|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed no hot water in 2nd floor outside patio restrooms. Additional restrooms are located just inside the patio door. Return visit required. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw brisket stored over ready to eat food in walkin cooler. Brisket was relocated.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed vegetables over ready to eat foods. Educated on how ot rearrange.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed three employees leaving task area and going down the stairs to the walkin coolers with gloves on. Remove gloves after first task is completed. Educated. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all flip top prep units on line with food out of temperature. Prep unit #1 (beside dump sink) was not holding any food at or below 45F. Prep unit #2 was holding foods in the bottom at or below 40F. Foods on top were varying in range from 44-50F. Prep unit #3 was holding potato salad and sweet potato cakes, etc. on top at 52-64F. Potatoes and other foods underneath ranged from 44-50F. Batters on ice beside the fryers were holding at 57-67F. Educated on proper ice baths. All TCS foods were voluntarily discarded. Prep unit #2 (properly functioning on bottom) has pans blocking air flow to the top. Recommended alternative hold. Other two units need to be serviced. Facility will use ice to aid in cold holding. Advised to pull small batches so as not to hold for long amounts of time. Return visit required. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Label milk and creams if not used within 24hrs. Observed feta and salami unmarked in walkin cooler. Marked during inspection.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed stew with the date of 10/13. Voluntarily discarded. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Menu is missing advisory on Dinner Irish Breakfast and on fried egg under Pub Burger on all menus. Return visit required. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils and pans wet stacked on clean drainboard of dish machine. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed shelving in walkin cooler and in sandwich refrigerator rusted.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep units with dark etches. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings shall be clean. Observed water collecting on floor downstairs (in front of walkin coolers). Water source is unknown. Clean and repair drains, etc. if needed.
6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed ceiling tiles missing downstairs in front of walkin cooler. |