THE PUB

High Priority - Time/temperature control for safety food controlled by time not discarded at appropriate time.See stop sale. Buttermilk batter on cook line. Batter timed for 10:00 am to 2:00 pm. Batter still in use at 2:10 pm.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Buttermilk batter on cook line. Batter timed for 10:00 am to 2:00 pm. Batter still in use at 2:10 pm.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Water nozzle for wait station tea machine.

Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf above three compartment sink.

Basic - Ice bucket not inverted between uses. Ice bucket stored on top of kitchen ice machine. Manager turned ice bucket over. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in cooler across from dish machine stained. Top of dish machine next to three compartment sink soiled with old food debris. Fam covers in walk-in cooler dusty. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf above three compartment sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open container with raw steak stored over open package of fries and tater tots. employee place raw steak on bottom shelf Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in freezer on cookline has torn gasket

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged fish at 37F labeled indicating product to remain frozen until time of use not open or removed from package.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Two Male employee on cook line with beard and no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment (plastic bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Cracked tile around floor drain behind bar Repeat Violation

Basic - Food stored on floor. Box of oil stored on floor in dry goods storage area

Basic - Hole in or other damage to wall. Hole in wall behind water heater

Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, in dishmachine

Basic - Unnecessary items/unused equipment on the premises. Flip-top make table cooler on cookline out of service

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

Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured in back storage. Manager corrected by putting on chain Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.

Basic - Floor tiles missing and/or in disrepair. Floor tile around drain behind bar has cracked tiles. Manager put in work order for repair Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed the chicken dip by the fryer lacks a time mark. An adjusted sticker for the last 35 minutes was added. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed pouches of sanitizer wipes stored over the cook line make table. These were placed in cleaning. 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. Observed the employee reporting forms are not available for review.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed the single tanks in dry storage were not secured. The chain was added. Corrected On-Site

Basic - Hole in or other damage to wall. Observed the wall by the hot water heater is in disrepair.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed the women,s restroom used by employees lacks a sign.

Basic - Single-service articles improperly stored. Observed a case of cups on the floor in dry storage. These were moved to a shelf. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen beef and casserole stored on top of the oven. These were moved to the walk-in cooler, still frozen. Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. Observed the floor at the bar has an accumulation of debris behind/beside the equipment. A staff member is now cleaning the area. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw chicken above cooke pork, Manager moved and stored properly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine soiled with mold like substance (reflector panel).

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One wet wiping cloth on prep table.

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. At the server station, female employee cutting lemons with no gloves, Inspector addressed situation, employee washed her hands and used gloves. 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. Reach-in cooler at the cook line, grilled onions date marked 07/04/2021 Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line, grilled onions date marked 07/04/2021

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line, employee provided. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. At the cook line, container not labeled, employee labeled salt. Corrected On-Site