LIAM FITZPATRICKS IRISH RESTAURANT & PUB

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (45F - Cold Holding) line drawers . Bottom drawer will not close easily , operator closed drawer secure

Basic - Equipment in poor repair. -handle to the make cooler is broken

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Old labels stuck to food containers after cleaning.

High Priority - Dented/rusted cans present. See stop sale. Can of salsa

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

Intermediate - Handwash sink not accessible for employee use at all times. Sani bucket in the line hand sink

Basic - Floor tiles missing and/or in disrepair. At the cooks line broken tiles holding water

Basic - In-use wet wiping cloth/towel used under cutting board.

High Priority - Dented/rusted cans present. See stop sale.cheese sauce damaged cans

Basic - Bowl or other container with no handle used to dispense food. At the salad cooler