Beef'o'brady's

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelf below chicken boxes inside walk-in cooler.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair lid on refrigerated make-table in server station.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at cookline handling food while wearing several bracelets on wrists.

Basic - Equipment in poor repair. 1. Several broken cooler handles at cookline. 2. Interior of cooler door broken with exposed insulation near cookline.

Basic - Floor tiles missing and/or in disrepair. Several cracked floor tiles at cookline.

Basic - Food storage container/container lid cracked or broken. Cracked and/or chipped pans in-use with tortilla chips and other foods inside nearly all coolers in establishment.

Basic - Garbage on the ground and/or pad around dumpster. Trash on ground beside dumpster.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Torn foil lining shelving near cookline.

Basic - Unclean building components, attachments or fixtures. 1. Shelving at cookline soiled with dust. 2. Floor in warewash area soiled with lime-like substance. 3. Ceiling tiles near cookline soiled with dust. 4. Floor inside walk-in beer cooler soiled with mold-like substance. **Repeat Violation**

Basic - Unnecessary items stored in garbage enclosure. Two discarded fryers stored outside beside dumpster. **Repeat Violation**

Basic - Water leaking from pipe and/or faucet/handle. 1. Water leaking from faucet handles at handwash sink in server station. 2. Drain pipe below warewash sink in bar leaking. 3. Water leaking onto the floor in bar walk-in cooler.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0ppm. Employee primed the machine, still 0ppm. The line running from the chlorine sanitizer bucket is visibly damaged. The manager temporarily repaired the line with tape, then primed machine. Dish machine now showing chlorine at 50ppm. The manager had an employee begin sanitizjng all dishes during this inspection. **Corrective Action Taken**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top of refrigerated make-table in server station: sour cream (46F - Cold Holding). Employee stated the sour cream has been stored inside the cooler for approximately three hours, then moved them to the freezer to rapidly cool to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing bleach stored hanging from shelf above prep table containing clean dishes, plastic wrap, and soda syrups. Employee removed the chemical from the area during this inspection. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wall on left side inside ice machine soiled with mold-like substance. **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink at cookline. An employee replenished the towels during this inspection. **Corrected On-Site**