THE PUB

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. Food worker placed lime with bare hands in drink Educated operator. Corrective Action Taken

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

Basic - Ice buildup in bar and storage area reach-in freezer .

Basic - Light shield damaged/in disrepair, in storage area..

Basic - Single-service articles improperly stored. Box of take out container stored on hallway floor, in front of bathroom.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Blue cheese and ranch dressing, date marked past 7 days in walk in cooler . Operator instructed to discard .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler sour cream (49F - Cold Holding); shredded cheese (49F - Cold Holding); overnight in bar make table unit, then placed 30 minutes ago in walk in cooler . Operator unaware of temperature . Operator instructed discard . Corrective Action Taken

Basic - Ice buildup in cook line make table , storage area reach in freezer and bar reach in freezer,.

Basic - Interior of bar microwave has accumulation of black substance/grease/food debris.