Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
Food employee(s) did not wash hands in situations that specifically require them to do so.
Food is contacting an unclean surface.
Food-contact surfaces were dirty.
Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked.
Sanitizer concentration is not being monitored.
The physical facilities are not cleaned as often as necessary.
There is no test kit available for measuring the concentration of the sanitizer.
A chlorine sanitizing solution was being used improperly.
Food employee was touching ready-to-eat food with bare hands.
Food-contact surfaces were dirty.
Handwashing sink does not provide water at a minimum temperature of 100°F (38°C) through a mixing valve or combination faucet.
Handwashing sink is being used for purposes other than handwashing.
In-use utensils are improperly stored.
Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked.
The person in charge was unable to demonstrate the necessary food safety knowledge.
There is no test kit available for measuring the concentration of the sanitizer.
Unsafe food was not discarded or properly reconditioned
Wall and ceiling covering materials were not attached so that they are easily cleanable.
Working containers of poisonous or toxic materials are not labeled.
Food items are not protected from contamination during storage.
Knives, forks, and spoons that are not prewrapped were not presented so that only the handles are touched by employees and by consumers if consumer self-service is provided
Non-food contact surfaces are dirty.
Single-service articles or single-use articles were reused.
PIC Brian Updated Green Sign Notes: Observed chemical dish machine was measuring around 50ppm according to my test strips. Facilities test strips were not measuring. PIC stated chemical distributor is scheduled to come out tomorrow. Make sure to obtain proper chemical/ test strips and test frequently to determine proper concentration.
PIC Greg Updated Green Sign This was a monitoring inspection. Employee was effectively washing hands at bar hand washing sink while kitchen hand washing sink plumbing was being worked on. Must ensure all kitchen equipment is throughly cleaned prior to doing the dishes to prevent contamination. .
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