High Mountain Brewing Company - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:February 14, 2014
Number of critical violations:1
Number of non-critical violations:  3
Follow-up Required:  Yes

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

Code   Description / Observation / Corrective Action
118   Other (Specify)
Observation: Fish is being vacuum packed and kept in the fridge (for subsequent cooking).
Corrective Action: Due to C. botulinum type E associated with the fish and seafood, vacuum packaging of seafood is not recommended. This pathogen can grow and produce toxins at refrigeration temperatures. Acceptable if frozen immediately and removed from the pack before thawing.
118   Other (Specify)
Observation: Knives and ladles being stored in the sanitizer solution in the food preparation area. These utensils are not washed before getting immersed in the sanitizer solution, nor are they air dried before re touching the food.
Corrective Action: Food debris must be washed before sanitizing any food contact surfaces. Similarly, the food contact surfaces should be air dried or the excessive sanitizer be removed before touching food. Recommend using ice bath instead of sanitizer solution to store these items during food preparation. The ice must be replaced when needed.
507  Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2))
Observation: The high temperature dishwasher is not reaching 71 degree Celsius on the dishes.
Corrective Action: Repair the dishwasher. It must be able to reach 71 degree Celsius on the dishes. In the meantime, manually sanitizer the dishes after running through the dishwasher.
513   Refrigeration and hot holding equipment has accurate thermometers (Sec 19(2))
Observation: Some of the refrigerator do not have their own thermometers.
Corrective Action: All refrigerators and freezers must have their own thermometers.
604   Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4))
Observation: No soap and paper towel on one of the bars. The other bar has no paper towel available.
Corrective Action: Provide soap and single use paper towel on the bar hand washing stations.

Comments:

Routine inspection. In compliance items:
- All refrigerators with potentially hazardous foods are running at 4 degree Celsius or below.
- Temperature logs are being maintained.
- Food storage practices appear to be satisfactory.
- Bar glass washers are providing 12.5 ppm iodine in the rinse water.
- No signs of pest infestation.
- Hand washing stations in the kitchen and the front food prep are supplied with soap and paper towel.
- General maintenance of the facility is satisfactory.
- Food safe certified food handlers available.

Note: The beer cooler in the bar is running at 10 degree Celsius. No potentially hazardous food being stored this cooler at the time of this inspection. The operator advised by the EHO to provide a thermometer in this cooler. This beer cooler either should be repaired to maintain 4 degree Celsius or less temperature or a sign informing all the staff to not to store any perishable food in this cooler be posted on all the doors of this cooler..