STEPHIE'S PUB AND IRISH EATERY

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 9 Pats of butter sitting in basket at pass thru window temp 79°: advised employees and Pady butter must be at 41° or below

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats 79°

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce in 112f - corrected to 158f, employee turned up hot holding unit Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Small Ramekin stored in potato soup Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface Tape used to repair interior of upright cold unit in kitchen

Basic - Floor soiled/has accumulation of debris by garbage can at bar Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Lid to cheese container cracked Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Onion soup dated 7/16, pulled from frozen, operator corrected date when pulled Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ready to eat Foods from previous day not dated

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

Basic - Food stored on floor. Buckets of pickles on floor in dry storage Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to cooler in back prep area soiled Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Stainless steel cooler in prep area in back room - interior soiled Corrected On-Site

Basic - Single-service articles improperly stored. Food boxes stored on the floor Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Cooked chicken defrosting on counter in kitchen Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked wings and chicken pot pie made previous day not dated

Basic - Carbon dioxide/helium tanks not adequately secured. Tank at entrance to bar on right not secured

Basic - Single-service articles not stored inverted or protected from contamination. To go containers in kitchen on line not inverted Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar used as dump sink as evidence of straws, ice and lemons in hand sink Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Carbon dioxide/helium tanks not adequately secured at bar, operator chained tanks up Corrected On-Site

Basic - Floors not maintained smooth and durable.

Basic - Ice buildup in reach-in freezer in kitchen Repeat Violation

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

Intermediate - No soap provided at handwash sink at bar area Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured to one tank at bar, 2 tanks in storage room