Rock & Brews

Basic26

• Code 02Labeling, date marking and consumer advisory

  Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.

  Powder sugar in prep kitchen. Bulk sugar in dry storage. Salt at outside bar.

• Code 08Food protection and cross-contamination

  Code 08, Food protection and cross-contamination: Stored food not covered.

  Ice cream in cookline reach-in-freezer. Employee covered ice cream.

  Fixed on the spotRepeat violation

• Code 10In-use utensils properly stored

  Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.

  Soiled whisk hanging on wire rack above fryer next to soiled oil filter. Operator removed whisk.

  Fixed on the spot

  In-use utensil stored in standing water less than 135°F.

  Utensils at bar in standing water 68°F. Operator removed utensils from water.

  Fixed on the spot

  Ice scoop handle in contact with ice.

  Bar ice bin. Operator removed.

  Fixed on the spot

  In-use ice scoop stored on soiled surface between uses.

  Bar ice scoop stored between liquor bottles. Operator removed.

  Fixed on the spot

  In-use tongs stored on equipment door handle between uses.

  On far end of cookline by fryers and cook top. Operator removed.

  Fixed on the spotRepeat violation

• Code 14Food-contact surfaces designed and maintained

  Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.

  Expo maketable cutting board.

  Equipment in poor repair.

  Booster at dish machine is severely damaged with exposed parts.

  Walk-in cooler/freezer shelves with rust that has pitted the surface.

  Significant rust on shelving throughout main walk-in-cooler.

  Repeat violation

  Exterior or reach-in-freezer on cookline in disrepair/has exposed insulation.

  Ice buildup in reach-in freezer and/or walk-in freezer.

  Walk-in-freezer door. Reach-in-freezer on cookline.

• Code 16Dishwashing facilities and test kits

  Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
• Code 21Wiping cloths and linens

  Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.

  Sani bucket on floor in kitchen. Sani bucket on bottom shelf of maketable by reach-in-freezer on cookline next to caramel and to-go bags. Sani bucket on bottom shelf at outside bar next to salt. Operator moved all buckets away from food items.

  Fixed on the spot

• Code 22Food-contact surfaces clean and sanitized

  Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.

  Belt oven on cookline has significant grease and food debris accumulation on belt.

  Reach-in cooler interior/shelves have accumulation of soil residues.

  Throughout kitchen. Broken glass in bar reach-in-cooler.

  Repeat violation

• Code 23Non-food contact surfaces clean

  Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Throughout kitchen equipment exteriors, maketable edges, oven handles, bottom of maketable shelves on cookline have significant accumulation of food debris and grease.

• Code 29Plumbing and backflow prevention

  Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.

  Lowboy drawers on cookline.

• Code 31Handwash sinks and supplies

  Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.

  Handwashing sink next to expo. Provided sign to operator.

  Fixed on the spot

• Code 32Restrooms

  Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.

  All bins in women's restroom have lids removed and large trash can is also uncovered.

• Code 36Floors, walls, ceilings and ventilation

  Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.

  Under, around equipment throughout kitchen. Dry goods on floor under shelf.

  Floor area(s) covered with standing water.

  Significant standing water in ice machine area.

  Wall soiled with accumulated grease, food debris, and/or dust.

  Throughout kitchen.

  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

  Ceiling vents throughout kitchen have significant dust accumulation. Hood vent above dish machine has severe dust accumulation.

• Code 40Employee personal belongings

  Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

  Backpack in prep kitchen under table, by food equipment. Employee removed backpack

  Fixed on the spotRepeat violation

• Code 42Premises and cleaning equipment

  Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.

  Operator placed mop to dry.

  Fixed on the spot