2nd Wind Brewery and Eatery

Dec. 15: dishwasher reached 68 C. , , Dishwasher was only reaching 69 C at the dish level. , , Please adjust or repair the dishwasher and ensure it is reaching 82 C on the sanitizing cycle. As a temporary measure, until temperature is adjusted, please ensure all glasses/utensils are sanitized in the dish room sinks.

Dishwasher was only reaching 69 C at the dish level. , , Please adjust or repair the dishwasher and ensure it is reaching 82 C on the sanitizing cycle. As a temporary measure, until temperature is adjusted, please ensure all glasses/utensils are sanitized in the dish room sinks.

Aug. 13: The bar fridge is still waiting for repair and the back kitchen under counter freezer broke down overnight. At time of inspection no food was being stored in it. , , Aug. 12: Ambient temperature of the fridge was 12.6 C. A part is on order and the repair is expected to be completed Aug. 13. , , The ambient temperature in the bar fridge was 9.8 C. This fridge can be used to store only beverages that do not require refrigeration, or it must be repaired if holding items that require refrigeration. , , Have the unit adjusted or repaired or cease using it to store items that require refrigeration.

Items that require refrigeration were being stored in the bar fridge with an ambient temperature of 12.6 C. Staff was aware of the temperature but did not take action to prevent temperature abuse. Staff began discarding items.

Chicken wings were being thawed in warm water in the sink. Bacterial growth can occur rapidly in warm environments. Warm water was removed and cold running water turned on., , Hazardous foods are to be thawed either in the fridge, under cold running water or as part of the cooking process.

Aug. 12: Ambient temperature of the fridge was 12.6 C. A part is on order and the repair is expected to be completed Aug. 13. , , The ambient temperature in the bar fridge was 9.8 C. This fridge can be used to store only beverages that do not require refrigeration, or it must be repaired if holding items that require refrigeration. , , Have the unit adjusted or repaired or cease using it to store items that require refrigeration.

Food was again being prepared in the dish pit area. A blender with food in it was sitting in the area and plugged in. Food is not to be prepared in the dish pit area as it can lead to contamination.

Bar fridge temperature was at or above 9.8 C. Staff relocated items that require refrigeration. , , Ensure no foods that require refrigeration are stored above 4 C.

The ambient temperature in the bar fridge was 9.8 C. This fridge can be used to store only beverages that do not require refrigeration, or it must be repaired if holding items that require refrigeration. , , Have the unit adjusted or repaired or cease using it to store items that require refrigeration.

Some cleaning complete and the following still outstanding: , 1. back wall had grease build up, 2. some walls still require cleaning

Sanitizer was not readily available for use while food handling was occurring. Staff are to ensure a bucket of sanitizer is filled and available for use to sanitizer food contact surfaces when food handling is occurring.

Probe thermometer was not readily available to food handler for verifying internal temperatures of foods being cooked or reheated. , , Ensure all staff are aware of where thermometers are to be stored and when to use them as foods that aren't verified to be fully cooked or fully reheated could lead to foodborne illness.

1. An open bowl of gravy was left uncovered, 2. A pot of water for cooking was being stored on the floor, 3. Scoop for ice was being stored in the ice, 4. Bowls were being stored on the chest freezer that was covered in food debris. , 5. containers of batter and breading from the previous day were not sifted and were being stored in unclean containers, , Food is to be covered, stored in clean containers and kept off the floor to protect from contamination. Ensure utensils are stored in a manner that doesn't contaminate food.

Test strips were not readily available or could not be found. , , Ensure all staff are trained to use the test strips to verify sanitizer concentrations and are aware of where they are to be stored for use.

Permit not posted. , , Ensure the permit is posted in a location visible to customers.

Kitchen was found to be in an unsanitary state. , 1. Fronts and tops of equipment and table had grease and other debris. , 2. Inside of microwave had dried on food on all surfaces, 3. vents and back wall had grease build up, 4. Potato chipper had food debris left in it, 5. top of chest freezer had food remnants on it, 6. walls of kitchen were unsanitary, , Kitchen requires a deep and thorough cleaning of all surfaces.

Update: vents are scheduled to be serviced tomorrow. , , Vents over the cookline were unsanitary and vents are past due for a third party service. , , Have the ventilation system serviced and cleaned.

Update: Some cleaning has been done and washrooms were clean. Some areas still require cleaning. , , The kitchen is being maintained in an unsanitary condition. The following require a thorough cleaning: , - top of grill , - fronts of cooler drawers, - sides of equipment

Ice machine had a rust-colored sediment in the bottom of the unit. Sediment can contaminate ice used in beverages. , , Ensure the ice present is discarded, the machine emptied and cleaned before refilling with fresh ice.

1. Gravy was being held on the hot plate without heat and was probed at 41 C. , 2. The bar fridge was at 7.5 - 9 C and was used to store cream and other items that require refrigeration. , 3. A sauce containing mayonnaise was left at room temperature and probed at 20 C. Sauce was discarded due to temperature abuse. , , , Store potentially hazardous foods at or above 60 C or at or below 4 C in the cooler.

Containers of beverages and sauces were being stored on the floor next to the dishwashing sink. Items were relocated., , Food must be stored off the floor 6 inches and in a sanitary manner and location.

Facility is operating outside of their permit restrictions. Raw ground beef is going through multiple temperature changes prior to service. Operator was advised at previous inspection to cease this product due to the amount of temperature changes. , , Permit is being updated to a higher risk facility based on level of food preparation.

Vents over the cookline were unsanitary and vents are past due for a third party service. , , Have the ventilation system serviced and cleaned.

The kitchen is being maintained in an unsanitary condition. The following require a thorough cleaning: , - top of grill , - top of deep fryer doors , - sides of equipment, - top of chest freezer, - garbage in washroom overflowing

No sanitizer used on food contact surfaces. It was explained that only a cleaner is used on surfaces and the container of cleaning solution was cloudy and in need of changing.

Sanitizer bottles in both the front of store and at the dish sinks were not labeled with their contents. Proper labeling is necessary to prevent safety risks to handlers and contamination of food or food contact surfaces.

No soap present for hand washing at the hand sink. Food handlers are not able to properly wash hands without soap which helps remove contaminants.

A phone was observed sitting on the cutting board of the prep cooler where food is prepared. , , Ensure personal belongings are stored separately from food and food contact surfaces to prevent possible contamination.

Brewing equipment is still encroaching on the food side of the facility. , , Brewing equipment has encroached on the dishwashing space leaving little room for movement and in close proximity to cleaned utensils. , , Relocate beer equipment and keep separate from food facility areas.

A large tube of raw ground beef was thawing to be further processed for menu items. This facility is permitted for intermediate food handling only and cannot do extensive food handling which includes thawing, cooking, cooling, possibly freezing and reheating of this item. Only foods that go through 2 or less processing steps can be offered under the current permit.

High touch surfaces in the kitchen area were in an unsanitary state. Ensure the equipment is cleaned and sanitized as often as necessary to maintain the kitchen in a clean manner., , Sinks, fronts of equipment and wall behind grill require cleaning.

Brewing equipment still encroaching on kitchen area. , , Brewing equipment encroaching on kitchen area making cleaning of hard to reach areas difficult. , , Please relocate the brewing equipment and ensure floors and corners are easily accessible for cleaning.