THE MEADOWS PUB

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began work then started to scoop ice without washing their hands. Employee sanitized the ice scoop and washed their hands. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

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. Emailed handouts to the operator. Repeat Violation

Basic - Hole in or other damage to wall. 6x6 inch hole in the wall behind the stand up reach in cooler across from the dishmachine. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sinks at both bar areas.

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler in the preparation area and the beer reach in cooler in the back bar area. Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed handouts to the operator.

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. Emailed handouts to the operator.

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. Provided handouts to the operator. Operator filled out 1 of the forms before the end of the inspection.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Employee labeled the bottles Corrected On-Site

Basic - Equipment in poor repair. Food cart in the kitchen rusted.

Basic - Hole in or other damage to wall. 6x6 inch hole in the wall next to the stand up reach in cooler in the kitchen. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler in the salad preparation area.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled lime with their bare hand while cutting. Employee discarded the limes. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cheese sauce in the walk-in cooler. Manager placed the eggs below the cheese sauce. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee handled lime with their bare hand while cutting. Employee discarded the limes.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle in the bar area soiled.

Basic - Floors not maintained smooth and durable. In the pantry area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Hole in or other damage to wall. 6x6 inch hole in the wall next to the stand up reach in cooler in the kitchen.

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on the reach in cooler in the preparation area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning - From follow-up inspection 2022-12-21: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Floors in the pantry area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning - From follow-up inspection 2022-12-21: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach in cooler in the bar area back room. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning - From follow-up inspection 2022-12-21: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in the walk-in cooler. Owner placed the chicken below the beef. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked onions (52F - Cold Holding); Swiss cheese (50F - Cold Holding) stored on ice on the cook line. Owner stated the items had been on ice for 1 hour. Owner placed the items in the reach in cooler. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Hand washing sink in the pantry area. Owner placed soap at the hand washing sink. Corrected On-Site

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

Basic - Drain cover missing. Under the three compartment sink.

Basic - Equipment in poor repair. Gaskets on the reach in cooler in the preparation area torn. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Floors not maintained smooth and durable. Floors in the pantry area.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink at the bar area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach in coolers at both bars.

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water. Owner placed the fish under running water. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then clean utensils without washing hands. Instructed manager and employee on the correct hand washing protocol..

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork ribs cooked on 1/16 with no date mark. Employee placed a date mark on the item. Corrected On-Site

Basic - Equipment in poor repair. Gaskets on the reach in cooler on the cook line torn.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink at the bar.

Basic - Ripped/worn tin foil used as shelf cover. Spice shelf on the cook line.