Hoffbrau Steaks

Year by year

Inspections

1. Nov 1, 2016 Routine Score 85
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Steaks: 49.1F, 53.2F, 53.7F, 48.7F, beef patties: 50.1F, 46.7F ALL VOLUNTARILY DISCARDED

   • Not serious Priority Foundation (2 points)

     Demonstrateion of knowledge by PIC

     Not giving proper food safety supervision ion kitchen or with temps

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

     not practicing basic food safety concepts( proper hand washing, knowing proper food temps)

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     Jalapenos 75.4F, Corn 74.1F

   • Not serious Priority Foundation (2 points)

     Cooling, heating, and holding capacities. Equipment

     RIC-42-50F

   • Serious Priority (3 points)

     Equipment and Utensils Cleaning-contamination

     storing sanitizer buckets on Cutting board using for prep

2. Oct 31, 2016 Routine Score 65
   • Not serious Core (1 points)

     Cutting surfaces.

     heavily used cutting boards in use, must be sanded down an 1/4th inch or replaced

   • Not serious Core (1 points)

     Preventing contamination from other sources. Miscellaneous sources of Contamination

     grey water form backup pipe contaminating prep area

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     raw bacon above peach pie filling in WIC

   • Serious Priority (3 points)

     When to wash hands before donning new gloves

     employees donning gloves without washing hands

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

     Drinking open cup beverages in Prep area

   • Not serious Priority Foundation (2 points)

     Maintain in Good Repair

     Refrigerators consistently break down, must repair gaskets as well

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     sanitize floors due to back up

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     wiping cloths to be stored in sanitizer solution in between uses

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     raw chicken in RIC 47.6F, Raw fish in RIC 47.5F

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

     employees do not practice basic food safety practices ( when to wash hands, knowing proper food temps in coolers

   • Not serious Priority Foundation (2 points)

     Cooling, heating, and holding capacities. Equipment

     RIC (front line) 44.3F, Vertical RIC 50.0F.

   • Serious Priority (3 points)

     Water & Plumbing in good repair- per code

     Kitchen had greywater backing up from under floors, 3 comp-sink drain backing up into kitchen

   • Not serious Priority Foundation (2 points)

     Demonstrateion of knowledge by PIC

     too many criticals in the Restaurant,

   • Serious Priority (3 points)

     After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

     sanitizer buckets were placed on prep table/cutting board after being on floor where water back came in contact with it.

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     Roasted jalapenos 73.4F, Corn shucked 55.5F,

   • Serious Priority (3 points)

     Food Disposition-Contaminated Food by contact

     employee handled bread and customer food after rubbing nose, did not attempt to discard after he was told to stop.

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     repair cracking in floors to negate damage from water