20's Pub

EHS observed posted CFSM certificate being used at other facility (Billy's Clubhouse) Inspection was done by EHS on 5/19/24.

4. The certification is not transferable between persons.

Informed PIC that facility has 60 days to obtain CFSM. This must be corrected by 08/2/24

EHS observed several items stored beyond 7 day discard date: Cooked vegetables prepped 5/27 was to be discarded 06/02/24, sliced tomatoes prepped 05/26/24 was to be discarded 06/01/24, Diced tomatoes prepped 5/25 was to be discarded 05/31/24

(h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P PIC tossed items. This was COS.

EHS observed female employee without hair restraint. Only part of hair (hair bun) was restrained with small hair net. PIC informed EHS that are the only hairnets that they have

(i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

PIC instructed employee to go and purchase hat. Employee came back with hat. This must be corrected by 06/03/24

EHS observed REF bottom panel missing. PIC informed EHS that it has been this way since PIC started two months ago. REF is still in use.

(6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Informed PIC to have panel placed back on to REF. This must be corrected by 06/05/24

Observed the need to clean ceilings near fryer and through out kitchen. If ceiling tiles can't be cleaned, tiles should be replaced.

(5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Informed PIC to have ceiling tiles cleaned or replaced. This must be corrected by 06/05/24

Observed stained walls near fryers in main kitchen.

(5) Maintenance and Operation. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Informed PIC to have walls cleaned or re-painted. This must be corrected by 06/05/24

Observed facility had placed items in the hot holding well without reheating. (h) Reheating for Hot Holding.

1. Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. P

2. Except as specified under paragraph 3 of this subsection, time/temperature control for safety food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) and the food is rotated or stirred, covered, and then allowed to stand covered for 2 minutes after reheating. P

3. Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135°F (57°C) for hot holding. P

4. Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F (5°C) and 165°F (74°C) and 41°F (5°C) and 135°F (57°C) for commercially processed food, may not exceed 2 hours. P

5. Remaining unsliced portions of meat roasts that are cooked as specified under subsection (5)(a)2 of this Rule may be reheated for hot holding using the same oven parameters and minimum time and temperature conditions under which it was cooked.

EHS informed PIC that staff is to reheat items to the correct temperature before placing it in the hot well.

Observed female employee drink from disposable cup with no lid or straw and eating cornbread, and move cigarette and ashtray closer during the process of cutting limes. (j) Hygienic Practices.

1. Employees shall not use tobacco in any form, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. EHS informed PIC that drinking is to occur from a disposable cup, lid, and straw in a designated area away from food prep and storage to include eating and smoking as well.

Observed female employee was had cut limes and was in the process of finishing with bracelets on both arms. (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. EHS informed PIC that no jewelry can be worn on the wrists while working with food.

Observed female employee cutting limes with no hair restraint and male cook prepping pizzas with no beard guard. (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. EHS informed PIC that a hair restraint is required for any hair longer than half an inch.

Observed the ambient temperature of the maketable in the kitchen at 50-55F. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. EHS informed PIC of the need to have the unit serviced and to place items on ice until the unit can be repaired.

Observed the following: need to clean flooring in kitchen and bar area behind/under all equipment; clean ceiling vents and tiles(if they can not be cleaned, then they should be replaced); cleaning shelving in kitchen where bread is stored, hole in the wall in dining area between the entrance and the bar. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed employee belongings on top of bar refrigeration and cup stored on shelving with liquor. (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

EHS informed PIC of the need to create a designated area for employee belongings.