Six Feet Under Pub And Fish House

Observed failure to clean and sanitize the ice machine. Observed black looking dirt on the inside of the ice machine cover. I advised the supervisor to have it clean. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (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.

The floor has mats and coverings that makes it a bit uneasy to properly clean. Observed food debris between mats and card boards on the kitchen floor. I advised the supervisor to have it cleaned. 511-6-1.07(2)(e) - Floor Covering, Mats & Duckboards (C) (e) Floor Covering, Mats and Duckboards. Mats and duckboards shall be designed to be removable and easily cleanable.

Observed the ice machine in the kitchen and the sprite drink nozzle were dirty. Advised the manager to have them clean. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (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.

Observed equipment and utensils being wet stacked not allowing for adequate air-drying. CA: Advised PIC dishes must be air dried prior to storage or use.

Observed TCS foods holding in two prep top coolers above 41 degrees. COS- items were discarded and coolers shall be serviced and able to maintain cold holding temperatures of 41 and below. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (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

Observed the interior of the small ice machine unclean and the interior flap not in good repair. Observed the cutting boards on the prep top coolers stained and with gashes. CA- food contact surfaces shall be cleaned to sight touch. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (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.

Observed the sanitizer concentration showing too low in the bar dish machine and the sanitizer concentration showing pass 400ppm in the bar 3 compartment sink and bucket. COS- bucket and sink were remade. Dish machine shouldn’t be used until more sanitizer is purchased. 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)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P

3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P

4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P

5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P and

6. If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that:

(i) complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), P

(ii) complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, P

(iii) displays the EPA device manufacturing facility registration number on the device, Pf and

(iv) is operated and maintained in accordance with manufacturer’s instructions. Pf.

7. On-site chemical sanitizer generating equipment with active ingredients, such as copper, must be registered as pesticides. The active ingredient may be part of the equipment or separately added.

Observed failure to maintain food contact surfaces clean to sight and touch. Observed heavy buildup on piercing blade of can opener. Observed mild build up on baffle of ice machine. PIC had can opener cleaned and sanitized PIC burned ice and has contacted their cleaning company to have machine serviced

Observed failure to label working containers of in use toxic substances with the common name of the contained product. Observed several spray bottles in facility without indication as to its contents PIC labeled bottles

Observed hand sink in top bar with ice and mat in basin. Hand sink cannot be used for any other use other than handwashing. PIC removed mat (COS).

Observed wet cloths on top of oysters and mussels in walk in and reach in coolers. Food shall be protected from miscellaneous source of contamination. PIC removed cloths.

Observed several employees prepping food while wearing items on their writs. While preparing food, employees shall not wear other jewelry other than a plain band on hands and wrists. PIC had employees remove items.

Observed leftover sticker debris outside of stored container as clean. Observed residue on outer portion on ice scoop container. Non food contact surfaces shall be clean to sight and touch. PIC will have all areas cleaned by 07/28/2023.