Inspection report

General information

Facility name

Bull Horn Brewing

Inspection date

Oct 16, 2023

Facility type

Full Service

Year round facility

Yes

Inspection type

Follow-up

Re-inspection required

Comments

Still need thermometers in all refrigeration units. Food contact surfaces still needing better cleaning. Recommend you cover slicer so it is not contaminated by other processes in the kitchen.

Observed violations

34 - 6.36 (b) (c) - Temperature Measuring Devices

Core

Observation: There was no temperature measuring device located in most refrigeration units.

Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.

Corrected violations

01 - 1.10 - Demonstration of Knowledge*

Priority

Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.

Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.

06 - 5.4 (a) - Hands - When to Wash*

Priority

Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.

Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.

14 - 7.15 - Equipment - Food Contact Surfaces and Utensils

Priority

Observation: Food contact surfaces of the slicers and dicers used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.

Correction: Clean food-contact surfaces of slicers, dicers, and can openers no less than every 4 hours to prevent the growth microorganisms on those surfaces.

34 - 6.36 (c) - Temperature Measuring Devices - Food

Core

Observation: The food temperature measuring device (degrees F) that is currently being used is not accurate.

Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. Start a thermometer calibration log to ensure your food thermometers are accurate.