LOMA BREWING COMPANY

At the 3 compartment sink, measured quaternary ammonium sanitizer at 100 PPM or less. Observed the dispenser for the quaternary ammonium sanitizer was not properly functioning. [CA] Ensure all food contact surfaces are properly cleaned and sanitized. When manually sanitizing, 200 PPM quaternary ammonium sanitizer OR 100 PPM chlorine sanitizer OR an approved concentration of sanitizer shall be used. In the ice machine, in the inner panel, observed mold-like growth. [CA] Ensure inner panel of the ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).

In the kitchen area, at the insert prep top, measured mole sauce, sliced tomatoes, pico de gallo, sliced cheeses, hard boiled eggs and romesco sauce between 45F and 60F. Per operator, food items have been stored for over 4 hours. In the drawer refrigeration below the insert prep top, measured sliced tomatoes, pico de gallo, bbq sausage, spinach artichoke dip and steak between 44F and 48F. Per operator, sliced tomatoes, pico de gallo, bbq sausage, spinach artichoke dip and steak stored for about 1.5 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth.[COS] Operator VC&D mole sauce, sliced tomatoes, pico de gallo, sliced cheeses, hard boiled eggs and romesco sauce due to time and temperature abuse. Operator moved containers of sliced tomatoes, pico de gallo, bbq sausage, spinach artichoke dip and steak from the drawer refrigeration to the walk-in refrigerator to facilitate proper holding temperatures.

In the back prep area, on the counter-top, measured braised chicken between 95F and 110F. Per operator, braised chicken was prepared about 1.5 hours prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath, in shallow containers, by adding ice, using an ice paddle, separating food into smaller portions, and/or using rapid cooling technology. [SA] Operator placed containers of braised chicken into an ice bath in the prep sink to facilitate cooling.

At the bar, at the 3 compartment sink, measured hot water at 108F. In the kitchen area, adequate supply of hot water was provided above 120F. [CA] Ensure hot water is provided at all prep sinks, warewash sinks, and mop sinks at least 120F.

In the employee restroom, observed toilet tissue stored outside of the dispenser. [CA] Ensure toilet tissue is provided from the dispenser at all times to prevent possible contamination.

In the kitchen area, observed concrete flooring from areas where plumbing has been previously repaired. [CA] Ensure an approved type of flooring is installed in the kitchen and food prep areas. Repair/reseal epoxy flooring or replace with another approved type of flooring material.