Inspections are based on regulations that are designed to eliminate risk factors for food borne disease. Each violation of these regulations is listed under the inspection.
Violation Types
Priority (P): The highest risk violations which are directly related to an increased risk of foodborne illness. Examples include improper handwashing, unsafe food temperatures.
Priority foundation (Pf): Violations that can create a high risk (Priority) violation. Examples include lack of soap at a handsink, no calibrated thermometer, no test strips to check sanitizer levels.
Core (C): Lower risk violations. Examples include general maintenance of facility (floors, walls, ceilings).
Correction Requirements: (P) and (Pf) violations must be corrected immediately when possible. Follow-up inspections occur to ensure all of these violations have been resolved if not corrected during the routine inspection. (C) violation corrections are verified at the next routine inspection.
To view the current regulations please click here
| 12/29/2023 - PROOF OF CORRECTION
|
| 12/20/2023 - ROUTINE INSPECTION
|
|
|
3-501.16 - PRIORITY
Violation Comments:The following food items were found at unsafe temperatures during the inspection:
1. Thick stacks of cheddar and swiss cheese - 44 F (Top cooler drawer, Left and right unit)
2. Half and Half - 47 F (Bar cooler)
Potentially hazardous foods (time and temperature controlled for safety) held cold must held at or below 41F to limit the growth of harmful bacteria and production of toxins.
Corrected Onsite: The food items listed above were discarded in the kitchen trash. Please note, the remaining food items in the cooler drawers held internal temperatures below 41 F.
|
|
|
4-501.11 - CORE
Violation Comments:The cooler located in the bar area was fluctuating in temperature at the time of the inspection.
Equipment, such as coolers, must be maintained in good repair and be properly adjusted.
To Correct: Have cooler repaired. Submit photo of food thermometer reading the internal temperature of a food item once repaired to kanderson@miottawa.org as proof of correction.
|
|
|
6-501.12 - CORE
Violation Comments:The following areas had a significant accumulation of dust on their surfaces:
1. Hood ventilation filters in the front and back of the facility.
2. Dish machine hood vent.
3. Ceiling tiles in the back preparation area.
4. Walk-in cooler fan covers.
Physical facilities must be cleaned as often as necessary to keep them in a clean condition.
To Correct: Deep clean the areas listed above and increase frequency of cleaning. Please note, discussed completing cleaning process when establishment was closed due to widespread area.
|
|
|
3-302.11 - PRIORITY
Violation Comments:The following instances of cross contamination were observed during the inspection:
1. Raw shell eggs were stored above corn bread and fettuccine noodles in the upstairs walk-in cooler.
2. Ground beef was stored above bacon in the upstairs walk-in cooler.
3. Raw shell eggs were stored next to onions in the downstairs walk-in cooler.
4. Raw chicken was stored next to whole tomatoes and brussel sprouts in the downstairs walk-in cooler.
Raw animal food such as uncooked meat and eggs are more likely to contain specific harmful organisms. Cross contamination must be prevented by properly storing ready-to-eat food above raw animal foods. In addition, raw animal foods must be stored based on the minimum internal cooking temperature with those with the lowest cooking temperature on higher shelves than those with higher cooking temperatures. This ensures that any contamination that falls on the food on lower shelves is still cooked above the temperature required to kill harmful microorganisms.
Corrected Onsite: The person in charge organized the food items to meet the requirements outlined above. Confirmed staff would be retrained in this area.
|
|
|
4-501.11 - CORE
Violation Comments:The nut located underneath the top of the large mixer had grease residue on and surrounding it.
Equipment components must be maintained in good repair and be properly adjusted.
To Correct: Repair mixer. Discussed replacing gasket underneath the nut.
|
| 05/25/2023 - ROUTINE INSPECTION
|
|
|
5-203.14 - PRIORITY
Violation Comments:A hose with a nozzle on the end was hooked up to a water spout in the brewery with out any backflow protection.
All hoses hooked up to the public water supply and under pressure must be fitted with a backflow prevention device in order to protect the public water supply.
Corrected on site: The person in charge installed a backflow prevention device.
|
|
|
6-202.15 - CORE
Violation Comments:The garage door at the front of the building was open. This garage door opens into the main dinning area.
All exterior opening must be protected to limit the entrance of pests. This includes closing outer openings that do not have air curtains, screens, or some other protection limiting access of pests.
Corrected on site: The person in charge closed the garage door.
|
| 11/15/2022 - ROUTINE INSPECTION
|
|
|
7-102.11 - PRIORITY FOUNDATION
Violation Comments:There were several unlabled bottles of cleaner and cooking liquids throughout the facility. This included: Two bottles of sanitizer used for cleaning tables, A spray bottle of oil used for cooking, and several squeeze bottles of water.
All working chemical containers must be labeled with the common name of their contents, so they are not accidentally used for cooking purposes. Failure to do this can lead to poisoning or sickening of customers.
Corrected on site: The person in charge labeled all containers with their contents.
|
|
|
2-402.11 - CORE
Violation Comments:An employee with a long beard was not wearing a beard net while working with food.
Food employees shall wear sufficient hair restraints, such as beard nets, to prevent accidental contamination of food with hair.
To correct: Have all food employees wear sufficient hair restraints. This is a repeat violation. Repeat violations can lead to enforcement.
|