Ferus Artisan Ales - Kitchen / Bars

What the inspector found

• 3-501.18 Discard RTE/TCS foods that have exceeded 7 days or for which the date of preparation cannot be determined.// Pimento cheese with a prep date of 8/9. PIC COS by discarding.
• 3-501.15 (A) Use rapid cooling equipment (i.e. blast chillers, freezers) or an ice bath to cool food.// Brussel sprouts and chicken cooling at room temperature on speed rack temping between 78-91F degrees. Items were placed in the WI cooler by end of inspection.
• 6-501.14 Clean restroom exhaust vent cover.// Dusty vent covers in both men's and women's restroom. 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. // Very dim lighting at the ice machine area
• 4-601.11 Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// (1) Black/pink residue on edges and upper interior of ice machine (2) Several Sautee pans with grease drippings from hood vent filters (3) Can opener blade soiled with residue.
• 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Clean floors behind cooking equipment from grease residue and in WI freezer from food debris (2) Dusty vent covers above prep table in rear kitchen area. (3) Clean hood vent filters from grease residue.
• 3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.// Sanitizer bucket tested 0ppm for quat
• 3-304.12 Provide a utensil with a handle for serving or dispensing food or ice.// Condiment cups are being used to dispense bacon bits and pork skins.
• 5-205.11 Cease using hand sinks for any purpose other than handwashing.// Ice being dumped in HW sink in between dish machine and make line. 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// No paper towels at HW sink in between dish machine and make line.
• 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Dried food residue on the backsplash of the stand mixer (2) Clean bottom of RI cooler along front prep line.

As listed in the inspection report.