Biergarten Tucson

Contamination prevented during food preparation, storage, and display

3-305.11 (A) Except as specified in (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Walk in cooler Observed multiple large containers (buckets) of foods stored directly on the floor within the walk in cooler.

Prevention of Food Contamination

Utensils, equipment & linens; properly stored, dried, & handled

4-901.11 After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD; and 3 compartment sink Observed employee cleaning dishes use a dry, clean towel to wipe the dishes dry after submersing items in the sanitizer basin.

Proper Use of Utensils

Non-food-contact surfaces clean

4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Ice machine Observed black mold-like substance on upper inner surface of ice machine; water was not observed dripping through or from the surface.

Utensils, Equipment and Vending

Physical facilities installed, maintained, and clean

6-501.12 (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Wall above wash basin and floor below 3 compartment sink Observed black mold-like substance on the wall immediately above the wash basin of the 3 compartment sink. Material was easily removed when gently rubbing an alcohol wipe over the surface. Observed accumulation of debris/residues on the floor/plumbing beneath the 3 compartment sink.

Physical Facilities