THE GROCERY BREW PUB MOBILE health score and inspection history

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation./ There is not a person on duty with certification from or verification of attendance of an accredited program within the past 12 months. Continuing violation under Official Notice EH17002155 issued 14 MAY 2026 and due for compliance 11 SEP 2026.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH./ Inspection report 14 MAY 2026, score 76, is not posted.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)./ Multiple, unidentified spray containers of water.

6-301.11; 6-301.12 Provide a supply of soap and paper towels at the handwashing sink./ Supplies of soap and paper towels at the handwashing sink were replenished during the inspection.

Protect the rear entry of the MFU from the entry of pests by using properly designed and installed screening or other effective means when the door is open.

Post a sign at the handsink that notifies employees to wash hands.

Provide exhaust ventilation hood systems designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles./ Replace the missing filters in the ventilation hood.

4-601.11(C) Keep nonfood contact surfaces of equipment on the MFU free of an accumulation of dust, dirt, food residue, and other debris.

Dispose of sewage through an approved facility./ The operator of the MFU had no graywater hose or knowledge of a sanitary drain for wastewater disposal, nor could one be located. Before conclusion of the inspection, the operator provided a labeled wastewater bucket and demonstrated release of liquid waste from the blackwater drain on the MFU into the bucket, and then transport to the mop service basin in the commissary for disposal.

Provide water under pressure onboard the MFU./ The MFU has been operating without water onboard for handwashing. The water tank was filled with the potable water hose, the heating system was switched on, and water under pressure at 100F> was provided before conclusion of the inspection. DO NOT CONDUCT FOOD OPERATIONS ON THE MFU WITHOUT WATER UNDER PRESSURE FOR HANDWASHING.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH./ Initial inspection report 26 JUN 2025, non-scored, is not posted (an outdated report from a previous permitholder with rating 91 was displayed).

JCDH 2.2 Provide food safety training for all foodhandlers, within 21 days of hire, as required; keep documentation of current training for all employees readily available for inspection at all hours of operation./ Documentation of current food safety training for foodhandlers is not available.

Provide exhaust ventilation hood systems designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles./ Replace the missing filters in the ventilation hood.

Clean the floors, walls, cab steps, ceilings, built-in work tables, counters, in the MFU as often as necessary to maintain cleanliness.

Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable./ Verification of communication of a minimum required health policy to employees is not available. The permitholder shall inform employees, and persons to whom a job offer is made (conditional employees), in a verifiable manner (flyer, signed agreement, etc.) of their responsibility to report information about their health (i.e. diarrhea, vomiting, or diagnosed with a foodborne illness) as they relate to diseases that are transmissible through food.

Post a sign at the handsink that notifies employees to wash hands.