OLD TOWN TAVERN

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over sauces inside reach in cooler across cook line. Operator properly arranged. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (49F - Cold Holding); beef patties (48F - Cold Holding) inside reach in cooler across cook line. As per operator for less than 4 hrs. Operator added ice for rapid cooling. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna poke not identified as raw. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing degreaser not labeled next to triple sink. Operator labeled. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed at washing area.

Basic - Standing water in bottom of reach-in-cooler. Observed at salad station.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm)at prep area. Operator replaced solution, retest Sanitizer Bucket (Quaternary 150ppm) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade and holder soiled .

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna poke on the menu , not identify as raw item.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed food containers with food contact surface up. Employee inverted them . Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food containers with water residue inside.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves inside walk in cooler ( the one used for vegetables). Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed a leak underneath the hand sink located by the cook line.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp over onions gravy stored inside reach in cooler, located at cooking line. Operator removed items and placed them correctly. Corrected On-Site

Basic - Clean , cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Employee with no hair restraint while engaging in food preparation. Observed some employees without hairs restraints. Operator provided hair restraints. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board, located at preparation area. Employee removed it. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler, located at kitchen preparation area.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, also observed soiled white cutting boards at cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue on HWS across from dishwasher machine.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed corned beef not date marked inside walk in cooler, as per Manager from previous day. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observe ice bucket not inverted. Next to ice machine. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice bucket stored on floor next to ice machine. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at kitchen area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior on both units at cook line.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen area.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish Machine chlorine 0ppm. Supply bucket empty. Person In Charge replaced supply bucket. 100 ppm. Chlorine. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 10/01/2023 Manager renewed license during inspection. Corrected On-Site Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle over clean plates in kitchen . Moved by manager

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate in ice machine located: rear kitchen.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured co2 tanks. Rear kitchen. Secured by manager. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen beef thawing in standing water. Water faucet turned on. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb over egg roll wrapper. Person in charge moved lamb to store properly.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler 2 hrs; Cooler #1 Slaw, burger, ham, tuna, turkey, cheese, tomatoes, beef, lettuce 48F-50°; ( - Cold Holding) Cooler #2; Reach in cooler #2; lettuce, tomatoes, cheese, fish, egg rolls, chicken, meatballs 51F; ( - Cold Holding) items placed in another cooler. Other cooler is 40F. Refrigerator guy was here when I left. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose in dish room.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in lowboy not dated. Person in charge dated. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish thawing in container sealed. Fish was still frozen and person in charge cut open bags and placed into reach in cooler.

Basic - Equipment in poor repair. Two coolers on cookline #1 is 58° and #2 is 51F.

Basic - Floor tiles missing and/or in disrepair. Floor tiles in kitchen cook line are cracked.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods have grease accumulation. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen floor has unsealed concrete. Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Clean-Up of Vomiting and Diarrheal Events poster emailed to operator. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Establishment offers Tuna Poke Bowl. Employee started marking the raw animal on the menu. Repeat Violation** Corrected On-Site Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed Food Employee Reporting Agreement to operator. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above three compartment sink.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates not stored in protected manner, located at the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood and filter soiled.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen area, back area.Repeat Violation** Repeat Violation

High Priority - Employee washed hands with cold water. Observed employee washing his hands with cold water, manager coached and explained the correct process, employee re-washed his hands correctly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with some old debris on it. Employee cleaned it. Corrected On-Site Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offers tuna poke bowl . Employee started marking the raw item on the menu. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above the 3 compartment sink.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially vacuum packaged tuna thawing In the reach in cooler. Packaged was sealed. Employee started opening the sealed bags. Corrective Action Taken

Basic - Hole in or other damage to wall. Observed next to the back door .

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed bar utensil left inside standing water ( water temperature 44°f).Employee discarded the water. Corrected On-Site

Basic - Observed some Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Warewashing and back area. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board, oven, can opener.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. chlorine test kit

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen shelves, reach in cooler gasket.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen area, back area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen area, throughout the back area.