Food Inspections

BRANCH HOUSE TAVERN

Inpection Notes

Violation of Code: [511-6-1.03(2)(m)] No verifiable way to confirm that employees have been trained in their responsibility to report to the person in charge information about their health as it relates to diseases most transmissible through food. COS: Provided CFSM with employee agreement form. Multiple copies were made, and distributed to employees to sign. Corrected On-Site. New Violation. 2-2E Violation of Code: [511-6-1.03(6)] Chemical shown during inspection that would be used for contamination events such as vomit or diarrhea is not approved to kill norovirus. Additionally since facility has carpet in certain areas, steam cleaning at 158F is recommended over chemicals. Establishment must propose either a contractor or means to obtain steam cleaner in case of event. New Violation. 6-1B Violation of Code: [511-6-1.04(6)(f)] Burner closest to side of makeline cooler hot holding foods at 105-112F (see log). Chefs had burner set at 3 to prevent foods from burning, however must set higher to hot hold foods above 135F. COS: Foods on steam table had only fallen into the temperature danger zone for 1 hour, so foods were reheated on stove to >165F. Burner adjusted to higher setting. Corrected On-Site. New Violation.

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