Wexford Irish Pub

Inspector notes: Observed TCS food items (tomatoes and cheese) holding above 41F in prep top units. See temperature log to see exact temperature and ambient. CA: PIC immediately placed items on ice to rapidly cool. Food items still within SAFE zone. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Inspector notes: Observed raw salmon, burgers, and chicken stored above sliced RTE meats and cooked mashed potatoes. (COS- PIC removed raw salmon, burgers and chicken from the RTE cooler.) RCA: Ensure to arrange raw animal foods below RTE food items and according to minimum cook temperature.

Inspector notes: Observed working containers of sanitizer stored at the waiter station without a label with a common name. (COS- PIC labeled working containers of chemicals.) RCA: Ensure all working containers of chemicals are labeled with a common name at all times.

Inspector notes: Observed 2 ice scoops stored in the ice bin with handles touching the ice. (COS- PIC replaced scoops in bins with the handle facing up.) RCA: Ensure all scoops stored in non TCS food items have the handle facing away from food items at all times.

Inspector notes: Observed temperature of a just cooked burger to be at 135F. Burgers do not have the option to be served undercooked on the menu and do not have a consumer advisory for raw or undercooked foods on the menu. CA: raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked: 155°F (68°C) for 15 seconds or the temperature specified in the following chart that corresponds to the holding time for ratites, mechanically tenderized, and injected meats; the following if they are comminuted: fish, meat, game animals raised for food, and commercially game animals or under a voluntary inspection program...

Inspector notes: Observed several TCS foods cold-holding above 41F in prep-top units (sliced tomatoes, feta cheese, salmon, and crab cake ) (see temperature log). CA: PIC discarded all TCS foods held over 4 hours in the prep top units. TCS foods that were prepped within the hour were placed on an ice bath or in the walk-in cooler to cool down.