IRISH CUE

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed an employee drink bottle stored inside of the bar ice chest.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a container of Television remotes stored on the side of a hand sink. CDI - Item was removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 10ppm chlorine sanitizer in the dish machine. CDI - Machine was primed to the appropriate concentration. Reduction in points due to different citation.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed hot dogs, rice and open container of chili with no date marks. CDI - Packages voluntarily discarded.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed cups full of single service forks and spoons with the handles all facing down. Contamination occurs when employees touch the eating portions of the utensils.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed chipping p[aint and cracks in the main kitchen floor.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at men’s restroom hand sink. CDI: PIC provided paper towels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QAC sanitizer being utilized at 3-compartment sink. Product unable to withstand hot water temperatures at dish machine. Chlorine only to be used. CDI: Education provided and PIC provided chlorine sanitizer. Dish machine primed- 100ppm. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese and hot dogs being held above 41F in small make table. All other foods in unit non-TCS. Ambient temperature of unit 43F. PIC voluntarily discarded product. PIC stated cheese will be held in 3-door reach-in cooler and hot dogs in freezer until unit repaired. EHS will return within 3 days(02/10/2025) to verify unit repaired and properly maintaining TCS foods at or below 41F. VERIFICATION REQUIRED.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed hot dogs in small make table with no date label. CDI: PIC voluntarily discarded product.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed white buildup on catch plate inside ice machine.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer levels at dish machine- 0ppm. PIC and EHS attempted to prime unit 5 times. Facility to make solution by hand utilizing 3-compartment sink until repaired. EHS will return within 3 days to verify unit properly dispensing sanitizer. VERIFICATION REQUIRED.

5-202.12 Provide at least 100F water at handsinks. Observed no hot water at hand sink.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No chlorine test strips provided during inspection. VR required within 10 days.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water in kitchen at 3 compartment sink or hand sink. CDI- PIC has voluntarily closed the food service until hot water can be restored. Bar will remain open with packaged food options.