Guinness Open Gate Brewery

Compliance with variance/specialized process/HACCP

Observed no variance /HACCP plan approval on site for vaccuum sealing tcs foods such as approximatley 15 lbs short ribs, 6.5 lbs chcken thighs, 2 lbs cured salmon, 5 lbs pork belly, 8 lbs ricotta salatta. A total cost of $310. All said food was volunatarily discarded and denatured during time of inspection. Instructed pic to discontinue use of machine and obtain approval by cdph. Priority foundation violation. # 7-38-005. Citation issued

Variance obtained for specialized processing methods

Observed vacuum packaging machine on site on prep table and assorted food items stored inside walk in cooler without HACCP plan or variance. Unit tagged and held for inspection. Instructed to provide and maintain as required. Please see violation #32 for citation information.

Insects, rodents, & animals not present

Observed approximately 50 small live black flies flying throughout main bar, bar located in tasting room and throughout prep area on equipment in beverage station on large cooking equipment and flying throughout dishwashing area, flying in inside dining area . Recommended to contact pest control for service. Must eliminate pest activity on premise. Priority foundation violation. #7-38-020 (a). Citation issued.

Contamination prevented during food preparation, storage & display

Observed handsink locaated in main bar as well as tasting room bar in need of a smooth and easily cleanable splashguard to prevent possible contamination of glassware and mixing equipment stored.

Personal cleanliness

Observed food handler without effective hair restraint during time of inspection. Instructed to provide and maintain as required.

Warewashing facilities: installed, maintained & used; test strips

Observed no chemical test strips for all low temperature dish machines throughout prep and bar areas. Insturcted to provide and maintain to test sanitizer strenght on said equipment. Priority foundation violation. #7-38-005. Citation issued.

Allergen training as required

Instructed all certified food manager certificate holders to obtain allergen training certification. Instructed to maintain as required.

Adequate handwashing sinks properly supplied and accessible

Observed the water temperature to be over 120f at the exposed hand washing sink next to the high temperature dish machine. The water temperature at this sink cannot be controlled by the user. Management instructed that the water temperature at all hand washing sinks must be between 100-120f. Priority foundation violation 7-38-030(c). Citation issued.

Insects, rodents, & animals not present

Observed approx. 20 live small flying insects observed on the walls and ceiling of the food prep area. Additional pest control service is needed to eliminate the pest activity on the premises. Priority foundation violation 7-38-020(a). Citation issued.

Warewashing facilities: installed, maintained & used; test strips

Observed no irreversible registering temperature indicator on the premises to measure the utensil surface temperature inside of the high temperature dish machines. Management instructed to provide. Priority foundation violation 7-38-005.

Allergen training as required

Observed the certified food manager without a valid allergen training certificate. Management instructed that all certified food managers must show valid proof of allergen training.