MCGRADY'S PUB

High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Leg of lamb 115F. Operator turned up temperature on hot holding cabinet to start the reheating process. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Soufflé cups on salt and pepper at front line

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in steam table water temperature 103F. Operator turned up steam table. Corrective Action Taken Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass door reach in cooler storing bottles of water at front line

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched apron and continued working without washing hands.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bottle of ranch with added cooked onions under pass thru has a date mark of 5/27, today is 6/7.

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment conducting ROP of fresh fish on site. Establishment conducting vacuum sealing of ready to eat foods using a cook chill method. Establishment is conducting Sous vide of chicken on site. Provided yellow special process card during this inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two soda guns soiled with slimes substance at bar. Mold like substance in ice bin at server station and inside ice machine located in kitchen. Chef cleaned ice machine. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Bowl in rice. Removed. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on top shelf not inverted. Manager flipped over. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf over plastic wrap. Moved. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in water at a temperature of 84-87F.

Basic - In-use wet wiping cloth/towel used under cutting board. One in kitchen area. Removed. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In cook line area

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator does not have proof of parasite destruction. Operator called the distributor who emailed a letter to the operator. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand wash sink at server station

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in dish machine area. Operator refilled dispenser. Soap dispenser in bar area unable to dispense soap.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by dish machine 86F Hand wash sink at cook line 85F Hand wash sink at prep area 85F After running approximately 2 mins

Intermediate - No soap provided at handwash sink. No soap at hand wash sinks at both servers stations. Operator stocked soap. No paper towels at hand wash sinks at both servers stations. Operator stocked paper towels. No hand wash signs at hand wash sinks at both server stations. Operator hung signs. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. At cook line. Operator relocated bucket to proper storage. Corrected On-Site