O.H.S.O. Brewery + Distillery

Inspector notes: Observed TCS beef jerky stored at ambient temperature at the outdoor bar. Establishment was utilizing time as control but did not have a time as control written policy and beef jerky was not marked with the time food item was removed from temperature control and placed undert time control only. The person in charge stated the beef jerky is placed out at 1100am and is discarded at 3pm for 4 hours total and marked the time accordingly

Inspector notes: Observed main dishwasher and outside bar dishwasher in use producing 0 ppm of chlorine sanitizer. Discussed cleaning all dishware in 3-comp sink until repaired

Inspector notes: At inside bar handwashing sink, cold water turned off. Employee adjusted cold water faucet to allow for both hot and cold water for handwashing. Handwash sinks are to be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities are to be maintained in a condition that promotes handwashing

Inspector notes: On cook line, employee touched trash can with gloved hands, then continued handling food containers with same gloved hands. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Employee washed hands and dried hands with used cloth towel and handled food containers. Instructed employee to rewash hands and dry with provided disposable paper towels. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: In walk in cooler, on speed rack, on uncovered sheet pans, cooked rice with internal temperatures of 45*F-62*F. Per employee, rice was cooling >6 hours. Two sheet pans of cooked rice were discarded. See embargo form. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling

Inspector notes: Third Consecutive Violation. At bars, in use utensils stored in water and on cook line, in use knives stored between prep table coolers and tongs stored in sanitizer solution in between uses and ice cream scoop stored in room temperature water. Knives and tongs were moved to be warewashed and water was discarded from containers storing bar utensils and ice cream scoop. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in use utensils were properly stored at time of inspection

Inspector notes: At in use warewashing machine, at food contact surfaces, no detectable chlorine sanitizer after several cycles through machine. Repair company was called at time of inspection. Discontinue use of warewashing machine until repaired. Establishment will use 3-compartment sink for all warewashing purposes until machine is repaired. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels

Inspector notes: Second Consecutive Violation. At bars, in use utensils stored in water and on cook line, in use knives stored between prep table coolers in between uses. Knives were moved to be warewashed and water was discarded from containers storing bar utensils. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection