanitizing at > 81 Degree Celsius at the manifold. Temperature logs are being maintained.
A written food safety and sanitation plan needs to be provided for the brewing operation.