Pedal Haus Brewery

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed container containing several raw burger patties stored over RTE pretzels in a reach-in cooler at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Provided PIC with separation of storage guidance document at time of inspection. Repeat violation: 2nd Consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of beer cheese with sharp cheddar & queso reheating in a hot cabinet unit at 125 Deg. F. and 128 Deg. F. per operator from approximately 1 hour prior. Per PIC, establishment puts all intended hot held items into hot holding unit to reheat. Reviewed with cook and manager that this unit is not designed to reheat food products and the operator reheated the product on the stove to 165 Deg. F. at the time of inspection. Reviewed proper reheating and hot holding requirements with person in charge (PIC) at time of inspection. Repeat violation: 2nd consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container containing several raw burger patties and a container containing raw shrimp with temperatures between 49 - 51*F at time of inspection. Per PIC, all items were made less than an hour prior to inspection at the commissary. Discussed with PIC about not being able to cool items down in the mobile food unit at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all 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 relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection (commisary onsite). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an opened screw top lidded drink in by the three compartment sink. Only drinks with a lid and straw are permitted in food service and preparation areas. Drink was discarded at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a shelf in front of the handwashing sink in the mobile unit hindering access. Please keep access to all handwashing sinks at all times. The shelf was moved at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a chub of raw ground beef and a pan of pre-made raw hamburger patties above ready to eat sauces and garnishes in the tall prep-refrigerator in the mobile food unit. Raw meats must be stored in the following order based on cooking temperature (bottom to top): poultry, ground beef, beef, seafood, eggs, and ready-to-eat products. Items were relocated at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a two containers of beer cheese with sharp cheddar reheating in a hot cabinet unit at 44 Deg. F. and 69 Deg. F. per operator from approximately 1 hour prior. This unit is not designed to reheat food products and the operator reheated the product on the stove to 165 Deg. F. at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an unlabled chemical spray bottle in the mobile unit. All keep all chemicals labled and stored away from food and/or food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

No water was available to the mobile food unit at the start of the inspection. The operator was able to refill the unit with water and toggle the switch to have the water function in the unit. The operator stated that the switch is faulty, so it will be replaced with-in 24 hours. A discussion was made with the operator regarding ceasing all operation whenever an imminent health hazard is present such as a water or power interruption, sewage present or other hazard is present that prevents safe food preparation and service. Corrected at time of inspection. A Re-Inspection for the switch replacement will be conducted on 4/6/26.

Inspector's notes

Towels were not available for hand sink in food truck. Employee supplied paper towels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed beer cheese prepared with real aged white cheddar hot holding in warmer at internal temperature of 118-123 deg F. Cook reheated to >165 deg F during inspection. Corrective Action: Corrected at time of inspection.