CARSONS TAVERN

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline area- employee touched their face than engaged in handling clean utensil and food preparation without washing their hands- educated operator - employee washed their hands. Corrective Action Taken

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled wiping cloth than proceeded in engaging in food preparation;without washing their hands- educated operator - employee washed their hands. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Chemical dry erase spray stored over soda boxes at kitchen area- operator removed. Corrected On-Site

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. At reach in cooler - gallon of milk opened more than 24 hours ago with no date mark- operator date marked. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler- Cooked beef 107F at 3:10 to 110F at 3:35( cooling since 2:20)- food store in large quantity-at current rate of cooling food will not reach to 41F within remaining time - operstor portioned and placed in walk in freezer to quick chill

Basic - Food stored on floor. At dry storage shed container of oil stored on floor- operator stored properly.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet / soiled wiping cloth stored on counter operator removed.

Basic - Wiping cloth sanitizing solution stored on the floor- operator removed. Corrected On-Site

Basic - Food stored on floor. At walk in freezer, Raw chicken stored on floor . Advised operator of proper storage. Operator moved to shelf. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line reach in cooler, Shell eggs stored over mussels. Advised operator of proper storage. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top, butter chips (46F - Cold Holding)not prepared or portioned today. Pan overfilled. Operator stated item held approximately 1 hour prior to. Operator removed half of product and placed into reach in for quick chill. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over heavy cream reach in cooler in kitchen , raw fish over corn and carrots at walk in freezer in kitchen. All products not in commercial packaging. Educated operator on proper storage procedures.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. alfalfa sprouts (62F - Cold Holding) Observed in container resting above cold pan at reach in cooler on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator elected to discard product. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tall reach in cooler: cooked macaroni (59F - Cooling) at 1:40 since 11:00 - 59F at 1:56 At current rate of cooling product will not reach 41F within 6 hours. Operator moved to freezer to quick chill. Corrective Action Taken

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed Rust on dish storage shelf where clean pans are being stored.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Eco lab rep performed maintenance. 100ppm Corrected On-Site

Basic - Food stored on floor. Oil stored on floor outdoor shed.

High Priority - Dented/rusted cans present. See stop sale. Observed 1 large can of jalapeños with deep dent to seam of can. Operator removed from circulation.

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. Observed cut leaf lettuce and cut field greens in metal pans on top counter of cooler. Per operator, out of temperature control for 1 hour. Operator decided to use time control. Operator placed time stamp for remaining 3 hours. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Mussel tags not kept in chronological order. Educated operator on proper shellfish tag procedures.

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed pan of mussels at reach in cooler at cook line with no tag. Inspector verified tag from original container at walk in cooler. Educated operator on proper shellfish tag procedures.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time control for sliced tomatoes, cut field greens and cut leaf lettuce. No written procedure at time of inspection. Time control procedure sent to operator. Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty cup and then proceeded to handle clean plates- educated operator - employee washed hands. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At bar handwash sink- dump tray, ice and lemons in sink- educated operator- employee removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar handwash sink.

Intermediate - No soap provided at handwash sink. At bar handwash sink.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for sliced tomatoes on time as a Public Health control by cookline- emailed to operator. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. At expos station - employees handling food no hair restraint.

Basic - Raw fruits/vegetables not washed prior to preparation. At flip top cooler at cookline- avocado with stickers still attached- educated operator - operator removed. Corrected On-Site

Basic - Stored food not covered. At tall reach in cooler by cookline- cooked corn uncovered- operator covered. Corrected On-Site

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 sanitizing at 0/ppm chlorine.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener/prep area/corrective action taken/operator cleaned and sanitized can opener. Corrected On-Site

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

Basic - In-use ice scoop stored on soiled surface between uses. Top of ice machine/corrective action taken/operator stored ice scoop properly. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline/corrective action taken/operator stored utensils properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In line drawer, raw chicken 45f raw burger 46f, Cold hold foods not prepped or portioned today, removed to Walk-in cooler. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle. Was labeled. Corrected On-Site

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. Empty sanitizer bucket, 0ppm, was changed and verified 50ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw burger 48f raw chicken 45f in front line drawer cooler. Iced. Corrective Action Taken

Basic - Food stored on floor. Box of beef on Walk-in freezer floor. Removed to proper storage.

Basic - Plumbing system in disrepair. Pipe disconnected under one kitchen Hand wash sink.