FERUS ARTISAN ALES - KITCHEN / BARS health score and inspection history

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Clean flooring behind frying equipment from food spillage (2) Clean floors in the WI cooler from debris

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // (1) Clean the bottom of RI coolers/freezers from debris and residue spillage (2) Clean shelving in the WI cooler from debris (3) Clean exterior of cooking equipment from residue buildup

(A)(2) Maintain TCS food at 41 F or below.// Chicken wings and Brussel sprouts temping between 45-50F degrees. Notified PIC to cease filling the pan past the rim line. PIC COS by splitting the pan in half and placed the WI cooler.

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Beer cheese in hot holding with a max temp of ~127F degrees. PIC COS and reheated to 165F on the stove.

(A) Use rapid cooling equipment (i.e. blast chillers, freezers) or an ice bath to cool food.// Brussel sprouts and chicken cooling at room temperature on speed rack temping between 78-91F degrees. Items were placed in the WI cooler by end of inspection.

Store single-service and single-use articles covered, inverted, or in the original protective package.// To-go containers stored upright

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// (1) Black/pink residue on edges and upper interior of ice machine (2) Several Sautee pans with grease drippings from hood vent filters (3) Can opener blade soiled with residue.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Clean floors behind cooking equipment from grease residue and in WI freezer from food debris (2) Dusty vent covers above prep table in rear kitchen area. (3) Clean hood vent filters from grease residue.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Dried food residue on the backsplash of the stand mixer (2) Clean bottom of RI cooler along front prep line.

4-502.11(C) Maintain water pressure and water temperature measuring devices in good repair.// Dish machine thermometer reading inaccurately. (Separate thermometer was used to verify correct temperature.)

3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.// Sanitizer bucket tested 0ppm for quat

Clean restroom exhaust vent cover.// Dusty vent covers in both men's and women's restroom. 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. // Very dim lighting at the ice machine area

Cease using hand sinks for any purpose other than handwashing.// Ice being dumped in HW sink in between dish machine and make line. 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// No paper towels at HW sink in between dish machine and make line.

Provide a utensil with a handle for serving or dispensing food or ice.// Condiment cups are being used to dispense bacon bits and pork skins.

Clean restroom exhaust vent cover.// Dusty vent covers in women's restroom 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. // Light is too dim at the ice machine area

6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.// Employee personal phone stored in prep table.

ADPH 420-3-22-.03(1)(a) Cease the sale of commercially processed TCS food requiring refrigeration when past the date limit placed by the manufacturer or packager.// Gallon of milk with a use/best by date of March 8th. PIC COS by discarding.

Provide a utensil with a handle for serving or dispensing food or ice.// Condiment cups are being used to dispense bacon bits and pork skin.

Post sign at all hand sinks that notifies employees to wash hands. // No HW sign posted a HW sink in rear prep area. 6-501.12 Clean floor drains throughout as often as necessary to keep them clean.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Dried food residues on the bowl shield and backsplash of the stand mixer.

Allow utensils to air dry before stacking.// Metal containers stacked wet.