Fado Irish Pub and Restaurant

Inspector notes: Observed chicken stored in RIC and WIC above 41 F in main kitchen Advised PIC the temperature on the cooler needs to be turned down so that the chicken can for 41 degrees or below. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Inspector notes: Observed pink and black like substance in the ice machine in the min kitchen, Advised PIC to clean the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Inspector notes: Observed chicken stored in a RIC above 41 F. (CA) Advised the PIC that chicken needs to be stored at 41 F or less except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below

Inspector notes: Observed the ice machine had mold-like growth in the ice bin. (CA) Advised the PIC that the cleaning frequency of the ice machine needs to be increased.Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Inspector notes: Observed the PIC not bale to show that employees are notified in a verifiable way the symptoms and illness that should be reported. COS- I emailed a copy of the employee health agreement form. 511-6-1.03(2)(m) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and

Inspector notes: Observed the hand sink in the dish area without paper towels. COS- paper towels were provided. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Inspector notes: Observed the interior of the ice machine unclean with black buildup, and observed cutting boards heavily stained. CA- cutting boards and ice machine shall be cleaned at a frequency to prevent buildup. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cuttin...

Inspector notes: Observed multiple cracked and broken food containers. Multiuse food-contact surfaces shall be: (i) Smooth; Pf (ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf (iii) Free of sharp internal angles, corners, and crevices; Pf (iv) Finished to have smooth welds and joints; Pf PIC had dishes discarded.

Inspector notes: Observed no irreversible registering temperature indicator for the dish machine. CA- one shall be provided. 511-6-1.05(3)(h),(i) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing...