TAPLOW PUB

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. ROP raw whole beef vacuum packaged on site dated 4/30. Found on cook line. 9 portions still frozen. Warning - From follow-up inspection 2026-05-08: Time Extended

High Priority - Dented/rusted cans present. See stop sale. 1 can of plum tomatoes. Chef removed from shelf. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatloaf prepared on Saturday per Chef. Manager dated. Corrected On-Site

Basic - Light not functioning. 1 light bulb under hood system. Chef called to get replaced. Corrective Action Taken

Basic - Light not functioning.2 light bulbs under hood system. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Ripped/worn tin foil used as shelf cover. Under cutting boards. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some

Basic - Food stored on floor. Bulk oil Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked pasta Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable. Has new cutting boards and replaced them Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados on line washed sticker not removed chef rewashed and took off sticker Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food prepared in a food establishment and dispensed in a vending machine not consumed/sold within 7 days of preparation. See stop sale. Egg salad. Dated 10-1-22 manager disposed of product Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Stored by toothpicks in bar area outside Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. No sanitizer dispensing at this time. In main area and outside bar. Must sanitize in 3 compartment sink

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On rack with condiments Corrected On-Site

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

Basic - Dead roaches on premises. Three dead roaches under hand sink in main kitchen. Corrected On-Site

Basic - Drain cover(s) is present but not attached. Mop sink in main area . Located at main area.

Basic - Floor area(s) covered with standing water. Located in bar area at 1916.

Basic - Floor soiled/has accumulation of debris. Located at cook line - main kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters 1916.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup held in cooler over night 47°.

High Priority - Live, small flying insects in bar area. 3 small flies . Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at room temp over night.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Located at 1916.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Corrected On-Site