GRACE O'MALLEY'S PUBLIC HOUSE

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. -0 ppm. Operator changed sanitizer container, 100 ppm. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 flying insect in dish area and 1 flying insect on cook line

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef over raw bacon in walk in cooler. -raw chicken next to raw fish and raw beef in walk in cooler Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -corned beef (126F - reheating 3 1/2 hours); cooked cabbage (119F - reheating 3 1/2 hours); shepherds pie (124F - reheating 3 1/2 hours); on cook line. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -corned beef (126F - reheating 3 1/2 hours); cooked cabbage (119F - reheating 3 1/2 hours); shepherds pie (124F - reheating 3 1/2 hours); on cook line. Warning

High Priority - Vacuum breaker missing at incorrect location at fitting/splitter added to mop sink faucet.

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. -gallon of milk and cheesecake in reach in cooler on cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer by prep table in kitchen

Intermediate - Handwash sink not accessible for employee use at all times. -handwashing sink by server side station by glasses and condiment container Corrected On-Site

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 - Drainboards or equivalent not large enough to accommodate all soiled and/or cleaned items.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -hat hanging on storage rack in kitchen Corrected On-Site

Basic - Equipment in poor repair. -door handle on reheating unit next to cook line.

Basic - Light not functioning under hood suppression system on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -inside cabinet of reach in drawer coolers on cook line.

Basic - Stored food not covered. -corned beef and cabbage rolls and sausage balls in walk in cooler.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed romaine over prepped potatoes and garlic mash in walk in cooler. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. -flour in dry storage room. Operator discarded. Corrected On-Site