UNION PUBLIC HOUSE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Main cook line counter top - sliced cheese 62F, risotto 70F. Per kitchen staff less than 1 hr. Advised cook staff to place items under refrigeration for rapid cooling. TPHC procedures provided to Chef for future consideration.

Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. House curing of meats for charcuterie observed in progress in cold kitchen room .

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

Basic - Accumulation of debris on exterior of warewashing machine. Top of dishwasher soiled with debris.

Basic - Dead roaches on premises. 4 dead roaches observed 1 dead roach observed on cold kitchen floor 3 dead roaches observed on manager's office floor. Roaches removed and areas cleaned. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, or dust. Wire food shelving in main kitchen.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Quat sanitizer buckets stored on food preparation tables ( next to food ) in kitchen. No cross contamination observed Sanitizer buckets removed from food preparation tables. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Upon inspection observed multiple tongs stored in oven door handle in kitchen. Operator proceeded to remove tongs at time of inspection. Corrected On-Site

Basic - Upon inspection observed hood system in kitchen with accumulation of grease. Kitchen manager stated that cleaning company will come an clean hood system. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Items stored inside hand washing station on cook line.

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

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing station at bar.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.