ROCK BOTTOM REST. & BREWERY
PASSFriday, February 3, 2017 at 3:18 PM
Violations Cited
03-3-501.14
Cooling
Veggie burger patties in walkin refrigeration with cover made previous day 52F. Ensure proper cooling procedures used for prepped foods. Removed at time of inspection.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Multiple handwash sinks with no soap and/or papertowels for employees to properly wash hands. Corrected at time of inspection
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
16-4-501.11/.15
Dishwashng Facilities
Low temperature dishwasher with test strip reading 0ppm. Rinse temp at 175F. Ensure sanitizer is maintained at 50-100ppm. PIC to use 3 bay until proper repairs are made
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
Interior of flip top sandwich unit with soils- Clean and repair
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
Multiple handwash sinks with no paper towels and/or soap. Ensure sinks are stocked with soap and paper towels if used as handwashing sink. Corrected at time of inspection
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.