MR P'S PUB

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer on front line. Warning - From follow-up inspection 2025-09-30: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed minestrone soup (47F - Cooling) in the walk in cooler date marked 4/16. The operator discarded the soup. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed minestrone soup (47F - Cooling) in the walk in cooler date marked 4/16. The operator discarded the soup. Corrected On-Site

High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Observed the operator did not have temperature monitoring.

High Priority - Raw swordfish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. The operator discarded the swordfish. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked penne pasta date marked 4/9. The operator discarded the pasta. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked penne pasta date marked 4/9. The operator discarded the pasta. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw swordfish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. The operator discarded the swordfish. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit.

Basic - Clean equipment/dishware/utensils stored next to handwash sink in the prep area. The operator placed a sheet pan to protect the clean equipment. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the tuna. Corrected On-Site

Basic - Employee beverage container on a reach in cooler cutting surface on the cook line. The operator properly stored the beverage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee backpack and purse stored hanging near single-service items in the storage area. The operator properly stored the personal belongings. Corrected On-Site

Basic - In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses on the cook line. The operator properly stored the wet cloth. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cooked chicken and cooked beef with time stamp,under time control. No written plan. Advised operator of need for written plan and supplied form via email.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel I contact with peeled avocados. Operator removed from paper towels for proper storage. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink in bar area. Operator provided paper towels. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of plastic pans in storage area.

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. Observed dish machine in bar area testing at 0ppm. Operator provided new sanitizer bucket and primed through, now testing at 100ppm. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at hand wary sink in bar area. Operator provided soap. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of microwave soiled with dried food debris. Operator cleaned microwave. Corrected On-Site

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed reduced oxygen packaged fish, psi aged in house not completely frozen. Operator removed from packaging. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw fish in drawers on cook line. Operator moved for proper storage. Corrected On-Site

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed no HAACP plan for vacuum sealing being conducted. Provided operator with information for HAACP plans.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of equipment in dish wash area. Repeat 11/3/2022 Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed ham soup, chili soup and balsamic dressing containing roasted garlic dated more than 7 days. Operator discarded. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed ham soup, chili soup and balsamic dressing containing roasted garlic dated more than 7 days.

Basic - Bowl or other container with no handle used to dispense food. Observed a container with no handle to dispense flour. Operator removed container. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of metal and plastic pans on storage rack in dish area.

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

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Operator removed for cleaning. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Food-contact surface soda gun in bar soiled with food debris, mold-like substance or slime. Operator cleaned gun. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning.