PINEVILLE TAVERN

5-202.12 Provide at least 100F water at handsinks. Observed water at hand sink not exceeding 76F. It appeared to EHS that hot water is no longer correctly connected to this sink. CDI- PIC reconnected hot water valve, water at hand sink now exceeding 100F. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed container of cook-line utensils stored in bucket below prep counter with visible oil and debris. CDI- Container and dishes re-w/r/s. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed probe thermometer stored from the previous days service with grease covering the food contact and non-food contact portion. EHS reminded PIC that line cooks should wash the thermometer before storing. CDI- Thermometer cleaned and sanitized. (-1.5)

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed one bag of shredded cheese and one bag of opened hot dogs in RIC which expired yesterday (dated 10/16/26) and one bag of shredded cheese opened with no date mark present. CDI- Both bags of cheese and hot dogs voluntarily discarded. (-1.5)

TRANSITIONAL CONDITION. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted and peeling racks in dry storage, wall mounted rack above 3 compartment sink, and inside some reach in units. Repair shelving so it is smooth and cleanable. No point taken for transitional permit condition. Repair shelving to cleanable condition by 04/10/27. (-0)

TRANSITIONAL CONDITION. 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 dark residue, rust, and food debris on outside and inside of chest freezer in corridor where water heater is kept. No contamination to food observed; all items in sealed packages. No point taken for transitional permit item. Deep clean chest freezer by 04/10/27. (-0)

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water at 3 compartment sink not able to exceed 111F. CDI- Water reaches 130F when water heater settings are adjusted. (-0)

TRANSITIONAL CONDITION. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed yellowing on walls and ceiling around cooking equipment and damaged flooring in room where reach in freezers are located. No point taken for transitional permit condition. Bring into clean condition by 04/10/2027. (-0) TRANSITIONAL CONDITION. 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 need for re-caulking where hand sink meets wall. No point taken for transitional permit condition. Re-caulk by 04/10/27. (-0)