MUCK TAVERN

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items incorrectly being hold on Ice bath with barely any ice touching the bottom of pans with sliced tomatoes 56°F cold Holding, cheese 56°F cold Holding, gator 56°F cold holding, on cook line. Per operator products stored for approximately 1 hour. Per operator products not prepared or portioned today Operator moved some products to flip top cooler and corrected ice bath by surrounding all pans with ice to keep items at 41°F or below Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed inside steam table a container with cooked chicken 98°F hot Holding . Steam table was turned off. Per operator product stored for approximately 1 hour. Operator moved product to flat top grill for reheating to 165°F + and turned on steam table Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed empty space, washed and sanitized order on 3 compartment sink while dishwasher washing dishes. Educated operator on proper 3 compartment sink set up. Operator corrected to washed, rinse and sanitized And sanitized dishes Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator states steak is cooked to order- emailed consumer advisory to operator- operator printed and posted in Restaurant.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled by three compartment sink- operator labeled. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink by walk in cooler- no hot water.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over prep sink where meat is defrosting - operator removed. Corrected On-Site