HARP & CROWN PUB & KITCHEN

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed one employee recomtaminate hands by not turning the hand sink off with a paper towel. CDI - Employee was educated and they rewashed hands.

REPEAT 3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed three dented cans in dry storage. CDI - Items were removed to be returned to the supplier.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 70 degree fried onion straws and fried garlic. CDI - These items were added to the TPHC policy and were labeled for the time they finished cooking.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a deep plastic container of potato soup attempting to cool while sitting on top of a bed of ice. CDI - Item was moved to a metal pan and placed in the walk-in to rapidly cool. Observed cauliflower attempting to cool in the prep cooler. CDI - Item was brought to the walk-in to rapidly cool.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one container of salt/pepper without a label.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the mop sink area. Improvements made from previous inspection.

REPEAT 3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed boiled eggs stored in water. Improvements made from previous inspection.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed several soiled wiping cloths stored on prep surfaces. Observed 0ppm Quat in the sani buckets. Observed a sanitizer bucket stored on top of a prep surfaces.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed two spray hoses hanging below the flood rim. CDI - Spray hoses were hung up on a hook.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

REPEAT 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 floor paint throughout the kitchen and degrading cement in and around the dish machine room.

REPEAT 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed two employees recontaminate hands after washing by not using a paper towel to turn off the sink. CDI - Employees were educated and rewashed hands. EHS observed great improvement in hand washing from previous inspection.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed beer kegs stored in front of the front kitchen hand sink. CDI - Items were removed.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can in dry storage. CDI - Item was removed to be returned to the supplier.

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 one open package of ham without a datemark. CDI - Manager dated for the date it was opened.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a container of cooked vegetables cooling in a prep surface at 109 degrees. Observed a deep plastic tub of corn chowder cooling in an ice bath. CDI - Both items were moved to the walk-in cooler to aid in cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies in the dry storage closet.

REPEAT 3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boiled eggs stored in water. Observed one box of chicken stored on the WIC floor. Improvements made from previous inspection.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a cook with a soiled wiping cloth hung over his shoulder.

3-302.15 Wash fruits and vegetables prior to use. Observed an avocado in a prep cooler with sticker still attached.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a chef knife stored in between the wall and the knife holder.

4-501.11 Maintain equipment in good repair. Observed a broken prep cooler lid that is not attached properly.

5-205.15 Maintain a plumbing system in good repair. Observed a sink faucet leaking in the outside bar.

REPEAT 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 floor paint throughout the kitchen and degrading cement in and around the dish machine room. Managers have been discussing plans to repair the floor and have covered target areas with rubber mats.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Manager was unable to provide a Vomit and Diarrhea clean-up plan during inspection. CDI - EHS provided during inspection.

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 three employee drinks stored on top of prep surfaces.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employees handle soiled wiping cloths and then make a glove change without washing hands. Observed an employee handle raw foods and then change gloves without washing hands. CDI - Employees and managers were educated. Employees no wash hands in between glove use.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. Observed containers inside of both bar hand sinks. Observed missing soap and paper towels for bar hand sinks. Observed missing hand wash signs for several hand sinks throughout the establishment. CDI - Managers cleared both hand sinks of objects. Soap and paper towels were provided for all hand sinks.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored above beer bottles, raw eggs stored above sauces, and raw bacon stored above ready-to-eat foods in the walk-in cooler. CDI - Items were moved to the correct order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine in the dish machine. CDI - Machine was primed to the appropriate concentration. Managers called Ecolab and they will be making a visit check on the machine today.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed buttermilk, roasted cherry tomatoes, house-made garlic aioli, and chicken stock sitting beside the grills and make line above 41 degrees. CDI - EHS provided a TPHC policy for these items during inspection. Employees stated that all of these items were under temperature control until 11:00am. Past inspection reports show that TPHC has been used.

10-DAY VERIFICATION REQUIRED 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed missing disclosure on the main menu. Observed missing asterisks for burgers on the main menu. Observed missing consumer advisory, disclosure and asterisk for the Burger on the Lunch Menu.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bag of unidentified medication pills stored in a cup above the prep line. Observed two spray bottles of chemical without labels. CDI - Medications were removed. Spray bottles were labeled.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed missing labels for several bins of spices and unidentifiable products in the storage closet.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a large light gap around the back kitchen door, next to the office.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed raw fish and eggs stored in water inside of the prep coolers. Observed a screw and bolt inside of a container of candied pecans. CDI - Pecans were voluntarily discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee preparing food while wearing a watch.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on prep surfaces throughout the kitchen.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed bowls without handles being stored inside of dry spices in the storage closet.

5-203.14 Provide a back flow prevention device when required. -P Observed two spray hoses connected to hose bibs without a back flow prevention devices. CDI - Hoses were removed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and a missing drain plug for the right side dumpster.

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 floor paint throughout the kitchen and degrading cement in and around the dish machine room.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed blanched fries in walk-in cooler cooling at a rate too slow to meet cooling parameters. Product prepared @10:30am. Product covered with ice but after 50 min time interval, minimal temperature change. CDI: Education provided and product submerged into ice baths and shallower portions for more rapid cooling. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed lettuce/tomato in walk-in cooler cooling at a rate too slow to meet cooling parameters. Product prepared @10:45am. CDI: Education provided and product uncovered for more rapid cooling. Observed romaine lettuce cooling in reach-in portion of salad make table. Product prepared 10:45am. Product uncovered but after 50 min time interval, minimal temperature change. CDI: Education provided and PIC separated product into shallower portions and submerged into ice bath for more rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boiled egg being held above 41F in salad make table. Food employee stated product prepared 04/06/25. CDI: Education provided and PIC voluntarily discarded product.

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 sheppard’s pie mix being held in 1-door reach-in cooler with no date label. Food employee stated product prepared Sunday, 04/06/25. REPEAT VIOLATION.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed blanched fries cooling in walk-in cooler in plastic bus tubs in large batches. Product covered with ice but after 50 min time interval, minimal temperature change. CDI: Education provided and product submerged into ice baths and shallower portions for more rapid cooling. Observed lettuce/tomato cooling in walk-in cooler in covered metal insert pans. CDI: Education provided and product uncovered for more rapid cooling. Observed romaine lettuce cooling in covered cambro container in reach-in portion of salad make table. Product uncovered but after 50 min time interval, minimal temperature change. CDI: Education provided and PIC separated product into shallower portions and submerged into ice baths for more rapid cooling.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -Pf Observed no written policy for employee health. Facility has poster as "quick reference". EHS provided education and provided copy of EH policy via email. EHS will return within 10 days to verify EH policy signed by staff. VERIFICATION REQUIRED.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for vomit & diarrhea cleanup. CDI: EHS provided copy of V&D procedures and PIC printed during inspection.

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

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letters for salmon offered undercooked on menu. CDI: PIC obtained PD letter from supplier.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few metal insert pans stored as clean soiled with stickers/sticker residue. CDI: Education provided and dishes sent to be re-W/R/S.

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 chicken, sherry cabbage, and boursin sauce being held in 2-door reach-in cooler with no date labels. CDI: Education provided and product backdated. **FAILURE TO DATE LABEL PRODUCT UPON PREPPING CAN RESULT IN FOOD BEING DISCARDED AT NEXT INSPECTION**

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf Observed no written procedures for buttermilk wash and coconut milk wash held on counter at fry station. Food employee stated product discarded every 3-4 hours and replaced with new. EHS provided TPHC forms to PIC via email. CDI: PIC completed TPHC form during inspection. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf Observed no time stamps on buttermilk wash and coconut milk wash held on counter at fry station. CDI: Education provided and food employee time stamped product.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed various TCS items on menus offered undercooked (salmon, eggs, hollandaise sauce) missing disclosure. EHS will return within 10 days to verify facility added full consumer advisory to menus. VERIFICATION REQUIRED.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed ground beef thawing in prep sink under running water but not submerged in water. CDI: PIC placed product in bowl under running water. Observed ground sausage thawing on drain board of prep sink in bowl but not under running water. CDI: Food employee moved product back to cooler until ready to prepared product.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach in kitchen at entrance. EHS recommended more frequent pest control.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips in facility at time of inspection. EHS will return within 10 days to verify test strips obtained. VERIFICATION REQUIRED.

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 fan covers in walk-in cooler soiled with buildup.