PS Tavern

Observed several TCS items cold-holding above 41F in prep-top cooler (see temperature log). Observed ranch and blue cheese dressings cold-holding in small reach-in cooler to be above 41F (see temperature log). Observed ambient temperature of 50F. COS: PIC discarded dressings and adjusted temperature on inside of unit. PIC is not to hold any TCS items inside unit until it is verified to hold temperature at 41F. PIC discarded all TCS items in prep-top cooler that had been held more than 4 hours.

Observed several TCS items held in reach-in cooler without date labels (blue cheese, avocado ranch). Observed prepped containers of blue cheese and ranch dressings without date-label held in walk-in cooler. COS: PIC discarded of container of blue cheese and avocado ranch. PIC stated blue cheese and ranch dressings prepped within past 48 hrs instructed staff to place date-label.

Observed several TCS items cold-holding above 41F in prep-top cooler (see temperature log). Observed ambient temperature of 43F. Observed ranch cold-holding in small reach-in cooler to be above 41F (see temperature log). Observed ambient temperature of 50F. Ranch had been placed in cooler three hours before. COS: PIC placed ranch dressings on ice bath to rapidly cool and adjusted temperature on inside of unit. PIC discarded all TCS items in prep-top cooler that had been held more than 4 hours. All other items in prep-top cooler were placed on ice to rapidly cool.

Observed pulled pork in prep top cooler, icing in reach-in cooler, and bacon grease in walk-in cooler to be uncovered.

COS: PIC placed lid on all uncovered containers.

Did not observe internal thermometer in reach-in, prep top, and bar coolers throughout facility. RCA: Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.

Observed no designated employee area for storage of personal items. Observed personal items (cell phones, speaker) being stored on equipment and around food. RCA: 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.

Observed cook using his cell phone and headphones while actively prepping chicken.

CA COS: Told PIC to wash his hands before putting on gloves and continuing to prep food.

RCA: 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P

Observed hand sink at bar non operational. When I asked bartender where she washes hands, she said the 3 comp sink.

RCA: 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

Observed pizza and pepperoni stored uncovered in reach in. Observed pizza and chicken wings stored under fan in walk cooler uncovered.

RCA: 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Observed mildew like build up on baffle of ice machines. Observed dish machine not pulling sanitizer to properly wash dishes.

RCA: 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

Observed cook actively cutting chicken while not wearing glove upon arrival into main kitchen.

CA COS: Told pic to wash hands and put on gloves.

RCA: 511-6-1.04(4)(n)2,3,4 - Gloves, Use Limitations, slash resistant gloves & cloth gloves (C) 2. Except as specified in paragraph 3 of this subsection, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with food that is subsequently cooked as specified under subsection (5) such as frozen food or a primal cut of meat.

3. Slash-resistant gloves may be used with ready-to-eat food that will not be subsequently cooked if the slash-resistant gloves have a smooth, durable, and nonabsorbent outer surface; or if the slash-resistant gloves are covered with a smooth, durable, nonabsorbent glove, or a single-use glove.

4. Cloth gloves may not be used in direct contact with food unless the food is subsequently cooked, such as frozen food or a primal cut of meat.

Observed no chlorine test strip on site in food service facility.

RCA: 511-6-1.05(3)(h),(i) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.

1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf

2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf

(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Observed heavy grease build up on side of fryers. Observed food debris build up on ware washer. Observed soil debris on floor under equipment throughout entire main kitchen. Observed soil debris on walls behind equipment and in open areas of main kitchen. Observed chicken wings and soil/food debris on floor in walk in cooler.

RCA: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed hole in wall under 3 comp sink. Observed items stored throughout facility not used for day to day service.

RCA: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (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 heavy grease build up on hood system.

RCA: 511-6-1.05(2)(n) - Exhaust Ventilation Hood Systems, designed to prevent grease or condensation from dripping on food/equipment (C) (n) Exhaust Ventilation Hood Systems. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.