THE BAT AND BALL PUB

Observed black organic growth in bar ice machine.

CA:(7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Advised PIC to burn, clean and sanitize ice machine.

Observed multiple live drain flies by bar area during time of inspection.

CA:(k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

PIC was advised to contact pest control. PIC provided documentation of an active pest control plan currently in place.

Observed cheddar cheese at 47°F and cooked wings at 46°F in the prep-top cooler. Items had been stored longer than 4 hours at temperatures above 41°F.

CA:(f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

COS: Employee discarded food items

Observed pink organic growth in bar ice machine.

CA:(7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Advised PIC to burn, clean and sanitize ice machine.

Observed no food permit posted during time of inspection

CA:511-6-1.02(1)(f)(1) - Permit, Displayed (C)

1. Post the permit in a location in the food service establishment that is conspicuous to consumers

CA:1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Printed copy of food permit and advised PIC to post it for public view

Observed no food permit posted during time of inspection

CA:511-6-1.02(1)(f)(1) - Permit, Displayed (C)

1. Post the permit in a location in the food service establishment that is conspicuous to consumers

COS:PIC placed the permit in a location visible to the public.

A hole was observed in the tile flooring of the main kitchen.

CA: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.

Advised PIC to repair or replace the damaged tile

Raw chicken was observed stored next to raw hamburger patties in the walk-in cooler.

CA: 1. Food shall be protected from cross contamination by: II) Cooked ready-to-eat food; and P

(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:

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

COS: PIC rearranged the walk-in cooler

All TCS food in prep top cooler stored above 41F

CA:(f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

COS: All TCS food in prep top held longer than 4 hours (Hard boiled eggs, Cut/Diced tomatoes, cheddar cheese, grilled chicken, Beef, lettuce, blue cheese) were discarded

Multiple live and dead cockroaches were observed in the kitchen, including in the meat sink and the four-compartment sink.

CA:(k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

PIC was advised to contact pest control. PIC provided documentation of an active pest control plan currently in place.

Observed 2023 food permit posted

511-6-1.02(1)(f)(1) - Permit, Displayed (C)

1. Post the permit in a location in the food service establishment that is conspicuous to consumers

PIC was advised to ensure that the food permit is renewed and posted before its expiration each year

Excessive accumulation of debris was observed on the stove and underneath the stove.

CA: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

PIC was advised to clean the stove and the area underneath to remove the excessive debris