DUBLIN BAR & GRILL

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED PREVIOUS MINOR VIOLATION #38 NOT CORRECTED FROM REPORT #1974292 DATED 4/24/17: FOUND EXHAUST VENTS INSIDE BOTH RESTROOMS NOT IN WORKING ORDER. MUST REPAIR EXHAUST VENTS INSIDE BOTH RESTROOMS SO AS TO EXTRACT ODORS FROM RESTROOMS. MUST CORRECT. SERIOUS VIOLATION: 7-42-090

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED FOIL BEING USED TO WRAP A LARGE CUTTING BOARD IN THE COOK LINE BECAUSE THE CUTTING BOARD IS WORN AND UNSMOOTH. INSTRUCTED NOT TO USE FOIL TO COVER COOKING EQUIPMENT AND TO MAINTAIN ALL FOOD PREP SURFACES TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED CUTTING BOARDS AND BOTTLES OF SAUCES STORED ON THE FLOOR IN THE COOK LINE AND PREP AREA. ALSO NOTED BOXES OF BEER STORED ON THE FLOOR IN BASEMENT DRY STORAGE. INSTRUCTED TO STORE ALL FOOD SERVICE MATERIALS AT LEAST 6 INCHES OFF THE FLOOR.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOUND 4 MEDIUM SIZED CONTAINERS HOLDING DIFFERENT KINDS OF BEANS AT THE SHELVING RACK LOCATED IN FRONT OF THE BASEMENT WALK-IN COOLER. ALSO FOUND SMALL GLASS CONTAINERS AT SHELVING RACK ABOVETHE 2-COMP SINK AT THE SIDE SALAD PREP AREA HOLDING DIFFERENT NUTS AND SPICES NOT LABELED. All food not stored in the original container shall be stored in properly labeled containers. MUST PROVIDE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: FOUND CERAMIC PLATES IMPROPERLY STORED AT THE KITCHEN PREP LINE.MUST ALWAYS STORE UPSIDE DOWN TO PREVENT CONTAMINATION.MUST PROVIDE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND EXHAUST VENTS INSIDE BOTH RESTROOMS NOT IN WORKING ORDER. MUST REPAIR EXHAUST VENTS INSIDE BOTH RESTROOMS SO AS TO EXTRACT ODORS FROM RESTROOMS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED WASH CLOTHS SITTING ON COUNTER TOPS THROUGHOUT THE KITCHEN PREP AREA. MUST ALWAYS KEEP WASH CLOTHS PROPERLY STORED IN SANITIZING SOLUTION UNTIL USED.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK FOOD CONTAINERS IN BASEMENT DRY STORAGE AREA MUST BE LABELED TO IDENTIFY FOODS STORED AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: BROKEN GASKETS AT 2 DOOR PREP LINE COOLERS.INSTRUCTED TO REPLACE BROKEN GASKETS AND MAINTAIN. BLACKENED WORNED OUT CAULK ABOVE THE DISHWASHING 3 COMPARTMENT SINK.INSTRUCTED TO REPAIR SURFACE MUST BE SMOOTH,EASILY CLEANABLE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT INCLUDING FLOOR DRAINS IN NEED FOR A DETAIL CLEANING AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED 2 DOOR PREP LINE COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 45.1 F, FOUND SALAD DRESSINGS AND BEEF STEW INSIDE COOLER.COOLER IS TAGGED HELD FOR INSPECTION AT THIS TIME. INSTRUCTED MANAGER TO REPAIR COOLER, AMBIENT AIR TEMPERATURE MUST BE 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE INSIDE THE 2 DOOR PREP LINE COOLER RANCH DRESSING AT 47.4F,BEEF STEW AT 46.7F,LAMB AT 44.1F,PASTAS 52.2F,CHEDDAR CHEESES AT 47.7F. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A).

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK FOOD CONTAINERS IN BASEMENT DRY STORAGE AREA MUST BE LABELED TO IDENTIFY FOODS STORED AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: BROKEN GASKETS AT 2 DOOR PREP LINE COOLERS.INSTRUCTED TO REPLACE BROKEN GASKETS AND MAINTAIN. BLACKENED WORNED OUT CAULK ABOVE THE DISHWASHING 3 COMPARTMENT SINK.INSTRUCTED TO REPAIR SURFACE MUST BE SMOOTH,EASILY CLEANABLE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT INCLUDING FLOOR DRAINS IN NEED FOR A DETAIL CLEANING AND MAINTAIN.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCES THROUGHOUT INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINTAINED. SERIOUS VIOLATION 7-38-005(A).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CUTTING BOARDS AT COOLER/PREP TABLES WITH STAINS/DEEP CUTS.INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN. OBSERVED PEELING PAINT ON WOODEN SHELVINGS IN THE BASEMENT DRY STORAGE AREA.INSTRUCTED TO SEAL USING A NON-TOXIC FINISH AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN BAR GUNS AND HOUSING ATTACHED AT BAR AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED GREASE BUILD-UP ON CEILING NEXT TO KITCHEN HOOD.INSTRUCTED TO REMOVE GREASE BUILD-UP AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED INTERIOR PANEL OF ICE MACHINE IN DISREPAIR ON LEFT SIDE. REATTACH PANEL AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURE OF SERVICE PREP COOLER BY THE ICE MACHINE TO BE IMPROPER AT 48.7F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. MANAGER IMMEDIATELY CALLED COMPANY FOR MAINTENANCE. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER TO BE IMPROPER:-CHICKEN 60.9F, CHEESE 46.2F, EGG WHITE 45.6F, TURKEY 48.8F, HAM 47.5F, TOMATOES 51.9F. MANAGER IMMEDIATELY HAD EMPLOYEES DISPOSE OF LBS OF PRODUCTS WORTH $ THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE OF BAR AND FLOORS UNDERNEATH DISH WASHER AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED LEAKAGE AT FAUCET OF 3 COMPARTMENT SINK AT THE DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MAINTAIN THE FLOOR DRY BEHIND THE BAR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: SEVERAL PREP COOLERS MISSING VISIBLE THEMOMETERS. MUST PROVIDE VISIBLE THERMOMETERS INSIDE OF ALL PREP COOLERS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE SALAD PREP COOLER WITH AN AIR TEMPERATURE OF 46F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN, CHEESES AND SALAD DRESSINGS. MANAGEMENT INSTRUCTED TO MAINTAIN THE COOLER BELOW 40F. THE THERMOSTAT WAS TURNED DOWN AND THE COOLER IS NOW MAINTAINING A TEMPERATURE OF 39F. CRITICAL VIOLATION 7-38-005A.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES IN THE SALAD PREP COOLER. OBSERVED CHICKEN AT 52.8F, TURKEY AT 46.4F, HAM AT 48.9F, EGGS AT 51.8F, VARIOUS SALAD DRESSINGS AT 48.5-50F, BLUE CHEESE CRUMBLES AT 46.4F, MOZZARELLA CHEESE AT 45.8F, ROASTED RED PEPPERS AT 49.4F. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH $32. CRITICAL VIOLATION 7-38-005A.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE IN THE DISHROOM. REPLACE BROKEN/MISSING FLOOR TILES BEHIND THE BAR AND REGROUT THE FLOOR WHERE NEEDED.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE VISIBLE THERMOMETERS INSIDE OF ALL OF THE PREP COOLERS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED ICE SCOOP STORED IN THE ICE BIN NEXT TO THE BAR. MUST STORE THE ICE SCOOP OUT OF THE ICE BIN.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND 15 LBS OF BEEF STEW IN A LARGE CONTAINER STORED IN WALK-IN COOLER AT 66.5F, STEW PLACED IN COOLER A DAY BEFORE. INSTRUCTED MGR TO COOL DOWN FOOD PROPERLY AND HOLD AT 40F OR LOWER. STEW DISCARDED VALUED AT $30.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ICE BIN AT BAR AREA A CROSS FROM CUSTORMERS SEATING MISSING A COVER, INSTRUCTED TO INSTALL.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: BOXES OF TOMATOES STORED ON FLOOR, INSTRUCTED TO KEEP OFF FLOOR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MISSING THERMOMETER AT FRONT DOUBLE DOOR COOLER, INSTRUCTED TO INSTALL.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ICE SCOOP STORED ON CUBES, INSTRUCTED TO STORE OFF CUBES.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NO SANITIZING RINSE WAS OBSERVED AT THE LOW TEMPERATURE DISHMACHINE. 0 PPM CHLORINE WAS OBSERVED. A TECHNICIAN WAS ONTIE FROM TRY-CHEM SERVICES TO REPAIR THE MACHINE. IT IS NOW AT 100 PPM CHLORINE FOR THE FINAL RINSE. ALSO OBSERVED FOOD HANDLING EMPLOYEE WASH AND RINSE SEVERAL SPATULAS WITHOUT SANITIZING THEM AND PROCEED TO USE THEM FOR COOKING FOOD. MANAGEMENT WAS INSTRUCTED TO SET UP THE 3 COMPARTMENT SINK TO WASH, RINSE AND SANITIZE DISHES WITH 100 PPM CHLORINE. CRITICAL VIOLATION 7-38-030.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPAIR THE STAINLESS STEEL FLOORING IN THE BASEMENT PRODUCE WALK-IN COOLER WHERE THE FLOOR SECTIONS ARE SEPARATING FROM THE BASE OF THE WALK-IN COOLER. MAINTAIN THE FLOOR DRY BEHIND THE BAR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. REPAIR THE WALLS AND CEILING IN THE UTILITY ROOM NEXT TO THE PREP AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE THE MISSING LIGHT SHIELD IN THE BASEMENT WALK-IN COOLER. REPLACE THE CRACKED LIGHT SHIELDS IN THE DISHROOM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE EXPOSED HANDSINK IN THE PREP AREA NEXT TO THE DISHROOM IS SLOW DRAINING. MUST REPAIR AND MAINTAIN.