UNION PUBLIC HOUSE

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Highest temperature at Dishmachine recorded at 158f. Owner called in repair services during inspection. Warning

Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Observed cured meats with HACCP plan not yet submitted/approved to DBPR. Warning - From follow-up inspection 2024-12-27: During callback, no HACCP plan submitted to DBPR. Time Extended - From follow-up inspection 2025-01-30: During callback, HACCP plan for cured meats has been submitted but not yet received. Time Extended - From follow-up inspection 2025-03-05: During callback, HACCP plan not yet received. Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed ROP and Sous Vide of lamb, beef, and duck in walk in cooler. Warning - From follow-up inspection 2024-12-27: During callback, no HACCP plan submitted to DBPR. Time Extended - From follow-up inspection 2025-01-30: During callback, HACCP plan has been submitted but operator was told that there was not sufficient information. Operator is in the process of re-submission. Time Extended - From follow-up inspection 2025-03-05: During callback, has not been received. Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Observed cured meats with HACCP plan not yet submitted/approved to DBPR. Warning - From follow-up inspection 2024-12-27: During callback, no HACCP plan submitted to DBPR. Time Extended - From follow-up inspection 2025-01-30: During callback, HACCP plan for cured meats has been submitted but not yet received. Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed ROP and Sous Vide of lamb, beef, and duck in walk in cooler. Warning - From follow-up inspection 2024-12-27: During callback, no HACCP plan submitted to DBPR. Time Extended - From follow-up inspection 2025-01-30: During callback, HACCP plan has been submitted but operator was told that there was not sufficient information. Operator is in the process of re-submission. Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Observed cured meats with HACCP plan not yet submitted/approved to DBPR. Warning - From follow-up inspection 2024-12-27: During callback, no HACCP plan submitted to DBPR. Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed ROP and Sous Vide of lamb, beef, and duck in walk in cooler. Warning - From follow-up inspection 2024-12-27: During callback, no HACCP plan submitted to DBPR. Time Extended

Intermediate - Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Observed cured meats with HACCP plan not yet submitted/approved to DBPR. Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed ROP and Sous Vide of lamb, beef, and duck in walk in cooler. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed five live flying insects in the following locations: one in dish washing, two in dry storage, and two by ice machine at back of kitchen. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over milk in walk in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink next to make line with pan of sword fish blocking sink use. Operator moved pan away from sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris in hand sink in dish washing location.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speakers on prep line and make line. Operator moved speakers away from food and food prep. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water at 93/117F.

Basic - Old labels stuck to food containers after cleaning. Observed old label on clean dishes on clean dish rack.