MCCRAY'S WEST VILLAGE TAVERN

OBSERVED PERSONAL TUMBLER STORED AMONGST FOOD/DRINKS FOR SALE IN BAR AREA

C/A: 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.

COS: TUMBLER REMOVED

OBSERVED BACON BITS, SALT AND SEASONING STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION ON PREP TOP COOLER 1 IN FRONT FOOD SERVICE AREA. OBSEREVED SHREDDED CHEESE, BACON BITS AND GREEN ONIONS STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION ON PREP TOP COOLER 3 IN FRONT FOOD SERVICE AREA. OBSERVED PAN OF BACON STORED ON COUNTER IN FRONT FOOD SERVICE AREA UNCOVERED AND UNPROTECTED FROM CONTAMINATION. OBSERVED TWO BINS OF ICE STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION IN BAR AREA.

C/A: ALL FOOD SHOULD BE STORED COVERED AND PROTECTED FROM CONTAMINATION

COS: FOOD COVERED

OBSERVED BARTENDER WEARING A WATCH DURING SERVICE. OBSERVED OTHER EMPLOYEES WEARING WRIST JEWELRY AND WATCH(ES) DURING SERVICE

C/A: Employees shall not wear jewelry while handling food other than a plain wedding band

OBSERVED EMPLOYEES WIPING SOILED GLOVES ON TOWELS/SOILED TOWELS IN RONT FOOD SERVICE AREA INSTEAD OF REMOVING SOILED GLOVES AND REPLACING

C/A: Employees shall maintain a high degree of personal cleanliness and shall use good hygienic practices during all working periods in the food service establishment

MOST RECENT INSPECTION REPORT NOT PROMINENTLY DISPLAYED IN PUBLIC VIEW

C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away

OBSERVED CHEF (WITH GLOVES ON) HANDLE RAW PORK/BACON AND THEN HANDLE/PREPARE BREAD WITHOUT WASHING HANDS IN-BETWEEN GLOVE CHANGE.

C/A: 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 products or electronic devices that simulate tobacco smoking, 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.

COS: CHEF WAS INSTRUCTED TO REMOVE GLOVES AND WASH HANDS BEFORE RE-GLOVING; BREAD WAS DISCARDED

RAW CHICKEN WAS OBSERVED STORED ABOVE RAW STEAK IN PREP TOP COOLER IN MAIN KITCHEN. RAW STEAK, REMOVED FROM ORIGINAL PACKAGING, OBSERVED STORED ABOVE ICE CREAM IN WIF IN MAIN KITCHEN.

C/A: Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (II) Cooked ready-to-eat food; (III) Fruits and vegetables before they are washed; (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented (III) Preparing each type of food at different times or in separate areas; (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

COS: FOOD RE-ARRANGED

OBSERVED SEVERAL TCS FOODS COLD HOLDING ABOVE 41F IN WIC (BLACK BEANS, SALSA, QUESO, CHICKEN SALAD, SHREDDED PORK, PASTA SALAD, RAW CHICKEN BREAST, RISOTTO AND GORGONZOLA DRESSING), PREP TOP COOLER (SHREDDED CHEESE, SALSA, TOMATOES, BUTTER, ITALIAN SAUSAGE, BLU CHEESE CRUMBLES, CAJUN ALFREDO, RAW SALMON, CHICKEN & STEAK, ELBOW PASTA, RAW SHRIMP), PREP TOP COOLER 2 (CUT LETTUCE, SLICED TOMATOES, PICO, SHREDDED CHEESE, RAW SALMON (WHOLE & BITES), HOMEMADE RANCH), PREP TOP COOLER 3 (SLAW, ROMAINE 2, PASTA SALAD) PREP TOP COOLER 4 (SLICED CHEDDAR CHEESE, WINGS, CHICKEN SALAD) AND BEER COOLER (GRITS) IN MAIN KITCHEN.

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: ALL FOOD DISCARDED; SHREDDED CHEESE REPLACED @ 41F, SPINACH & ARTICHOKE DIP REPLACED @ 42F, CAJUN ALFREDO REPLACED @ 41F, DICED TOMATOES REPLACED @ 42F, RAW SHRIMP REPLACED @ 41F, RAW SALMON REPLACED @ 40F

OBSERVED RAW CHICKEN BREAST AND SLICED TOMATOES NOT COOLING AT A RATE THAT WOULD ENSURE THEY REACHED 41F WITHIN 4 HOURS.

C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna

COS: TOMATOES DISCARDED; CHICKEN PLACED IN FREEZER TO COOL

FACILITY RECEIVES KEY DROP DELIVERIES, HOWEVER, NO KEY DROP DELIVERY AGREEMENT BETWEEN FACILITY AND DISTRIBUTOR WAS OBSERVED AND NO TEMPERATURES OR CONDITIONS OF FOOD WAS RECORDED ON INVOICES BY DISTRIBUTOR NOR PERSONNEL FROM FOOD SERVICE FACILITY

C/A: There shall be a key drop delivery agreement between food service facility and food distributor if a facility wishes to receive deliveries after the business hours of the operation, if the following criterion is found to be in compliance by the Health Authority:

1. The permit holder or person in charge of the food service establishment notifies the local Health Authority that key drop deliveries will be received after its business operating hours;
2. For purposes of enforcing this Chapter, an entity performing work under contract for the establishment shall be considered to be an employee of the establishment as defined in DPH Rule 5116-1-.01(41);
3. The business entity providing key drop deliveries to the establishment shall certify in writing to the establishment that the products delivered will be under its control throughout the delivery process to the establishment, and that all products will be delivered to the establishment during the key drop delivery hours pursuant to the secured access arrangement set by the food service establishment complies with paragraphs 4, 5 and 6 of this subsection; and
4. The entity providing the key drop deliveries shall ensure that all products are stored within the food service establishment and not left on loading docks or in an area accessible by the public. Food products shall be stored in compliance with applicable provisions of DPH Rule 511-6-1-.04 and as follows: P (i) Food products requiring temperature control for safety shall be immediately stored within approved temperature control storage equipment verified by the food service establishment management that is capable of maintaining food product temperatures of: (I) 41ºF (5ºC) or less, if held cold; or (II) 135ºF (57ºC) or higher if held hot; or (III) frozen if delivered frozen; and (ii) All food shall be placed within appropriate storage facilities of the establishment to maintain food safety and security so as to protect against contamination and adulteration;
5. The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority; and
6. Receipt of delivery by the food service establishment must be immediately verified by its employees shall ensure that Written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required

PIC WILL PROVIDE EHS WITH COMPLETED KEY DROP DELIVERY AGREEMENT BY 12/28/2025; PIC WILL PROVIDE PROOF OF INVOICES OR LOGS WITH RECORDED TEMPERATURES/CONDITIONS OF FOOD FOR THE NEXT 30 DAYS BETWEEN DISTRIBUTOR AND FACILITY

OBSERVED EXPIRED CFSM CERTIFICATION POSTED IN FACILITY (MICHAEL SPARROW 8/24/2025)

C/A: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

COS: CFSM CERTIFICATION REMOVED; UPDATED ONE POSTED

OBSERVED BACON BITS/SEASONINGS STORED UNCOVERED & UNPROTECTED ON PREP TOP COOLER IN MAIN KITCHEN. OBSERVED ALL FOOD ON STEAM TABLE UNCOVERED AND UNPROTECTED FROM CONTAMINATION IN MAIN KITCHEN. OBSERVED BACON UNCOVERED AND UNPROTECTED ON FLAT TOP AND COUNTER IN MAIN KITCHEN. OBSERVED BACON, ONIONS AND SEASONING STORED UNCOVERED AND UNPROTECTED ON PREP TOP COOLER IN MAIN KITCHEN. OBSERVED RED SAUCE STORED UNCOVERED AND UNPROTECTED ON COUNTER-TOP IN MAIN KITCHEN. OBSERVED TEA URNS STORED UNCOVERED AND UNPROTECTED IN DRINK STATION IN MAIN KITCHEN. OBSERVED RAW RIBS, CUT ONION, CUT LETTUCE, CONTAINER OF GORGONZOLA DRESSING UNCOVERED AND UNPROTECTED IN WIC IN MAIN KITCHEN. OBSERVED 2 ICE BINS IN BAR AREA STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION.

C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION

COS: FOODS COVERED

OBSERVED FOOD COOLING STORED IN PLASTIC CONTAINERS COVERED WITH LIDS/PLASTIC WRAP

C/A: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food

COS: FOOD UNCOVERED

Observed, in prep top cooler (right) bottom, diced tomatoes and chopped herbs stored uncovered. CA: Ensure items are stored covered when not in use. COS: PIC placed plastic wrap on items.

Observed, on top shelf above fryer prep area, chips stored in containers not covered. CA: Ensure food items are stored covered when not in use. COS: PIC placed plastic wrap over chips.

Observed, in main kitchen, ice machine ice shield with black debris/mold. CA: Food-contact surfaces shall be cleaned to sight and touch. COS: PIC cleaned ice shield.

Observed sausage link stored in prep top cooler (right) bottom where it could be exposed to splash or other contamination. CA: Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, dust, or other contamination.

Observed employee wearing a watch while prepping food. CA: Employees shall not wear jewelry while handling food other than a plain wedding band.

Observed wiping cloths stored in sanitizer bucket in grill prep area and main kitchen with a sanitizer concentration of 100 ppm (quat). CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration of 200-400 ppm (quat).