State of Ohio Inspection Report Authority: Chapters 3717 and 3715 Ohio Revised Code Name of facility Check one License Number Date BEER BARREL PIZZA & GRILL FSO  RFE 439 02/14/2019 Address City/Zip Code 1200 INDIANA AVE. ST. MARYS 45885 License holder Inspection Time Travel Time Category/Descriptive JOHN M. HEAPHY 70 10 COMMERCIAL CLASS 4 <25,000 SQ. FT. Type of inspection (check all that apply) Follow-up date (if required) Water sample date/result Standard Critical Control Point (FSO) Process Review (RFE) Variance Review Follow Up (if required) / / / / Foodborne30 Day  Complaint Pre-licensing  Consultation

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Mark designated compliance status (IN, OUT, N/O, N/A) for each numbered item: IN = in compliance OUT = not in compliance N/O= not observed N/A = not applicable Compliance Status Compliance Status Supervision Time/Temperature Controlled for Safety Food (TCS food) Person in charge present, demonstrates knowledge, and 1 IN OUT N/A  IN OUT    performs duties 23 Proper date marking and disposition N/A N/O 2 IN OUT N/A Certified Food Protection Manager IN OUT 24   Time as a public health control: procedures & records Employee Health N/A N/O Management, food employees and conditional employee; Consumer Advisory 3 IN OUT N/A    knowledge, responsibilities and reporting IN OUT 25   Consumer advisory provided for raw or undercooked 4 IN OUT N/A Proper use of restriction and exclusion N/A 5 IN OUT N/A Procedures for responding to vomiting and diarrheal events Highly Susceptible Populations Good Hygienic Practices IN OUT 26   Pasteurized foods used; prohibited foods not offered 6 IN OUT N/O Proper eating, tasting, drinking, or tobacco use N/A Chemical 7 IN OUT N/O No discharge from eyes, nose, and mouth IN OUT Preventing Contamination by Hands 27   Food additives: approved and properly used N/A 8 IN OUT N/O Hands clean and properly washed    IN OUT 28   Toxic substances properly identified, stored, used IN OUT No bare hand contact with ready-to-eat foods or approved 9   N/A N/A N/O alternate method properly followed Conformance with Approved Procedures 10 IN OUT N/A Adequate handwashing facilities supplied & accessible IN OUT Compliance with Reduced Oxygen Packaging, other 29   Approved Source N/A specialized processes, and HACCP plan 11 IN OUT Food obtained from approved source IN OUT 30   Special Requirements: Fresh Juice Production IN OUT N/A N/O 12   Food received at proper temperature N/A N/O   IN OUT 31   Special Requirements: Heat Treatment Dispensing Freezers 13 IN OUT Food in good condition, safe, and unadulterated N/A  N/O IN OUT Required records available: shellstock tags, parasite IN OUT 14   32   Special Requirements: Custom Processing N/A N/O destruction N/A N/O Protection from Contamination  IN OUT IN OUT 33 Special Requirements: Bulk Water Machine Criteria 15   Food separated and protected N/A  N/O N/A N/O 34  IN OUT Special Requirements: Acidified White Rice Preparation IN OUT 16 Food-contact surfaces: cleaned and sanitized N/A N/O Criteria N/A  N/O IN OUT Proper disposition of returned, previously served, 35   Critical Control Point Inspection 17 IN OUT reconditioned, and unsafe food N/A IN OUT Time/Temperature Controlled for Safety Food (TCS food) 36   Process Review N/A IN OUT  18   Proper time and temperatures IN OUT N/A N/O 37   Variance N/A IN OUT  19   Proper reheating procedures for hot holding N/A N/O Risk Factors are food preparation practices and employee behaviors IN OUT 20   Proper cooling time and temperatures that are identified as the most significant contributing factors to N/A  N/O foodborne illness. IN OUT 21   Proper hot holding temperatures Public health interventions are control measures to prevent N/A N/O foodborne illness or injury. 22 IN OUT N/A Proper cold holding temperatures

As per HEA 5302A The Baldwin Group, Inc. (7/18) Page ______1 As per AGR 1268 The Baldwin Group, Inc. (7/18) State of Ohio Food Inspection Report Authority: Chapters 3717 and 3715 Ohio Revised Code Name of Facility Type of Inspection Date BEER BARREL PIZZA & GRILL sta ccp 02/14/2019

GOOD RETAIL PRACTICES Good Retail Practices are preventative measures to control the introduction of pathogens, chemicals, and physical objects into foods. Mark designated compliance status (IN, OUT, N/O, N/A) for each numbered item: IN = in compliance OUT= not in compliance N/O= not observed N/A = not applicable Safe Food and Water Utensils, Equipment and Vending 38 IN OUT N/A N/O Pasteurized eggs used where required Food and nonfood-contact surfaces cleanable, properly     54 IN OUT   designed, constructed, and used 39 IN OUT Water and ice from approved source Warewashing facilities: installed, maintained, Food Temperature Control 55 IN OUT N/A    used; test strips Proper cooling methods used; adequate equipment 40 IN OUT N/A N/O for temperature control 56 IN OUT Nonfood-contact surfaces clean 41 IN OUT N/A N/O Plant food properly cooked for hot holding Physical Facilities 42 IN OUT N/A N/O Approved thawing methods used 57 IN OUT N/A Hot and cold water available; adequate pressure 43 IN OUT N/A Thermometers provided and accurate 58 IN OUT N/A Plumbing installed; proper backflow devices Food Identification 59 IN OUT N/A Sewage and waste water properly disposed 44 IN OUT Food properly labeled; original container 60 IN OUT N/A Toilet facilities: properly constructed, supplied, cleaned Prevention of Food Contamination 61 IN OUT N/A Garbage/refuse properly disposed; facilities maintained 45 IN OUT Insects, rodents, and animals not present/outer   openings protected 62 IN OUT Physical facilities installed, maintained, and clean Contamination prevented during food preparation, 63 IN OUT Adequate ventilation and lighting; designated areas used 46 IN OUT     storage & display 64 IN OUT N/A Existing Equipment and Facilities 47IN  OUT Personal cleanliness    48 IN OUT N/A N/O Wiping cloths: properly used and stored Administrative 49 IN OUT N/A N/O Washing fruits and vegetables Proper Use of Utensils 65 IN OUT N/A 901:3-4 OAC 50 IN OUT N/A N/O In-use utensils: properly stored Utensils, equipment and linens: properly stored, 66 IN OUT N/A 3701-21 OAC 51 IN OUT N/A dried, handled    Single-use/single-service articles: properly 52 IN OUT N/A stored, used 53 IN OUT N/A N/O Slash-resistant and cloth glove use Observations and Corrective Actions Mark "X" in appropriate box for COS and R: COS = corrected on-site during inspection R = repeat violation Item No. Code Section Priority Level Comment COS R Comment/ Obs CCP:   Several foods were uncovered during inspection: Ice at bar, a few frozen foods, and some . Keeping foods covered prevents potential contamination. See Item 15 for violation details.

Date-marking: Chicken noodle , cooked chicken wings and a bucket of cooked eggs were found without dates. Date-marking helps prevent buildup of pathogens over time. See Item 23 for violation details. Comment/ Obs We also discussed the list of sauces that were tested and are now considered non-TCS. That list is in your food   file. Thank you for the information.

Also, a new prep cooler was installed for area. this is a good improvement. 10 3717-1-06.2(B) NC Handwashing cleanser - availability.   The portable handsink did not have soap at the time of inspection. 15 3717-1-03.2(C) C Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation  

Tubs of , pickles, cole slaw, and were observed uncovered in the walk in cooler. The ice bin behind the bar was uncovered at the time of inspection. Wing sauces were observed uncovered at the end of the cook line.

Person in Charge Date 02/14/2019 Sanitarian Licensor: CHRIS MILLER RS/SIT# 3139 Auglaize County Health Department

PRIORITY LEVEL: C=CRITICAL NC = NON-CRITICAL As per HEA 5302B The Baldwin Group, Inc. (7/18) Page ______2 of ______3 As per AGR 1268 The Baldwin Group, Inc. (7/18) State of Ohio Continuation Report Authority: Chapters 3717 and 3715 Ohio Revised Code Name of Facility Type of Inspection Date BEER BARREL PIZZA & GRILL sta ccp 02/14/2019 Observations and Corrective Actions (continued) Mark "X" in appropriate box for COS and R: COS = corrected on-site during inspection R = repeat violation Item No. Code Section Priority Level Comment COS R 23 3717-1-03.4(G) C Ready-to-eat, time/temperature controlled for safety food - date marking.   A container of chicken noodle soup and open pail of hard cooked eggs were observed in the walk in cooler without dates of preparation or opening on them. An open bag of pre-cooked wings were observed in the drive through walk in cooler without the date of preparation on it. 44 3717-1-03.2(D) NC Food storage containers - identified with common name of food.   A spray bottle for pretzel water was observed by the steam table without identification. 46 3717-1-03.2(Q) NC Food storage - preventing contamination from the premises.   A bag of drink was laying on the floor in front of the drink syrup rack. 50 3717-1-03.2(K) NC In-use utensils - between-use storage.   A knife and peeler were being kept on a cloth in the prep area. Utensils shall be kept on a clean hard surface between use. 51 3717-1-04.8(E)(1) NC Equipment, utensils, linens - storage.   The ice bucket and clean tubs were being stored upright and uncovered. These items were turned upside down to protect the food contact surface to correct. Plates and bowls were observed upright and uncovered on the prep tables in the kitchen. 52 3717-1-04.8(G)(3) NC Kitchenware and tableware - furnishing single-service articles.   Unwrapped stir straws are available at the bar. These items shall be pre-wrapped or individually dispensed to prevent potential contamination. The facility is using its current supply before switching to wrapped products. 54 3717-1-04.1(KK) NC Food equipment - certification and classification.   Clean tubs were being stored on an upside down milk crate in the dry goods storage room. 56 3717-1-04.5(D) NC Nonfood-contact surfaces - cleaning frequency.   The fan grates in the walk in cooler were accumulating dust debris and need cleaned at this time. 62 3717-1-06.4(F) NC Drying mops.   3 mops were observed damp in the mop buckets or on the floor at the time of inspection.

Person in Charge Date 02/14/2019 Sanitarian Licensor: CHRIS MILLER RS/SIT# 3139 Auglaize County Health Department

PRIORITY LEVEL: C=CRITICAL NC = NON-CRITICAL As per HEA 5351 The Baldwin Group, Inc. (7/18) Page ______3 of ______3 As per AGR 1268 The Baldwin Group, Inc. (7/18)