JR Speed Enterprises Inc dba Celtic Tavern

6-1A: .04(6)(f)Observed lettuce, white cheese, cole slaw, shredded white cheese, american shredded cheese, hot dogs, raw burger, raw chicken, raw chicken wings, and egg rolls cold holding above 41F in the prep cooler. Prep cooler held ambient air of 51.3F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (person in charge) discarded the lettuce, cole slaw, and all of the cheeses. The rest of the food items were removed to the walk-in-cooler.

15A: .05(6)(q)1&3Observed prep cooler held ambient air of 51.3F Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections .05(1) and .05(2) or shall be discarded. (C) Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

15C: .05(7)(a)2,3Observed the following with debris,

1. walk-in-cooler shelving located by the door
2. exterior of ice machine Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17C: .07(5)(a),(b)1,2,3Observed the flooring underneath the steamer and reach-in-freezers with heavy debris. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

1-2B: .03(3)(c)Observed only the PIC(person in charge) food safety handler certificate posted in public view. While discussing with the PIC, PIC removed is food safety handler certificate from the frame and showed an expired CFSM (certified food safety manager) certificate. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate. (Pf) Corrective Actions: ***FAILURE TO PROVIDE AN APPROVED CFSM (CERTIFIED FOOD SAFETY MANAGER) CERTIFCATE WILL RESULT IN PERMIT SUSPENSION. PERMIT WILL BE REINSTATED WHEN AN APPROVED CFSM IS PROVIDED. ***

2-2D: .06(2)(o)Observed a grill scrubber stored in the only handsink located in the kitchen A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Grill scrubber was removed to the three compartment sink.

4-2B: .05(7)(b)Observed the microwave containing old food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: PIC (person in charge) cleaned the microwave.

10D: .04(4)(d)Observed multiple squeeze bottle not labeled. 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. (C) Corrective Actions: PIC labeled the squeeze bottles.

6-1A: .04(6)(f)Observed two containers of cheese and diced tomatoes cold holding above 41F. Observed three containers of raw chicken and cooked beef cold holding above 41F in the reach-in-cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (person in charge) covered the two containers of cheese and diced tomatoes in the prep cooler. PIC uncovered the three containers of raw chicken and cooked beef for rapid cooling. According to the PIC, the two containers of cheese, diced tomatoes, three containers of raw chicken, and cooked beef came from the walk-in-cooler and placed in the prep cooler and reach-in-cooler this morning. Walk-in-cooler held ambient air temperature of 36.4F.