BRITISH OPEN PUB

Basic - Ceiling/ceiling tiles/vents soiled with an accumulation of dust above the cook line.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaging in food preparation wearing watches and a bracelet. The employees removed the jewelry. Corrected On-Site

Basic - Food stored on floor. Observed a box of fries stored on the floor in the walk in freezer. The operator properly stored the fries. Corrected On-Site

Basic - Ice buildup in the walk-in freezer. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. The operator posted a choking poster in the kitchen. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. The operator provided a handwashing sign for the hand sink. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. The operator properly stored the wet mop. Corrected On-Site

Basic - - From initial inspection : Basic - Ice buildup in the walk-in freezer. Repeat Violation - From follow-up inspection 2025-07-29: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees on the cook line. - From follow-up inspection 2025-07-29: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed French onion soup (46F - Cooling) date marked 12/16 in the walk in cooler. The operator discarded the soup. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed French onion soup (46F - Cooling) date marked 12/16 in the walk in cooler. The operator discarded the soup. Corrected On-Site

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed cooked eggs date marked 12/7 and 12/10 in the walk in cooler. The operator discarded the eggs. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Observed iced tea and water pitchers stored unprotected and accessible to the public in the dining room. The operator removed the iced tea and water. Corrected On-Site

High Priority - Raw animal food stored over canned/bottled drinks. Observed raw chicken stored over bottled soda in the outside walk in cooler. The operator properly stored the raw chicken. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut lettuce in the walk in cooler. The operator properly stored the raw shell eggs. 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. Observed cooked eggs date marked 12/7 and 12/10 in the walk in cooler. The operator discarded the eggs. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sink and surface sanitizer solution at 828ppm. The operator diluted the solution. Corrected On-Site

Basic - Cloth used as a food-contact surface. Observed a wiping cloth used to cover cooked meatloaf in the low boy reach in on the cook line. The operator removed the wiping cloth. Corrected On-Site

Basic - Food stored on floor. Observed plastic bottled water stored in the floor in the outside walk in cooler. The operator properly stored the bottled water. Corrected On-Site

Basic - Ice buildup in the walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 80F standing water on the cook line. Observed in-use utensils stored in 69F standing water behind the bar. The operator removed the utensils from the standing water. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed single-use wooden spoons stored food contact surface up on the server expo line. The operator properly stored the spoons. Corrected On-Site

High Priority - Copper or copper alloys in contact with foods with a pH below 6. Observed in-use copper utensils behind the bar. The operator removed the utensils. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over peeled onions in the walk in cooler. The operator properly stored the raw shell eggs. 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. Observed steak and ale pie date marked 8/5 in the walk in cooler. The operator discarded the food product. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed steak and ale pie date marked 8/5 in the walk in cooler. The operator discarded the food product. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw (50F - Cold Holding stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator emptied half the contents and stored in the lower section of the reach in cooler. Observed butter (54F - Cold Holding) on top of the reach in cooler at the entrance to the kitchen. The operator stored the butter in the reach in cooler. The operator was emailed a time for public health control form. Corrective Action Taken

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 rib eye steaks in reduced oxygen packaging for sous vide without a HACCP plan. The operator removed the steaks from the packaging.

Basic - Accumulation of debris on top of the warewashing machine.

Basic - Garbage can located outside has no lid or lid open/broken. Observed the dumpster lid broken and cannot completely close.

Basic - - From initial inspection : Basic - Food stored on floor. Observed multiple food items stored on the floor of the outside walk in cooler and walk in freezer. Repeat Violation - From follow-up inspection 2024-02-14: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in the walk-in freezer. Repeat Violation - From follow-up inspection 2024-02-14: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. The operator closed the lid. Corrected On-Site - From follow-up inspection 2024-02-14: Time Extended

High Priority - Raw animal food stored over canned/bottled drinks. Observed raw pork stored over canned soda in the outside walk in cooler. The operator properly stored the canned soda. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed a chemical spray bottle stored near open liquor bottles behind the bar. The operator properly stored the spray bottle. Corrected On-Site

High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Observed a whole prime rib hot holding at 116F at 1:45 on the cook line. The operator stated the prime rib has been holding for less than 2 hours. Observed the prime rib hot holding at 134F at 2:15. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled underneath the handwashing sink near the expo line. The operator labeled the spray bottle. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored with clean equipment in the dish area. The operator properly stored the employee beverage. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored on a shelf above a food prep area on the cook line. The operator properly stored the keys. Corrected On-Site

Basic - Food stored on floor. Observed raw chicken stored on the floor in the walk in cooler. Observed sandwich buns, bagged peas, and bagged ice stored on the floor of the outside walk in freezer. The operator properly stored the above food items. Corrected On-Site Repeat Violation

Basic - Ice buildup in the inside and outside walk-in freezers. Repeat Violation

Basic - Walk-in cooler shelves have accumulation a green mold like substance.

High Priority - Dented/rusted cans present. See stop sale. Observed dented #10 can of pasta sauce in the storage area. The operator segregated the dented can for return. Corrected On-Site

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed cooked rice hot holding at 116F at the front counter for approximately 3 hours. The operator placed the rice on the steam table and heated to a temperature of 167F. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed onions in the walk in cooler. The operator properly stored the raw shell eggs. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw fish in the outside walk in cooler. The operator properly stored the raw ground beef. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed trash cans blocking access to the handwashing sink on the expo line. The operator moved the trash cans. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed salmon not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator cut slits in the packaging. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored above a food preparation table in the prep area. The operator properly stored the beverage. Corrected On-Site

Basic - Food stored on floor. Observed boxes of fish stored on the floor of the outside walk in freezer. The operator properly stored the fish. Corrected On-Site

Basic - Ice buildup in the walk-in freezer. Repeat Violation

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee use paper towel to wipe forehead then handle clean utensils without washing hands. Educated manager on proper hand washing protocol. Corrective Action Taken

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed dry silverware not stored inverted. Operator removed silverware.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on shelf over food products at end of cook line. Operator removed beverage. Corrected On-Site

Basic - Food stored on floor. Observed food stored on floor in walk in freezer. Operator properly stored food off the ground. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sink on cook line. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep table. Operator placed wiping cloth in sanitizer bucket. Corrected On-Site Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees put on gloves no hand wash. Educated employees and manager on hand wash protocol.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed area around nozzles at self serve soda with food debris build up.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink with pan and plates inside sink. Operator removed. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed sanitizer not labeled. Operator labeled. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered trash can in employee restroom. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towels under cutting boards. Operator removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave with food debris.

Basic - No handwashing sign provided at a hand sink used by food employees. Operator added signage. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not stored Protected. Operator moved to container with lid. Corrected On-Site

Basic - Stored food not covered. Observed chips and mashed potatoes not covered. Operator covered. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not in sanitizer bucket. Operator moved to sanitizer bucket. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of cook line microwave soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils in hand wash sink with trash can blocking front of hand wash sink. Operator removed all issues and corrected. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents above cook line soiled.

Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered trash can in employee restroom used by both men and women.

Basic - Equipment in poor repair. Observed gaskets on cook line torn.

Basic - Floors not maintained smooth and durable. Observed floor in kitchen not smooth.

Basic - Food storage container/container lid cracked or broken. Observed cracked plastic pans.

Basic - No handwashing sign provided at a hand sink used by food employees. Operator added sign. Corrected On-Site