Konrad's Kitchen and Tap House

JCC 4028

No food handler cards were available during the inspection.

MFC 6-301.14

The hand-washing signage was missing in both restrooms. CORRECTED. The inspector provided signage.

MFC 4-601.11 (A)

1. The soda nozzles had an accumulation of what appeared to be mold. CORRECTED. The nozzles were removed, cleaned, and sanitized. 2. The ice maker had what appeared to be mold on the interior. CORRECTED. The ice maker interior was emptied, cleaned, and sanitized.

MFC 3-303.11

The ice bin at the server station soda fountain was being used as a cooling medium for an employee beverage. CORRECTED. The bin was emptied, cleaned, and sanitized.

MFC 3-501.16

Soups, sauces, and dip in the hot holding unit at the server station were measuring as low as 118°F, not maintained at 135°F or above. The manager stated it is heated to 165°F before being place in hot holding. CORRECTED. The food was placed on the flat top to be reheated to 165°F again. Internal temperatures will be monitored closely. We discussed replacing the hot holding unit if it cannot maintain safe temperatures of 135°F.

MFC 3-501.16

The cooling unit on the cook's line was not maintaining temperatures of 41°F or below. Internal temperature of PHF inside of the reach-in cooler and make table was measured at 55°F and above. All PHF had been in the cooling unit for less than two hours and was placed inside of the walk-in cooler. RE-INSPECTION REQUIRED.

MFC 4-301.11

1. The reach-in cooler and make table on the cook's line did not have the capacity to hold PHF at 41°F or below. 2. The hot holding unit at the server station was not able to hold PHF at 135°F or above.

MFC 3-501.13

Reduced oxygen fish was being thawed in packaging bearing a label stating REMOVE FROM PACKAGE BEFORE THAWING.

MFC 4-204.112 (A-D)

Temperature measuring devices were missing in the reach in coolers in the kitchen. CORRECTED. Thermometers were located in the office and placed in the coolers.

MFC 3-304.14

Non-food contact safe all-purpose cleaner was being used in place of a sanitizer throughout the establishment. REPEAT.

MFC 4-101.11 (B-E)

Non-food safe trash bags were being used to store pizza dough in the walk-in cooler. All pizza dough was discarded. REPEAT.

MFC 4-302.14

There was no test kit available to measure sanitizing solutions.