BRASS RING PUB

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: Wong sauce with butter at cook line ; as per operator since 10:50

Basic - Buildup of food debris/soil residue on equipment door handles. Mold like substance on the freezer doors and edges at the bar

Basic - Food stored on floor- cases of chicken in the walk-in by bar; stored properly Corrected On-Site

Basic - Floors not maintained smooth and durable- by cook line / walk-in cooler

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector emailed copy of vomit clean up poster to operator during this visit. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At prep area hand washing sink empty plastic bottle of dish washing soap in hand washing sink, operator removed. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar area hand washing sink no paper towels, operator provided paper towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At make line small plastic single serve container with no handle used as a scoop in container of seasoning, operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep area walk in cooler container of cantaloupe belonging to employee stored on the same shelf and above ready to eat items, operator discarded employee item. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink; employee washed and rinsed and placed to dry food storage pans without sanitizing, Triple Sink (Quaternary - Not Set Up). Operator set up triple sink to quaternary 200ppm and properly sanitized pans. Corrected On-Site

High Priority - Raw animal food stored over canned/bottled drinks. At walk-in cooler; case of raw beef stored stored on keg. Operator removed. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. At dry storage area; degreaser and bleach stored over frying oil. Operator moved chemicals. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At bar; sanitizer bucket stored in hand wash sink. Operator removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At dry storage area; spray bottle containing window cleaner not labeled. Operator labeled. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese 45, provolone cheese 46 in reach in cooler on cook line. Stored straight up . Advised to store flat in the pan or use time as public health control measure.As per manager less than 2 hours and will be used within 2 hours.

Intermediate - Handwash sink not accessible for employee use at all times.plastic pan stored on top of hand sink by the three compartment sink. Manager removed the pan. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom

Basic - Bowl or other container with no handle used to dispense food. Female employee used round plastic glass to scoop ice. Explained

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees personal food stored with and above food on shelve in walk in cooler. Explained

Basic - Floors not constructed to be easily cleanable. Several holes from chipped concrete and unsealed concrete behind bar and walk in cooler.

Basic - Food stored on floor. Oil boxes stored on floor in ice machine room. Explained Repeat Violation

Basic - Light Accumulation of black mold-like substance in the interior of the ice bin of machine. Explained.

Basic - Outer openings not protected with self-closing doors. Back door from ice machine room not self closing. Explained

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.on cook line, bar area and walk in cooler by cook line. Large holes in floor in walk in cooler ,behind bar by coolers resulting in standing water behind bar area.

High Priority - Raw animal food stored over canned/bottled drinks. At back walk-in cooler; raw chicken stored on top of kegs. Operator moved chicken off kegs. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink; threaded faucet with hose attached, no vacuum breaker.

Basic - Food stored on floor. At back walk-in cooler; cases of raw chicken stored on floor. Operator moved off floor. Corrected On-Site Repeat Violation

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

Basic - French Fries and onion rings boxes stored on floor, in walk-in freezer. Operator stored properly. Corrected On-Site

Basic - Ice buildup in reach-in freezer - at the bar

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (50°F - Cold Holding); burgers (41-50 °F - Cold Holding) at cook line in ice bath. As per operator food out of temperature for less than four hours. Ice bath not covering all foods. Operator added ice and water and moved food to walking cooler to quick chill.Corrected On-Site Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by three compartment sink. Operator provided. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves have accumulated grease and food debris.