KING GEORGE TAVERN

Observed an employee heat up chili and marinara sauce using the hot holding unit.

CA: 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.

COS: Employee explained that she prepared both food items items the night before and kept them in the fridge before placing chili and marinara in the hot holding unit this morning. The TCS food items were in the hot holding unit for about 30 minutes and measured 50 and 65F. Employee was asked to reheat those food items on the stove so it reaches 165F.

Observed heavy debris in three compartment sink. CA: Equipment food-contact surfaces and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Discussed with PIC to have the sinks cleaned and sanitizer as soon as possible. Once cleaned provide a photo proof via email by

CA: A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf Observed TCS foods in the prep top cooler and walk-in cooler not date marked. COS: PIC added date markers to food items

CA: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. Observed opening at the bottom of door leading to dumpster. Discussed with PIC that door shall be sealed at the bottom or screen door shall be in place to prevent pest and rodents from entering the facility.