RAGLAN ROAD IRISH PUB

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. Observed gallon of milk not date marked stored inside walk in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green and yellow cutting boards soiled used in the prep kitchen, recommend to replaced or resurface.

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed no concentration chart for quat ammonia sanitizer. Chef found test strips has concentration chart. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal bag stored on the shelves in the hot prep kitchen and pantry.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of reach in cooler (appetizer station) Facilities notify. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like growth around the edge of the wall in the dish machine room, Facilities notify. Corrective Action Taken

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In walk in cooler -1 egg. Chef discarded. Corrected On-Site

Basic - Floor area(s) covered with standing water. -Warewash.

Basic - Silverware/utensils stored upright with the food-contact surface up. -Chef corrected. Corrected On-Site

Basic - Soiled dry wiping cloth in use. -Chef discarded. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked Dubliner sliced cheese 49°f stored inside reach in cooler drawers per Chef less than 45 minutes recommend to quick chill blast chiller. Rechecked @12:16 37°f blast chiller. 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. Observed chocolate milk not date marked stored inside walk in cooler. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Observed cracked floor tiles on the cook line, Per Chef will be replacing flooring. Repeat Violation

Basic - Old food stuck to clean dishware/utensils. Observed aluminum pans has old food stuck on the lids located in the dish machine area. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed old food residue spilled on the bottom of the reach in cooler bakery area. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored next to green onions inside reach in cooler Chef removed at time of inspection. 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. Curry marinade labeled 3/21-3/28 stored in walk in cooler labeled over 7 days Chicken pies labeled 3/24-3/31 over 7 days must be correct. Spoke with Executive Chef at time of inspection must be correct immediately.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board used has white residue left on the surface, recommend to replace or resurface.

Basic - Floor tiles missing and/or in disrepair. Observed broken floor tiles and grout missing on the cook line.

Basic - Old food stuck to clean dishware/utensils. Observed food stuck to plastic container stacked on the shelves.

High Priority - Displayed food not properly protected from contamination. Observed strawberries and oranges and lemons stored on top of the bar in glass jars are unprotected (Pattys bar) recommend Manager to keep protected. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature ham hock 77°f stored inside reach in cooler less than 4 hours recommend to reheat product to 165°f. Rechecked ham hock heated 194°f Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed top panel of ice machine has black discoloration on the interior panel.

Basic - Food storage container/container lid cracked or broken. Observed cracked plastic lid on the Tartar sauce stored inside walk in cooler, Chef removed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed four old labels stacked to pans stored on the storage shelves, near hot prep room.

Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water around the floor drain in the dishmachine room.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Check dishmachine three times the final rinse not sanitizing properly the read out reading pre wash probe error, Sous Chef notify dishmachine company immediately, returned call to Chef will be coming today. Recommend to use another dishmachine temporarily until main kitchen is repaired, temperature Dishmachine thermometer used dishmachine holding above 190°f final rinse. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed potato peeler has old food debris left on the surface. Green cutting board has black discoloration on the surface, recommend to replace or resurface.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee preparing mash potatoes no beard net. Corrected On-Site Repeat Violation

Basic - Food storage container/container lid cracked or broken. Observed plastic lid cracked on the ends

Basic - Single-service articles improperly stored. Observed coffee filters stored on the top panel of the coffee machine( side station)

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wiping cloth stored on dry storage shelve. Chef removed at time of inspection Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Towels stored inside hand sink/dirty dishes drop off hand sink. Batter stored in front of cook line hand sink. Corrected On-Site

Intermediate - No soap provided at handwash sink./kitchen entrance next to glass dish machine.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./observed reduced oxygen packaging for raw salmon in walk in cooler.

Basic - Employee with no beard guard/restraint while engaging in food preparation./two cooks at cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.112F, cook line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit./pastry reach in cooler.

Basic - Raw fruits/vegetables not washed prior to preparation./purple onions/ Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle./dish room hand sink leaking from the pipe.

Basic - Wiping cloth/towel used under cutting board./ Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Prep kitchen next to chillers Corrected On-Site

Basic - In-use ice metal pusher stored on soiled surface between uses. Lip of ice machine Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Prep room by dish room Corrected On-Site

Basic - One Light not functioning over fryers Work order submitted Corrective Action Taken Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Clean equipment on prep table across from ice machine in prep kitchen Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sink Corrected On-Site

Basic - In-use ice scoop paddle on soiled surface between uses. Lip of ice machine Corrected On-Site

Basic - Light not functioning. Over fryer on cooks line

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Prep area Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked boiled eggs 54°f stored inside walk in cooler less 4 hours recommend to quick chill eggs in the blast chiller. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed transport cart stored in the front of hand wash sink located in hot prep room. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine has mold like growth on the door panel.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on the bottom of reach in freezer on the cook line.

Basic - Stored food not covered. Observed transport cart has beef uncovered stored inside walk in cooler. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Observed lemon, limes , strawberries stored on the top of the bar where servers service drink unprotected.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects around the soda machine in the cookes of Dublin restaurant, recommend Manager to notify current pest control service, notify Supervisor on Duty Savitri will be next routine inspection.

High Priority - Toxic substance/chemical improperly stored.observed bucket of sanitizer stored next to bread on the storage shelves in the appetizers. Sous chef moved at time of inspection Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white bulk containers soiled potatoes stored inside walk in cooler.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed soap dispenser not working located by cook line and fry station. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like growth on the panel underneath on the soda machine used for service service in Cookes of Dublin restaurant.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on the vents inside walk in cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet aluminum pans stacked on the storage shelve. Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. Observed old food debris stuck on the pans stacked on storage shelve in the dishmachine area. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on pans stored on the storage shelve. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs over heavy cream in prep walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Irish butter in walk in cooler next to cooks line 56°F Less than four hours per chef Placed in blast chiller 30 minutes later 34°F Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in dish room blocked by brooms and dust pan Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ahmed Fardhi, Khalid Fardhi, and Rafean Road expired.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee beverage in reach in freezer in fry station. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Allergy picks on expo line not all same way in ninth pan Corrected On-Site

Basic - Three Light not functioning on hood system on the cooks line. Have work order in for them. Corrective Action Taken

Basic - Waste line missing at soda gun holster at middle of bar in dining room and in middle of bar in bar closest to the host stand

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked pork belly 52°f stored overnight inside walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked pork belly temperature 52°f stored inside walk in cooler overnight label 11/15, recommend to discarded product. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed wiping cloths stored inside both hand wash sinks located in the dishmachine room, Employee removed. Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic containers cracked on the end stored on the shelve in dishmachine room.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed unable to dispense the paper towels in the hand sink located in the dishmachine room. Corrected On-Site Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks stored in the container must be stored upright.(cook line) appetizers station

Basic - Stored food not covered. Observed transport cart of short beef ribs uncovered inside walk in cooler, Employee cover the food. Corrected On-Site