SHENANIGANS IRISH PUB

Observed two gallon bags of portioned rice, sliced jalapenos, a bag of cooked pasta, a container or dublin stew, and two containers of lemon juice held in the facility past their expiration date. Food items made in the facility must be used or discarded within 7 days. Commercially prepared food items must be kept per manufacturer's date marking. All food items voluntarily discarded.

Observed several containers of cooked mushrooms, two containers of salsa, and one container of cole slaw cooled packed in large volume containers with tight lids. Observed other food items with plastic wrap and plastic lids tightly sealing containers. Food items should be cooled in loosely covered shallow pans, using ice baths/ice paddles, or in containers with smaller portions. For liquid items, ice may be added as an ingredient to help facilitate cooling as well. Temperatures must be monitored to ensure corrective actions do not need to be taken. COS food items voluntarily discarded

Observed packaged tuna steaks in manufacturer packaging in a reach in cooler thawed with a manufacturer label instructing for the item to be removed from packaging prior to thawing. COS items voluntarily discarded.

Observed multiple single use food storage containers like large sour cream containers reused for other food items. Single-use items such as these food containers must be discarded after use and cannot be reused.

Observed mold-like debris on the interior of the lid and interior gaskets of the ice machine in the main kitchen. The ice machine must be cleaned and sanitized as often as necessary to prevent debris accumulation.

Upon arrival, observed a QUAT spray sanitizer with a concentration greater than 400 ppm and a chlorine spray bottle with a concentration greater than 200 ppm in the main kitchen. Observed a QUAT spray sanitizer with a concentration less than 200 ppm and a chlorine spray bottle with a concentration of 0 ppm in the bar as well as the bar 3-compartment sanitizer basin with a concentration of less than 200 ppm QUAT. Observed QUAT spray sanitizer with a concentration less than 200 ppm in the downstairs server station. All sanitization concentrations must be checked every four hours or as often as necessary to ensure concentrations remain in the appropriate range. COS all QUAT spray sanitizers and the bar 3-comp sink brought to a concentration between 200-400 ppm and chlorine spray sanitizers brought to a concentration between 50-100 ppm.

Observed multiple single use food storage containers like large sour cream containers reused for other food items. Single-use items such as these food containers must be discarded after use and cannot be reused.

Observed a recreational cooler in use for long-term cold holding of mussels on an ice bath. This cooler is not considered a NSF/ANSI commercial grade food storage container and cannot be used to cold hold TCS food items long term.

Observed chlorine sanitizer in use in the main kitchen and bar without test strips in the facility. Appropriate test strips must be onsite for routine testing sanitizer concentrations and for when preparing sanitizer spray bottles. Manager will order chlorine test strips.