TAVERN PI

High Priority - Employee with infected burn/wound on handwithout two layers of impermeable protection on the wound is handling food- touched French fries ; Educated operator; Operator educated employee; employee washed hands and properly dressed the burn using two layers of protection Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit shut off at employee handwash sink at pizza station due to pipe heavily leaking onto the floor; multiple handwash sinks throughout the kitchen

Basic - Accumulation of debris / mold like growth on exterior of warewashing machine

Basic - Employee beverage container on a food preparation table at cook line ; operator discarded Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Water draining onto floor surface- pipe heavenly leaking at handwash sink at pizza station; operator turned off water;

Basic - Water leaking from pipe at dishwasher area;

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (45 F - Cold Holding) in walk-in cooler As per operator food not prepared or portioned today; food out of temperature for less than four hours; Operator moved to reach in freezer to quick chill; Corrective Action Taken - From follow-up inspection 2022-10-27: Bolognese 48° F Cold Holding - walk-in cooler food not prepared or portioned today; Roasted garlic 48° F Cold Holding walk-in cooler food not prepared or portioned today Breaded chicken 47 ° F Cold Holding walk-in cooler food not prepared or portioned today All foods out of temperature for more than 4 hours; Se Stop Sale Admin Complaint

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2022-10-27: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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. Mortadella/opened over 24 hours before/walk in cooler.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter, garlic and oil, shallots and oil/kitchen/Pizza station.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Food stored on floor. Oil/shortening containers/kitchen/corrective action taken/operator stored foods back on shelf. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef/reach in freezer/kitchen/corrective action taken/operator separated both raw products. 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. Ham/opened about 48 hours before/corrective action taken/operator date labeled food/walk in cooler. Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Food stored on floor.oil/shortening container/kitchen/corrective action taken/operator stored foods properly. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep cooler#1/cookline