The Underground Tap & Grill

- The prep cooler was measured at 14C. No temperature records were available from the previous day. There was no thermometer in the cooler. , High risk food stored in the cooler from the previous day was measured at internal temperature between 14-15C using a probe thermometer., High risk food was discarded by staff during inspection. Do not use cooler to store high risk food until it can maintain temperatures below 4C., , 1. Ensure cooler is repaired to keep high risk food below 4C/40F., 2. Ensure there is a functioning thermometer in the cooler at all times., temperatures, 3. Temperature records should be taken at least twice a day and records made available during inspection.

An expired food handling permit was posted at the facility. Ensure a valid permit is posted.

One of the prep coolers is in disrepair. Ensure cooler is repaired or replaced to maintain food below 4C or 40F., , - The walk-in cooler is not operational either.

The glasswasher was not dispensing sanitizer. Glassware should be cleaned in the high temperature dishwasher in the kitchen until glasswasher is repaired., , Ensure the glasswasher is dispensing 100ppm of chlorine at the end of the cycle.

The following areas needs to be cleaned and maintained in a sanitary manner;, - Top of the dishwasher, - Behind the cook line, - The ovens.

Food products appeared to be inaccurately labelled or far past the best before date. For example, a container of Vegan Mayo was labeled with a date of May 2023., , ACTION REQUIRED: monitor the entire inventory of food. Discard any food that is past a best before date. Ensure all foods are labeled accurately.

1. A heavily worn computer chair with leather flaking off the cushioned seat was stored and used in the west food processing area., , ACTION REQUIRED: remove the chair. If a chair is needed, ensure it is smooth, washable, & impervious to moisture., , 2. Disposable plates were used as scoops and left in the bulk dry goods (white flour) when not in use. A metal prep table insert stored in a bulk container of flour., , ACTION REQUIRED: discontinue using plates and inserts as scoops. Do not store scoops in the bulk product when not in use. , , 3. Facility was re-using containers intended for single use. For example, Vegan Mayo was stored in an old Greek yogurt container., , ACTION REQUIRED: discontinue re-using containers intended for single use. , , 4. An ice cream scoop stored in stagnant water., , ACTION REQUIRED: revise ice cream scoop storage practices. Options: install a dipper or conserve well OR wash & sanitize the scoop after every use., , 5. The probe thermometers were stored in unsanitary condition: food residue observed on the tip and dirt accumulation in the crevices., , ACTION REQUIRED: thoroughly clean the probe thermometers. Ensure they are washed & sanitized between uses., , 6. The potato cutter was used and stored in an unsanitary location. The handle had been repaired with duct tape. The metal grate was visibly soiled with old dirty food. , , ACTION REQUIRED: discontinuing using the potato cutter until the above issues are addressed. Consider relocating the cutter to a more suitable location.

The following organization concerns were observed: , -A box of gloves, a loose hairnet, cords, and other miscellaneous equipment were piled on top of an unused steam table in the west food processing area. , -Artificial sugars and food storage container lids stored with tools and detergent., , The following sanitation concerns were observed:, -Dust accumulation on the surface of the vacuum sealer in the west food processing area, -Flour and dust build-up on the mortar bowl and shelf in the west food preparation area., -Dirt build-up on the wall and around the caulking by the hand sink in the west food preparation area., -A light switch plate was in poor repair (broken face plate) and the switches had an accumulation of dirt on the top of the switch., -Food debris & dirt around the screws and metal pieces at the hand sink in the west food processing area., -Dust accumulation on condiment containers in the upright glass door cooler (across from the , cookline, west side of kitchen)., -Food debris build-up on the base of the upright glass door cooler (across from the cookline, west , side of kitchen), -Grease and food debris under, on, and around , cookline equipment., -Sticker residue on the exterior of the walk-in freezer door., -Dirty tape, food splatter, & rust on the shelving in the walk-in cooler., -Food debris and dirty build-up on the floor , (southwest corner of the walk-in cooler)., -Accumulation of black filth along the calking and walls, as well as dirt on the floor in the dishwashing area., , ACTION REQUIRED: conduct a deep clean of the facility and re-organize stock.

Food products appeared to be inaccurately labelled or far past the best before date. For example, a container of Vegan Mayo was labeled with a date of May 2023., , ACTION REQUIRED: monitor the entire inventory of food. Discard any food that is past a best before date. Ensure all foods are labeled accurately.

A chemical spray bottle (in the dishwashing area) was not labeled to indicate contents. , , ACTION REQUIRED: ensure all chemical bottles are labeled.

Dry good were stored on the floor in the dry storage area. , , ACTION REQUIRED: store all foods off the floor.

1. A heavily worn computer chair with leather flaking off the cushioned seat was stored and used in the west food processing area., , ACTION REQUIRED: remove the chair. If a chair is needed, ensure it is smooth, washable, & impervious to moisture., , 2. Disposable plates were used as scoops and left in the bulk dry goods (white flour) when not in use. A metal prep table insert stored in a bulk container of flour., , ACTION REQUIRED: discontinue using plates and inserts as scoops. Do not store scoops in the bulk product when not in use. , , 3. Facility was re-using containers intended for single use. For example, Vegan Mayo was stored in an old Greek yogurt container., , ACTION REQUIRED: discontinue re-using containers intended for single use. , , 4. An ice cream scoop stored in stagnant water., , ACTION REQUIRED: revise ice cream scoop storage practices. Options: install a dipper or conserve well OR wash & sanitize the scoop after every use., , 5. The probe thermometers were stored in unsanitary condition: food residue observed on the tip and dirt accumulation in the crevices., , ACTION REQUIRED: thoroughly clean the probe thermometers. Ensure they are washed & sanitized between uses., , 6. The potato cutter was used and stored in an unsanitary location. The handle had been repaired with duct tape. The metal grate was visibly soiled with old dirty food. , , ACTION REQUIRED: discontinuing using the potato cutter until the above issues are addressed. Consider relocating the cutter to a more suitable location.

The following organization concerns were observed: , -A box of gloves, a loose hairnet, cords, and other miscellaneous equipment were piled on top of an unused steam table in the west food processing area. , -Artificial sugars and food storage container lids stored with tools and detergent., , The following sanitation concerns were observed:, -Dust accumulation on the surface of the vacuum sealer in the west food processing area, -Flour and dust build-up on the mortar bowl and shelf in the west food preparation area., -Dirt build-up on the wall and around the caulking by the hand sink in the west food preparation area., -A light switch plate was in poor repair (broken face plate) and the switches had an accumulation of dirt on the top of the switch., -Food debris & dirt around the screws and metal pieces at the hand sink in the west food processing area., -Dust accumulation on condiment containers in the upright glass door cooler (across from the , cookline, west side of kitchen)., -Food debris build-up on the base of the upright glass door cooler (across from the cookline, west , side of kitchen), -Grease and food debris under, on, and around , cookline equipment., -Sticker residue on the exterior of the walk-in freezer door., -Dirty tape, food splatter, & rust on the shelving in the walk-in cooler., -Food debris and dirty build-up on the floor , (southwest corner of the walk-in cooler)., -Accumulation of black filth along the calking and walls, as well as dirt on the floor in the dishwashing area., , ACTION REQUIRED: conduct a deep clean of the facility and re-organize stock.

Used cleaning cloths were not stored properly in sanitizer solution when they not in use. , All used cleaning cloths were immediately stored in Quat solution by manager upon request.

The low temperature glasswasher at the bar is not in proper working order. Zero ppm chlorine was measured at glass level in the Sani cycle., Use the kitchen dishwasher to clean and sanitize all glassware from the bar until the glasswasher is fixed.

The commercial canopy filters with hood are overdue for cleaning., Contact a service professional to have the canopy filters with hoods clean.

The outer surfaces of food equipment, cutting boards and counter tops in the kitchen are not clean and sanitary., Clean and sanitize all environmental surfaces of food equipment in the kitchen

The bar glasswasher is in disrepair. , , Fix or repair the bar glasswasher.

Flour and grains were noted on the floor in the dry storage room., Remove shelves from the wall and clean the entire floor in the dry storage room.