MEEHAN'S IRISH PUB

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Fries blanched last night in protein reach in cooler at 46-54F stored stacked in covered bus tubs. Cooked rice stored in deep covered pan cooling from last night per person in charge at 44-46F.

High Priority - Live, small flying insects found. Observed approximately 4 flying insects in kitchen area. Observed one flying insect in second floor bar area. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed two rodent droppings on the floor under sink in second floor bar. Observed approximately 5 rodent droppings on floor in second floor bar. Observed approximately 5 rodent droppings on window sill ledge in oyster bar area below oyster oven in second floor bar. Observed approximately 5 rodent droppings around hood ventilation in liquor storage room on second floor. Observed approximately 40 rodent dropping on the floor to left of first keg cooler in downstairs interior bar. Observed approximately 5 rodent droppings on top of dishmachine is kitchen area. Observed approximately 40-50 rodent droppings in attic with single service items, bulk slice storage in attic on floor, on top of AC surround. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fries blanched last night in protein reach in cooler at 46-54F stored stacked in covered bus tubs. Cooked rice stored in deep covered pan cooling from last night per person in charge at 44-46F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In breading station, chicken wings, shrimp, fish in unit at 50-51F. Person in charge states moved from walk in cooler less than 4 hours ago. Person in charge states unit just plugged in prior to inspection. Moved to other unit. In protein two door reach in cooler conch fritter batter at 48F. Stored in front bottom of unit. Moved to walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Two chemical spray bottles stored on bag in box soda storage at outdoor bar. Person in charge moved to appropriate location

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb above hand wash sink in prep area off of kitchen with hose attached missing vacuum breaker.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Several tags missing date last served. Repeat Violation

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink on far cook line by oven was removed approximately one year ago per person in charge. Indicated on plans are required in that area. Also, two hand wash sinks in kitchen had strainer/ pitcher in sink. Items were removed. Corrective Action Taken Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. according to plans on file, mop sink has been removed from dishpit area and is located out back between kitchen and outdoor bar, person in charge states is utilizing floor drain. Hand wash sink has been removed labeled #5 on plans by ovens. Dishmachines have been added to all bars. Storage area and office have replaced private dining area on second floor. Hand wash sink has been added to prep area off of kitchen. Also, establishment is storing single service items, bulk spices on 4th floor attic. Warning

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser at dishpit area not functional. Also, hand wash sink at cook line missing hand wash sign. Person in charge posted during inspection. Corrective Action Taken

Basic - Dead roaches on premises. Observed one dead roach in glue trap under second floor women's restroom sink in cabinet. Observed one egg sac on glue trap in same location. Observed one dead roach on the floor in new dry storage area off of office. Observed approximately 4 dead roaches in glue trap in liquor storage area on second floor, Observed approximately 10 dead roaches on glue traps in attic with single service items and bulk spices storage. Person in charge began discarding. Warning

Basic - Equipment in poor repair. Observed ice buildup in single door dairy reach in cooler in prep area. Observed standing water in double door protein reach in cooler in prep area. Also, observed several spatulas missing pieces in clean dishware area.

Basic - Hole in or other damage to wall. Hole in ceiling above dishpit area. Hole in wall to left of fireplace on second floor. Exposure ceiling with panel hanging over 1st floor bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on keg walk in cooler curtains. Mold like substance in cabinet under sink in women's restroom on second floor.

Basic - Outer openings not protected with self-closing doors. Self closers missing from back doors off of kitchen, doors open with vermin/ evidence of vermin preset in establishment.

Basic - Single-service articles improperly stored. Cases of single service items stored on floor of attic storage area.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Upstairs dish machine at 0ppm. Repair company came and repaired. Tests at 100 ppm. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice in upstairs bar has a container of horseradish in it.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cream 58F cold holding.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upstairs bar; cream 58F; ( - Cold Holding) could not determine how long it was in cooler.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags not all marked with last date sold.

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. Milk not dated in expo cooler. Person in charge dated. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on prep tables and opened cup of coffee in someone's hand. Addressed and all were discarded. Corrected On-Site Repeat Violation

Basic - Food stored in undrained ice. Horseradish stored in bar ice upstairs.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand washing sink in dish area. Person in charge replaced sign. Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Inside of expo cooler has sticker peeling off.

Basic - Plumbing system in disrepair. Bottom of hand washing sink in prep area has bottom pipe missing draining water onto floor. Person in charge called repair company who showed up and repaired.

Basic - Standing water in bottom of reach-in-cooler. In bottom of salad cooler. Person in charge removed water. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed peel and eat shrimp made previous night 12/3 (50F - Cooling) 1110 in walk-in cooler overnight. Person in charge disposed of shrimp.

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 peel and eat shrimp made 12/3 (50F - Cooling) 1110 in walk-in cooler. Person in charge disposed of shrimp.

High Priority - Live, small flying insects found Observed one(1) live flying insects in kitchen.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked shrimp placed in deep plastic container with cover in walk-in cooler not reaching 41F in six hours.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water cup on flip-top cooler while preparing food. Person in charge moved employee drink away from food preparation. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employees using open containers without lids and straws. Person in charge asked employees to place lids on all containers. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple reach in coolers soiled with food debris.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pantry station house made dressings (78F - Cold Holding) left on cutting board for approximately two hours per person in charge. Person in charge added dressings to ice bin. Corrective Action Taken Repeat Violation Admin Complaint

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. Observed no time stamp on French fries in black bus bin. Person in charge added time stamp. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of stand up reach in cooler. Person in charge stated they have work order for cooler. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen fish thawing in prep room on speed rack. Person in charge placed sheet trays of frozen fish in walk-in cooler.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed prep employee take gloves off walk out of prep area and come back to place gloves on without hand washing. Discussed with person in charge.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed knifes dipped in sanitizer dried off and stored. Discussed with person in charge about wash rinse and sanitized with air drying. Knives have been sanitize in dish machine by end of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ambient oyster in box by door (44F - Cold Holding) possibly from door opening and closing. Ambient of walk-in cooler at 43F. Ambient dropped when door closed to 39F. Discussed putting oysters deeper into colds section of walk-in cooler and away from door. Also suggested to person in charge using plastic flaps on door to prevent hot ambient outside air rushing into walk-in cooler when opened

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wiping cloth sanitizer at 500++ppm quat. Observed knifes stored in sanitizing solution. Person in charge removed knife and remade wiping cloth solution to 200ppm quat. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed three tags missing last date sold.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards stained. Person in charge has ordered new ones. Corrective Action Taken Repeat Violation

High Priority - Live, small flying insects found Observed two live flying insects in preparation area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards in kitchen stained with food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line soiled with food debris. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed sani bucket dumped in hand washing station at upstairs bar. Discussed with employee.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone above flip-top cooler on cook line. Person in charge removed cell phone from cook line. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers in kitchen soiled with food debris.

Basic - Unclean building components, attachments or fixtures. Observed two metal fans hanging at outside bar soiled with dust. Person in charge added to end of shift cleaning routine. Person in charge removed metal fans from bar area as they do not use them. Corrected On-Site

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 1) second floor single rack machine at 137F Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. 1) spray bottle missing label at up stairs bar. Person in charge added label. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. 1) hand washing station at pantry unreadable. Person in charge added new sign. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) flip-top coolers in kitchen on cook line and pantry station soiled with food debris.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Rack of glasses at upstairs bar dish machine. Person in charge had staff take to down stairs dish machine. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line under grill. Front of drawers. swordfish (50F - Cold Holding); white fish (47F - Cold Holding). Person in charge had cook place ice on top. Items were 41F or below by end of inspection. Corrected On-Site

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Upstairs bar dish machine final rinse at 148F. Person in charge called in work order. Establishment has multiple other dish machines to use. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. Displayed license from 2021.

Basic - No handwashing sign provided at a hand sink used by food employees. Person in charge placed sign. Corrected On-Site

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken was cooked to 140° 1st time. Had chef recooked to 165° Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at sink in back. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is dirty. Soda gun soiled. Ice machine has mold. Person in charge cleaned. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Towels in hand washing sink. Person in charge removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in upstairs bar. Person in charge labeled.

Basic - Ice bucket/shovel stored on floor between uses. Several ice buckets on floor. Person in charge had washed, rinsed and sanitized. Corrected On-Site

Basic - In-use spatula/knife/knives stored in cracks between pieces of equipment. Spatula under grill press. Person in charge removed spatula. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Several buckets on floor. Person in charge removed buckets. Corrected On-Site