OHSO Brewery

Inspector's notes

Observed ceviche containing raw shrimp for sale on menu. Observed no parasite destruction letter from supplier in establishment. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Establishment obtained and printed parasite destruction letter from supplier at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed more than 5 house flies in dry storage room in kitchen. Premises must be maintained free of insects, rodents, and other pests. Discussed approved pest control methods with person in charge. Must eliminate pests prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed carpeted rugs in food prep areas in kitchen. Carpeting may not be used in food preparation areas, warewashing areas, walk-in coolers, toilet rooms, or refuse storage rooms. Must remove carpeting or replace with smooth and easily cleanable alternative by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed packaged cheesecake slices at 44 °F in display cooler at coffee bar. Observed ambient air temperature of 49 °F in cooler as measured with min/max holding thermometer. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (TCS) foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by person in charge at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pico de gallo containing diced tomatoes cooling in large, covered container walk-in cooler at 51 °F. Pico de gallo had been prepared and placed in walk-in to cool two hours prior as per person in charge. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Person in charge split food into smaller, uncovered containers to rapidly cool at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed quaternary ammonium sanitizer used in three-bay sink at a concentration of 500 ppm. Sanitizer must be used at 200-400 ppm as per label. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Person in charge diluted quaternary ammonium solution to acceptable concentration and confirmed with test strips at time of inspection. Corrective Action: Corrected at time of inspection.