Public House 28

Inspector notes: Observed loose door gasket on interior of reach in cooler. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. The PIC will have this repaired or replaced.

Inspector notes: Observed large amount of buildup and debris on non-food contact surfaces of cooking equipment. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC shall have these locations cleaned.

Inspector notes: Observed spillage on walls all around kitchen. Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. EHS advised PIC to have kitchen cleaned

Inspector notes: Observed two containers of milk in walk in cooler that had expired in December. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. PIC discarded items.

Inspector notes: Observed spillage on bottom shelves of prep tables. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The PIC shall have these locations cleaned.

Inspector notes: Observed spillage on walls all around kitchen. Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. CA- EHS advised MOD to clean

Inspector notes: Observed five containers of buttermilk stored in walk in cooler past expiration date (December 5th). Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. PIC discarded items.

Inspector notes: Observed chicken stored in reach in that was yellow and hard. Condition. Food shall be safe, unadulterated, and honestly presented. PIC discarded chicken.

Inspector notes: Observed TCS items in the prep top and reach in cooler stored above 41 degrees. Except during preparation, cooking, or cooling, or when time is used as teh public health control, time/temperature control for safety food shall be maintained at 41F or below or 135F or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of the rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130 or above. Advised PIC to discard items. PIC scheduled repair for Monday.

Inspector notes: Observed no sanitizer available in three compartment sink. Warewashing Equipment, Cleaning Agents. When used for warewashing, the wash compartment of a sink or mechanical warewasher shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions. PIC will provide sanitizer.

Inspector notes: Observed black slime buildup on interior of ice machine. All food contact surfaces shall be cleaned to sight and touch. PIC will have machine cleaned.

Inspector notes: Observed spillage and standing water in bottom of reach in cooler and freezers. Observed buildup on sides of cooking equipment. . Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will have all locations cleaned.

Inspector notes: Observed food debris inside hand sink. handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf CA-EHS advised MOD only hands, soap, and water are allowed in hand sink.

Inspector notes: Observed no consumer advisory posted on menu. Except as specified in subsections (5)(a)3, and (5)(a)(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and...

Inspector notes: Observed food smudges and stuck on food debris on and inside microwave. All food contact surfaces shall be cleaned to sight and touch. CA-EHS advised MOD to add microwave to cleaning schedule

Inspector notes: Observed spillage on walls all around kitchen. Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. CA- EHS advised MOD to clean

Inspector notes: Observed employee drink without lid or straw on prep table next to raw beef. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. CA- Employee discarded drink

Inspector notes: Observed items in kitchen without proper labels (Rice & Salt). Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. CA-EHS advised MOD to make sure they are labeling items.

Inspector notes: Observed cooked shaping beef patties with bare hands. Employees shall use gloves to Prevent Contamination from Hands. CA-Employee washed hands and put on plastic gloves when EHS entered kitchen.

Inspector notes: Observed past grade of 95 posted instead of most current inspection report. Facility shall post most current health inspection

Inspector notes: Observed stuck on debris on storage shelving. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. CA-EHS advised to clean or replace shelving.

Inspector notes: Observed heavy buildup on refrigerator and reach in cooler doors. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will have all these locations cleaned.

Inspector notes: Observed TCS items in the prep top cooler and walk in cooler held above 41 degrees. Except during preparation, cooking, or cooling, or when time is used as teh public health control, time/temperature control for safety food shall be maintained at 41F or below or 135F or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of the rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130 or above. Advised PIC to discard items and repair walk in cooler.

Inspector notes: Observed no servsafe certification posted. PIC was able to produce a picture of one on his phone. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. PIC will produce a copy of the CFSM certification and display this in the facility.

Inspector notes: Observed sanitizer hose hooked up to nothing. Reading is 0ppm. Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

Inspector notes: Observed no consumer advisory posted on menu. Except as specified in subsections (5)(a)3, and (5)(a)(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and...

Inspector notes: Observed multiple containers in teh steam well, reach in, and walk in without proper date marking. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC will date mark all food.

Inspector notes: Observed prep cook with no hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Instructed employee to put on hair net.

Inspector notes: Observed shelves lined with tin foil. (a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. PIC will remove tinfoil from shelves.

Inspector notes: Observed spillage on walls all around kitchen. Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC will have facility cleaned.