PATCHES PUB AND GRILL

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 8 total live flying insects in the following locations: 4 live around trash can by three compartment sink, 3 live around clean pan rack outside walk-in cooler, 1 live on bar. Admin Complaint

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in walk-in cooler soiled with food debris and/or mold like substance. Mold like slimy substance above doorway from main walk-in to small walk-in room.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed grouper in vacuum sealed bags with label indicating it is to be removed before thawing. Employee cut all bags open at time of inspection. Corrected On-Site

Basic - Grease/residue build up on floor in secondary small walk-in cooler room.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease and debris build up under stove eyes.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Exterior door open in dry storage/freezer room by kitchen.

Basic - Screening is not 16-mesh to the inch on interior of exhaust fan in kitchen by back door.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar sanitizer tested at 0ppm. Manager made new solution. Retested at 100ppm. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed orange Home Depot buckets used for storage of ranch dressing. Dressing transferred to food grade container. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Operator obtained written procedure at time of inspection. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Potatoes cooling 114F to 103F in 54 mins. Improper rate of cooling. Employee split up potatoes and thinned out for better cooling. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in nacho station placed out of service. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Cardboard used to line nonfood-contact shelves. Shelves in walk-in cooler lined with card board. Card board removed. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in walk-in cooler. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on table on cook line, drink on shelf over make table. Drinks moved/discarded at time of inspection. Corrected On-Site

Basic - Floor area(s) covered with standing water. In corner of bar under beer tap.

Basic - In use pizza peel stored in crack between ovens.

Basic - Single-service articles not stored inverted or protected from contamination. Plastic forks and knives not inverted. Manager inverted items during inspection. Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly. Drains in front of ice machine and next to walk-in cooler.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bartender cutting oranges with bare hands. Manager discussed with employee, employee put gloves on. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 7 live flying insects in prep area. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sliced tomatoes in low cook line reach in. Shell eggs moved to bottom. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. Dead fly in marinara sauce. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station: shredded cheese 59F, per employee less than 4 hours, items iced and moved to walk-in. Pizza station: pizza sauce 63F, shredded mozzarella 61F, diced ham 48F, Items less than 4 hours, iced at time of inspection. Corrective Action Taken Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling In walk-in cooler.

Basic - Ceiling tile missing. Above ice machine. Ceiling in disrepair over cook line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In walk-in cooler. Mold like substance on walls outside of walk-in cooler, and on support beam between pizza and nacho station. Grease/food debris built up on walls around doorways in kitchen. Mold/dust like substance on vents blowing into kitchen from storage side room. Grease build up on back door.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Pizza knife stored on dirty magnet.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives on cook line stored in soiled/greasy spot between large and short make tables on cook line. Knives sent to dish area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Knife magnet by back door. Space In between large and short make tables on cook line. Wooden shelf legs over cook line cooler. Grease build up on shelf by fryers.

Basic - Standing water in bottom of reach-in-cooler. Low cook line cooler. Employee cleaned water out. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink in nacho station.