Tabby House Brewing Co.

Inspector notes: Observed cooked brats and bacon using Time as a Public Health Control(TPHC) as explained properly by PIC. Neither container had the required discard time or start time labelled. Facility does not have the required written TPHC procedures available. Temperature was observed at 90 deg F. Partial COS: Discard dates were conservatively added, using the cook time as the start of the four hour service window. CA: Write exact TPHC policy and keep available. See page 85 of current rule for details.

Inspector notes: Observed multiple TCS refrigerated items held beyond 7 days from the labelled prep date. Items included caramalized onions (10/10 x3), cooked mushrooms (10/17, 10/16). COS: Out of date items were discarded. Rule: Rule: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. THis also applies to TCS foods prepared and packaged by a food processing plant that shall be clearly marked, at the time the original container is opened.

Inspector notes: Observed container of alfredo sauce said to have been prepped 2 days ago for this weeks special without a prep date labelled. COS: Proper date label was added. Rule: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. THis also applies to TCS foods prepared and packaged by a food processing plant that shall be clearly marked, at the time the original container is opened.

Inspector notes: Observed bags of clean delivered cloths stored amongst/on top of cans of paint in a closet and on the floor in the liquor closet. Observed clean aprons stored on a low shelf half falling on the floor. CA/Rule: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.

Inspector notes: Observed hand sink in main kitchen area not supplied with proper hand drying provision. COS: Paper towels were supplied to hand sink. CA: Ensure all hand sinks are properly supplied during operation.

Inspector notes: Observed wiping cloths stored in solution at an inadequate concentration of sanitizer. COS: Sanitizer bucket was remade with proper concentration of sanitizer. CA: Ensure sanitizer buckets are made with adequate amounts of sanitizer to properly store wiping cloths.