Premises Information


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Name

GRACE OMALLEYS IRISH PUBLIC HOUSE

Address

157 N TRADE ST

City/State/ZIP

MATTHEWS

28105

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

2/20/2023

Final Score @ Grade

General Comments

During start of inspection, EHS observed WIC with ambient temperature of approximately 42F and multiple items at temperatures at approximately 43F and 44F. PIC and kitchen staff members elaborated that the day of the inspection, Monday, was a day of planned delivery reception and WIC reorganizing. During inspection, EHS observed two separate deliveries of TCS food (US FOODS and Cheney Brothers). By end of inspection, EHS observed WIC with an ambient internal temperature of approximately 37F, and all TCS food was observed with final temperatures of 41F and below. Facility should take special care to verify that cold holding equipment is positioned and maintained such that TCS foods within are kept at 41F and below. Per conversation with kitchen employee, items within the Prep Tops are rotated in during morning preparations and are used throughout the day. If at the end of a day, there are remaining TCS food items within the prep top, they are then labeled with their date of preparation. The expectation during future inspections is that non-date mark exempt food items that are placed to be held for longer that 24 hours in cold holding shall be date marked to indicate their date of opening or preparation.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
13	0	Food in good condition, safe & unadulterated	Yes	No	No	3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed one (1) box of molding oranges stored within outdoor Beer WIC. CDI - Box of molding produce was voluntarily disposed of by PIC.
15	0	Food separated & protected	Yes	No	No	3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) boxes of unwashed cherry tomatoes stored above ready to eat food items (cake slices, fully cooked meatballs) in WIC. CDI - WIC storage shelving was reorganized to prevent potential contamination. EHS provided PIC with WIC storage order chart. For more information on food storage order please visit: http://meck.co/FoodSafety
23	1.50	Proper date marking & disposition	Yes	Yes	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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed two (2) containers of sliced tomatoes and two (2) containers of washed cut lettuce in the WIC without effective date labels. Food employee verified that these smaller portion containers had been prepared in the previous shift. CDI - Appropriate date marks were affixed to prepared working containers of TCS foods. 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed one (1) pan containing three (3) bags of cooked chicken wings in Aisle Prep Unit underside date marked 02/11. Kitchen food employee stated it was probable that these bags were placed into the previously dated pan at a later date and that the label for the pan was most likely inaccurate as to when these items were placed. CDI - Food employee voluntarily discarded out of date TCS food items. REPEAT.
35	0	Approved thawing methods used	Yes	No	No	3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed two (2) ROP filets of salmon placed in WIC without being removed from reduced oxygen environment. CDI - EHS discussed proper thawing of ROP fish with kitchen staff. Cuts were made to ROP fish to remove them from deoxygenated environment.
40	0.50	Personal cleanliness	No	Yes	No	2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee with a watch and cord bracelet during food prep. REPEAT