BIERGARTEN

Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw hamburger stored over ready to eat pasteurized liquid eggs. Operator moved raw hamburger below pasteurized liquid eggs.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw hamburger stored over ready to eat pasteurized liquid eggs. Operator moved raw hamburger below pasteurized liquid eggs. **Corrected On-Site** **Warning**

High Priority

Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked behind bar from dining room and began handling clean equipment, clean utensils and ingredients used to prepare beverages for customers without washing hands. Operator discussed with employee who then washed hands.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked behind bar from dining room and began handling clean equipment, clean utensils and ingredients used to prepare beverages for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**

High Priority

Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing and rinsing then handled clean/sanitized dishes while placing to store/reuse without washing hands. Operator discussed with employee who then washed hands.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing and rinsing then handled clean/sanitized dishes while placing to store/reuse without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**

High Priority

Food placed in soiled container/equipment. Washed orange used for rind/zest ingredient/garnish in drinks. Operator discarded.

High Priority - Food placed in soiled container/equipment. Washed orange used for rind/zest ingredient/garnish in drinks. Operator discarded. **Corrected On-Site** **Warning**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line make top; cut cabbage (45F - Cold Holding). Operator stated not prepared or portioned today, held double panned in make top for less than 2 hours, removed extra pan. At upright glass door reach in cooler; milk (50F - Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 4 hours, moved to walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line make top; cut cabbage (45F - Cold Holding). Operator stated not prepared or portioned today, held double panned in make top for less than 2 hours, removed extra pan. At upright glass door reach in cooler; milk (50F - Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 4 hours, moved to walk-in cooler. **Corrective Action Taken** **Warning**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At flat top butter wheel; butter (108F - Hot Holding). Operator stated butter reheated on stove prior to being held on flat top for 1 hour, moved to be reheated to 165F or above and held at 135F or above.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At flat top butter wheel; butter (108F - Hot Holding). Operator stated butter reheated on stove prior to being held on flat top for 1 hour, moved to be reheated to 165F or above and held at 135F or above. **Corrective Action Taken** **Warning**

High Priority

Equipment drain line draining into hand wash sink. Soda gun holster drain line draining into hand washing sink at outside bar. Operator removed from hand washing sink.

Intermediate - Equipment drain line draining into hand wash sink. Soda gun holster drain line draining into hand washing sink at outside bar. Operator removed from hand washing sink. **Corrected On-Site** **Warning**

Intermediate

Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Creamy Garlic Dressing made with raw shell eggs, served raw, not identified on menu as containing raw eggs. Advised Operator to properly identify as raw on menu. Operator stated will no longer utilize raw shell eggs dressings, will use a ready to eat commercially processed dressing in place of.

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Creamy Garlic Dressing made with raw shell eggs, served raw, not identified on menu as containing raw eggs. Advised Operator to properly identify as raw on menu. Operator stated will no longer utilize raw shell eggs dressings, will use a ready to eat commercially processed dressing in place of. **Corrected On-Site** **Warning**

Intermediate

No paper towels or mechanical hand drying device provided at bar hand wash sink. Operator provided paper towels.

Intermediate - No paper towels or mechanical hand drying device provided at bar hand wash sink. Operator provided paper towels. **Corrected On-Site** **Warning**

Intermediate

No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees working less than 60 days, no employee training completed, no proof informed about reporting responsibilities. Advised Operator reporting agreement to be completed from date of hire/before working begins.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees working less than 60 days, no employee training completed, no proof informed about reporting responsibilities. Advised Operator reporting agreement to be completed from date of hire/before working begins. **Warning**

Intermediate

No soap provided at bar hand wash sink. Operator provided soap.

Intermediate - No soap provided at bar hand wash sink. Operator provided soap. **Corrected On-Site** **Warning**

Intermediate