THE BRINY IRISH PUB

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook left cook line to put on cap, and returned to cook line and continued preparing food, without washing hands and changing gloves. Educated employee on proper handwashing procedures and changing gloves when soiled and changing tasks. Cook washed hands and changed gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packs held in container of melted ice in kitchen at 67 F, butter held for approximately 1.5 hours. Butter was stored in walk in cooler, and moved to prep table. Per operator, foods not prepped or portioned today. Employee placed more ice on butter to quick chill. Suggested to manager to use Time as a Public Health Form for the butter. Provided form to manager. Corrective Action Taken Repeat Violation Admin Complaint

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. Emailed poster to operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1). Interior of ice machine soiled. Manager cleaned and sanitized ice machine. ** Corrected on Site. ** 2). Both soda gun nozzles at bar soiled. Manager cleaned and sanitized nozzles. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook preparing food without hair restraint on cook line. Educated cook on proper hair restraint. Cook put on hair restraint. Corrected On-Site

Basic - Food stored on floor. 1).Bucket of potatoes stored on floor in walk in cooler. Manager placed on shelf. ** Corrected On Site**. 2). Container of fish stored on floor in kitchen. Employee placed in sink. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish being thawed in container of standing water. Fish at 30 F. Employee placed container of fish under cold running water to continue thawing. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Flour stored in bin on shelf at prep table in kitchen without label. Manager labeled flour. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, Raw chicken tenders stored over ready to eat French fries . Operator moved ready to eat French fries to different shelf wavy from raw chicken Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler on cook line, Raw beef stored over raw fish. Operator moved raw beef to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, garlic butter (50F - Cold Holding). Double stacked on top of another container in flip top cooler. Operator stated held less than one hour. Garlic butter stored in Otto cooler to quick chill. Corrective Action Taken

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar, single service straws stored on bar not individually wrapped. Customer has access to straws. Discussed with operator to move straws behind bar donor issues contamination occurs.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler by prep line, milk opened more than 24 hours not date marked.

Intermediate - Handwash sink not accessible for employee use at all times. At bar, handwashing sink blocked with buckets

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen, ceiling tiles soiled with dust.

Basic - Ice bucket/shovel stored on floor between uses. In dry storage area by ice machine, ice buckets stored on floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, flip top cooler soiled underneath flip top cover

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0ppm. Operator primed machine. 100ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar has accumulation of mold like substances or slime.

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at three compartment sink blocked with cutting board. Handwashing sink blocked by rubber mats at bar.

Basic - Bowl or other container with no handle used to dispense food. In walk in cooler, cup used to dispense cocktail sauce.

Basic - Single-service articles not stored inverted or protected from contamination. On cook line, to go containers not inverted on shelf above flip top 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. On cook line, cook touched ready to eat lettuce with bare hands and put onto plate. Operator told cook they need gloves to touch ready to eat food. Cook washed hands and put gloves on, Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At food expo counter in kitchen, butter pads bring held at 70°F for less than two hours. Operator stated it's supposed to be on ice. Operator added more ice. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink. Told employee three compartment sink is for washing and sanitizing dishes. Employee washed hands in hand sink. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by three compartment sink blocked with metal pans and hose. Operator removed items. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. One Dented can of olives and one Dented can of chili at Dry storage racks

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. Bar tender observed slicing limes with barehands. Educated on site. Employee washed hands put gloves on. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior to ice machine

Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles of sanitizer in dining room

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in beer cooler number 2

Basic - Floor area(s) covered with standing water. Food debris and water in-between cracked floor tiles at three compartment sink

Basic - Floor tiles missing and/or in disrepair. In front if three compartment sink At hand sink at bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink next to three compartment sink faucet contains mold like substance

Basic - Working containers of food removed from original container not identified by common name. Flour container under prep table

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored above ground beef in walk-in cooler. Operator reversed. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed 0 ppm quaternary at bar sanitizer bucket. Operator corrected to 200 ppm. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar dish machine chlorine sanitizer 0ppm. Operator stated calling for service on machine, will use plastic single service cups until fixed. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station butter (61°F - Cold Holding); sour cream (64°F - Cold Holding), held on counter in ice bath. Ice melted. Operator stated being held less than2 hours. Operator added ice. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At bar hand wash sink used to store pitcher and bottled water. Operator removed items from sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At bar sink bottle containing sanitizer not labeled. Operator labeled. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. At cook line flip top cooler.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine observed at 0ppm chlorine after several tests. Manager primed machine and tested at 100 ppm chlorine. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes at 56°, cut romaine 55° and blue cheese 54° in top of make table cooler at prep station cold holding for 2 hours. Moved to walk in cooler and unit kept closed until maintaining 41° or below. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket at prep station with food being prepped at +500 chlorine. Strip turned purple and then white. Manager set up new sanitizer to 100 ppm. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease. Hood filters.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. Corrected On-Site