Pedal Haus Brewery

Inspector notes: Observed raw shelled eggs stored above schnitzel and brisket in the walk-in refrigerator. Discussed with PIC all raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. PiC properly relocated the raw shelled eggs at the time of inspection

Inspector notes: Observed shredded lettuce and cut tomato in the prep table at internal temperatures of 47*F to 49*F. Per PIC the items were prepped and placed in the prep table within an hour of the inspection. Reviewed with PIC and cook about only utilizing equipment that is designed to cool TCS food items prior to putting products into the prep table. Reviewed proper cooling methods at time of inspection. Cook put both TCS food items into adequate refrigeration to rapid cool at time of inspection. Discussed with PIC TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Repeat violation: 3rd Consecutive Violation

Inspector notes: Observed 2 large cans of black beans with sharp dents stored on the dry goods shelf. Discussed with person in charge (PIC) swollen, rusted and cans dented on any of the 3 can seams (top, bottom, side) or deep, sharp dents should be considered unsafe. Embargoed the cans and PIC discarded at time of inspection

Inspector notes: Observed several containers stack wet and stored as clean. Discussed with PIC all equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC had employee unstack containers to allow for proper airdry

Inspector notes: Observed cole slaw and corn pico (contained cooked peppers) in a prep table on the cook line with temperatures between 54 to 68*F at time of inspection. Per cook, both items were made within 2 hours of inspection and put directly into the prep table at time of inspection. Reviewed with PIC and cook about only utilizing equipment that is designed to cool TCS food items prior to putting products into the prep table. Reviewed proper cooling methods at time of inspection. Cook put both TCS food items into freezer to rapid cool at time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Repeat violation: 2nd Consecutive

Inspector notes: Observed salsa in the walk-in with a prepped date of 1/16 at time of inspection. Observed establishment made garlic and oil mixture with a prepped date of 1/2 & maple butter with a prepped date of 1/27 on top of prep table next to pizza oven at time of inspection. Establishment roasts fresh garlic in oven for garlic and oil mixture and melts butter on stove for maple butter. All items were embargoed at time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)

Inspector notes: Observed chemical dishwasher in main bar with a chlorine concentration of 0 ppm chlorine at the time of inspection. Observed main bar dish machine in use at time of inspection. Person in charge (PIC) primed dishwasher and ran the machine additional times; no chlorine was observed from any of the runs. Establishment instructed not to use dish washer until it has a measure chlorine concentration of 50-100 ppm. Establishment agreed to use other bar dish machine/dish machine in the back of house until it is repaired

Inspector notes: Observed skewered bratwurst with temperatures between 67 to 72*F in prep table across from the raw chicken prep table at time of inspection. Per cook, bratwust was prepped an hour prior to inspection. Cook moved bratwurst to walk-in cooler to rapid cool at time of inspection. Observed cooked chicken wings stored in deep containers, stacked with lids on and temperatures between 67 to 68*F at time of inspection. Per PIC items were cooked less than an hour prior. Cook placed chicken wings on sheet pans in the walk-in to rapid cool at time of inspection. Observed hard boiled eggs in reach-in cooler with lids on with temperatures between 56 to 57*F in a reach-in cooler next to the salad station at time of inspection. Per cook, eggs were cooked less than an hour prior to inspection & the cook removed lids from containers at time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: Observed no hand soap at the handwashing sink towards the indoor sitting area of the main bar. Observed no hand soap at the hand sink at the other bar at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection

Inspector notes: Observed black organic matter build up on the inside of the ice machine at time of inspection. Ice machines must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency with the person in charge (PIC)