MCGUIRE'S IRISH PUB INC

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed approximately 5 gallon container of Mushroom Merlot Gravy 51F held overnight in walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed approximately 5 gallon container of Mushroom Merlot Gravy 51F held overnight in walk-in 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. Dishmachine chlorine sanitizer reading 10ppm. Operator ordered repair services during inspection. Reading 100ppm after repairs. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Precut lettuce on reach-in cooler make line at 44f for approximately 2 hours. Operator placed ice bag on lettuce to rapidly cool. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls under dishwasher soiled with mold-like substance.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in prep area has knife stored in it. Several sinks have food debris in them. Sinks were emptied during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Soap not provided at hand wash sink in meat prep room. Operator retrieved soap for hand wash sink during inspection. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed bean soup at a temperature of 46F in walk in cooler. Operator stated it was made the night before. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed bean soup at a temperature of 46F in walk in cooler. Operator stated it was made the night before.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in hand washing sink at bar station in kitchen. Operator cleaned sink at time of inspection. Corrective Action Taken Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed standing water at bottom of reach in cooler in salad make area.

Basic - Water draining onto floor surface. Observed water drawing on floor under dish washer in dish washing area. Operator fixed pipe during inspection. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice and tea residue in hand washing sink in waiter drink station #2. Operator burned ice and cleaned sink. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer. Repeat Violation

Basic - Water draining onto floor surface. Observed water draining on floor under dishwasher in dish washing area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Upon inspection observed outside walking cooler had accumulation of ice. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple area in kitchen missing or broken tiles.

Basic - Ice buildup in reach-in freezer and walk in freezer. Floor walk in freezer and chest freezer right side of back cook line. Repeat Violation

Basic - Insect control device installed over food preparation area. Upon inspection observed electric fly zapper over clean knives wall unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Upon inspection observed grease build up top of oven left side of back cook line. Appetizer prepare station with grease present on blower.

Basic - Standing water in bottom of reach-in-cooler. Salad prep reach in cooler with water standing.

Basic - Wiping cloth sanitizing solution stored on the floor. Operator corrected during inspection.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Baked beans in walk in cooler 48°/51°/49°F cooling overnight. Employee disposed of food items.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust buildup on several vents in kitchen.