Kampus Brewing Company

The internal temperature of high-risk foods stored in the grill cooler were measured between 5.5 - 7.5 C at the time of inspection. , , - All high-risk foods under refrigeration must be stored at 4C or less. Monitor the temperature at this cooler and service the cooler if required.

1) No paper towels available in the dispenser at the handwashing sink on the main cooking line. , - Ensure handwashing sinks are always supplied with paper towels in suitable dispensers., - Corrected during inspection. , , 2) No paper towel dispenser available at the handwashing sink at the bar. A paper towel roll was stored on the counter a few feet away from the handwashing sink. , , - Install a paper towel dispenser in the immediate vicinity of the handwashing sink.

1) Several baking sheet trays were completely blackened and are no longer easy to clean and sanitize with food directly stored on them. , - Replace or degrease, wash and sanitize. All surfaces that come into contact with food must be smooth and easy to clean and sanitize.

1) There was a buildup of food debris, oil and grease observed in the hard-to-reach areas of the facility including underneath the dishwasher and the cooking equipment on the main and preparation lines. , , - Please clean and maintain in a clean and sanitary condition., , 2) The storage rooms are cluttered and unorganized. , - Please declutter and organize to helps with cleaning and pest control.