Rock & Brews

Certified Food Manager Identification

Sewage and Wastewater Properly Disposed

Equipment Adequate to Maintain Product Temperature

Lighting Adequate; Required Shields in Place

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork (111F - Hot Holding) held in hot holding unit for less than 4 hours. Operator began reheating to 165F **Corrective Action Taken** **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter blend (70F - Cold Holding); Pico de gallo (47F - Cold Holding) **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cookline next to grill: buttermilk (65F - Cold Holding); tomato sauce (58F - Cold Holding). Items moved from walk in cooler to cookline at 10:30am. Operator placed food on ice. Held in box out of refrigeration overnight. Butter blend was held on cookline(ambient) and on bottom shelf of table near walk in cooler: butter blend (70F - Cold Holding) no temperatures were taken per operator. See stop sale. On top area of flip top across from grill: Pico de gallo (47F - Cold Holding) tomatillo sauce (50F - Cold Holding); chipotle sour cream (48F - Cold Holding) tomatillo and chipotle sour cream were on cookline for less than 4 hours and was in the walk in cooler prior to be being moved. Both were relocated. Pico de gallo was not prepared today, and temperatures were not taken per operator. See stop sale. **Warning**

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at outdoor bar is not running. Operator states all dishware is being sanitizing back of house dishmachine **Warning**

Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking handsink near walk in cooler. Operator moved trash Sanitizer bucket stored in handsink near walk in cooler. Items stored in handsink in bar area. Operator corrected **Corrected On-Site** **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cookline. No soap provided at handwash sink on cookline. **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers stacked wet. Operator unstacked **Corrected On-Site** **Warning**

Basic - No Heimlich maneuver/choking sign posted. Gave operator paper choking poster. Emailed operator poster **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at sink in server station in dining area. **Warning**

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket stored on prep table next to plates. Bucket relocated **Corrected On-Site** **Warning**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapples and carrots above washed produce in walk in cooler. Discussed with manager. **Warning**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket in bar and bucket on expo 0ppm. Bucket in back of house was refilled and is at 200ppm. **Corrective Action Taken** **Warning**

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Redfish package states to remove from package before thawing. Redfish was not removed from packaging and was at 43F. Fish was located in freezer on the end of the cookline. Discussed with manager. See stop sale. **Repeat Violation** **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Operator stated spray bottle in bar was for wood.

Basic - Buildup of food debris/soil residue on equipment door handles. Exterior of ice doors on ice machine

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish thawing on top shelf of speed rack in walk-in cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee open purse on prep table.

Basic - Floor area(s) covered with standing water. Bar area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line ambient air temp 51 f cut ham 49 f pepperoni 48 f cheese 48 f cheese 52 f cut tomatoes 48 f all temps went below 43 f manager moved food to walk in freezer **Corrected On-Site**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table by service line Hot holding: cook beans 117 f marinara sauce 123 f operator placed items on stove 2nd temp 165 **Corrected On-Site**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary ammonia

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No soap provided at handwash sink. Bar outside

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over washed cut lettuce walk in cooler.

Employee Health Policies Present

Food Obtained from Approved Sources

Potentially Hazardous Food Held at Proper Temperature

Non-Food Contact Surfaces Clean

Approved Thawing Methods Used