Several moldy lemons were stored with wholesome lemons on a rack in the walk in cooler. Raw meat was stored directly next to and above ready to eat customer foods in the walk in cooler. No HACCP plan was provided for "food saver" vacuum sealed steaks in the walk in cooler. An employee drink was stored in an improper location due to it being stored in the food preparation area. Hamburger patties stored in the cold drawers below the grill were 44 - 47°F. After running the automatic bar dishmachine several times, the concentration of chlorine residual at the dish surface failed to reach at least 50ppm of chlorine. Paper towels were not readily available for handwashing at the handsink in the warewashing area.
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