BRANCH HOUSE TAVERN

Observed squeeze several bottles, throughout the food service establishment, to not be labeled with their common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: PIC instructed employee to label all bottles during the inspection.

Observed there to be an accumulation of pink slime inside the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC voluntarily turned the ice machine off to allow the ice to drain before having to clean it, which will happen at COB.

Observed all sanitizer buckets to have a concentration of 0ppm when tested. Employee had connected rinse aid, instead of sanitizer, to the connection hose. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration of 50-100ppm (chlorine) and 200-400ppm (quaternary ammonium. COS: PIC manually prepared a sanitizer in the 3-comaprtment sink and the concentration read 200-400ppm when tested.

Observed clean plates, bowls, and other equipment to be stored upright with no protection from any overhead contaminants. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted.

COS: PIC, and employees, voluntarily inverted dishes to ensure that no overhead contamination could occur.

Observed hand sink to not be caulked to the wall. Also observed gasket, located on the bottom cooler drawer, to be broken. All physical facilities shall be maintained in good repair.

PIC to re-caulk the sink to the wall and replace the cooler drawer's gasket in 10 day's time.

Observed 2 pairs of tongs, in between use, to be held in water at 101F. . During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135°F (57°C). COS: Employee heated water up to 165F and placed it back on the steam table.

Observed a wet mop to not be in a position to adequately air dry. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. COS: PIC voluntarily placed mop in the proper position to ensure adequate air-drying occurs.