PUBLICAN TAVERN K1 (T3 MAIN)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. HOOD FILTER ABOVE DISHMACHINE VERY DIRTY ,MUST BE REPLACED; PORTABLE AIR FAN IN DISH AREA NOT CLEAN MUST CLEAN AND MAINTAIN; REAR DOOR SWEEP MUST BE READJUSTED TO PROPERLY SEAL DOOR

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. SHELVES AND PIPE CONNECTION IN COOKING LINE/PREP AREA NOT CLEAN MUST CLEAN AND MAINTAIN; LIGHT SUPPORT IN THE BAR AREA UNCLEAN,MUST CLEAN AND MAINTAIN

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. FLOORS ON CORNERS OF THE WALK IN COOLER UNCLEAN MUST DETAIL CLEAN AND MAINTAIN

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. WALLS IN DISH AREA NEEDS REPAINTING ,KEEP CLEAN AND MAINTAIN; CEILING ABOVE BAR AREA UNCLEAN, WOOD CEILING IN DINING AREA UNCLEAN WITH DUST ACCUMULATION,CEILING FAN IN DINING AREA UNCLEAN MUST CLEAN AND MAINTAIN,

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: VENT COVER IN BAR AREA WITH DUST ACCUMULATION MUST CLEAN AND MAINTAIN

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. AIR FAN IN WALK IN COOLER AND PREP COOLERS UNCLEAN,MUST CLEAN AND MAINTAIN; SHELVES INSIDE WALK IN COOLER UNCLEAN,MUST CLEAN AND MAINTAIN; ROLLERS OF SHELVES INSIDE WALK IN COOLER RUSTED,MUST REPLACE ROLLERS

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. TRAYS AND CART FOR STORING CLEAN PLATES AND UTENSILS UNCLEAN,MUST CLEAN AND MAINTAIN,INSTRUCTED TO RETURN PLATES ,CUPS AND OTHER UTENSILS IN THE DISHMACHINE

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. LOOSE SCREW ON FLOOR INSIDE WALK IN COOLER MUST BE FIXED/ SCREW TIGHTLY

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. CEILING INSIDE WALK IN COOLER WITH DUST ACCUMULATION,MUST CLEAN AND MAINTAIN; DAMAGED WALLS AT THE REAR END MUST BE REPLACED

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. 2 BROKEN LIGHT SHIELDS AT THE REAR AREA MUST BE REPLACED

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOR NEXT REGULAR INSPECTION

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOR NEXT REGULAR INSPECTION

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: FOR NEXT REGULAR INSPECTION

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. COOLER AT IMPROPER TEMPERATURE 50.2F,CRITICAL VIOLATION,CITATION ISSUED,NOT ABLE TO HOLD COLD FOOD AT 40F OR BELOW,TAGGED COOLER,TECHNICIAN CAME TO FIX THE COOLER,MUST BE 40F OR BELOW

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less.POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE,CRITICAL VIOLATION,CITATION ISSUED;FOUND COOKED CHICKEN AT 48.2F,COOKED TURKEY AT 45.9F,GRATED CHEESE AT 46.9F,ALFREDOS SAUCE 47.8F,MARINARA SAUCE 49.5F,BOLOGNESE SAUCE 48.6F TOTAL 10 LBS $150.00,MANAGER DISCARDED THE FOOD;COLD FOOD MUST BE 40F OR BELOW

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND 30 LIVE FRUIT FLIES ON THE WALLS OF THE BAR AREA,SERIOUS VIOLATION,CITATION ISSUED,INSTRUCTED TO CALL PEST CONTROL COMPANY FOR SERVICE,MUST NOT HAVE FRUIT FLIES IN THE RESTAURANT;GIVEN 5 DAYS 08-12-10 TO CORRECT THE VIOLATION

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE LID IN ICE BIN AT BAR AREA;INSTRUCTED NOT TO USE ICE FROM 1 ICE BIN FILLED WITH BOTTLES; MUST RECAULK DISH AREA SINK AND WALLS;MUST CLEAN DISH AREA HOOD-FULL OF DUST,CLEAN AND MAINTAIN

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. ALL FLOOR DRAINS KITCHEN AND BAR MUST CLEAN AND MAINTAIN

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETER IN PREP COOLERS