The Canadian Brewhouse

** - soda dispensing hand nozzles in the bar were not maintained in a clean and sanitary condition: a buildup of product and slime was observed in several of the drink hand dispensers on the interior. , ** - the cold plates in the bar that get covered in drinking ice for the customers exhibited what appeared to be a moldlike substance around the lines and around the plate itself. , ** - glass rinse devices under the beer taps were not maintained in clean and sanitary condition: slime, build up or deposits were observed on every rinse/spray device which may contaminate sanitized glassware when in use.

** - PHI informed the staff member that surfaces cannot be handled with contaminated gloves, the hands must be washed before conducting any other tasks in the back kitchen - the staff member pulled off the gloves then reached for new gloves without first handwashing their hands that touched the raw meat contamination on the gloves as they removed them. The staff member washed hands after being directed to do so with soap.

** - Container of gravy was stored on the dirty floor and not on food preparation/processing surfaces to store foods in a sanitary manner. Foods in the basement were stored on the floor and against dirty surfaces and not stored in a sanitary manner. Cease and desist the practice of storing foods on the floor at any time.

** - When PHI pointed out the improper cooling of gravy and that it was stored on the floor, a staff member processing raw chicken - without handwashing or changing of gloves - grabbed the large container of gravy off the floor and placed the container of gravy into a dirty sink - ignoring the PHI attempting to prevent the cross contamination with the contaminated gloves. PHI grabbed a cloth with sanitizer and wiped down the contaminated surfaces so that the contamination would not spread further., ** - raw meat was store above and/or beside vegetables/cooked foods/ready-to-eat foods in the cooler. Please reorganize all coolers and ensure that raw meat is not stored in a manner that may contaminate other foods in storage.

** - a large container of gravy was improperly cooling at room temperature.

** - improper thawing of raw meat was observed: large amounts of raw meat were thawing in stagnant water at room temperature in the sinks. No running water or ice was observed. Later a staff member in the kitchen ran over and turned the cold water on the thawing meat without prompting of the PHI.

** - improper use of an ice bath on the cook line was observed. All items requiring refrigeration or to be maintained at 4'C or less were stored on top of ice. The dispensers were 12 inches or more high. Only the bottom inch of food will be cold. An ice bath requires that ice surrounds the food items. Setting an item on top of ice is not a "bath".

* - glasswashers in the bar exhibited disrepair: one glasswasher was not in use and dismantled. The conveyor belt glasswasher priming switch system was in disrepair - PHI could not prime the sanitizer to remove air bubbles or feed the required sanitizer or detergent into the lines - had to run the glasswasher continuously to get the chemical feed through the lines. Please repair at least one of the glasswashers.

** - back kitchen handwashing sink was blocked and inaccessible for frequent and proper handwashing. Staff were handling raw meat at the time with no way to wash hands.

** - scoops were improperly stored with the high-touch/dirty handles in direct contact with the food ingredient.

* - mouse droppings (old?) were observed in the basement. Please clean and disinfect all areas of mouse contamination and do not block or interfere with installed pest control monitoring system (discussed in detail with manager).

* - plastic cutting board on the cook line appeared dirty, was overused/pitted/overworn. Flip to fresh side (if one) or replace

** - a thick buildup of grime, grease, spills and/or foods was observed on the ice machine exterior, the bar walk-in cooler door edges + handles, the underside of the shelf over the cook station, the blenders, some containers/inserts, the industrial mixer, the beverage equipment throughout the bar, containers, and point of use computer screens, the pizza/conveyor oven.

* - a thick buildup of grime and grease was observed immediately outside the back door (attractant to pests), and on the floors throughout the basement.

The first green shelving unit when entering the walk-in cooler is observed with a buildup of rust and is no longer smooth and easy to clean. , Ensure that the indicated shelf is replaced or removed.