The Library Tap and Kitchen

EHS observed non-current inspection report posted at front entrance.

The most current inspection report shall be prominently displayed in public view at all times,

PIC to replace with most current report.

EHS observed lawry seasoned salt bins used as sauce storage containers.

Single-service and single-use articles may not be reused.

PIC to discard, use reusable, washable articles.

EHS observed:

-damaged/melted scoop, ladle, spatula, etc. handles stored as dry -damaged/melted grill scraper stored atop flat top grill -damaged/melted steam table heater adjustment knob -damaged RIC next to grill not holding sufficient temperature for TCS foods. PIC utilizing ice baths in RIC to maintain temperature.

Equipment shall be maintained in a state of repair.

PIC to repair or replace named items.

EHS observed:

-interior top of warewash machine with buildup of scaling -maketable bottom with buildup of rust, grease -exterior of bulk bins with buildup of grease, food debris

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC to increase cleaning frequency of named areas.

EHS observed bags of raw chicken, salmon, shrimp in RIC by grill station with temperatures exceeding acceptable ranges (51-52F). Per PIC items had been thawed that morning and moved into RIC.

Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

PIC removed items to functional cooler. Per PIC, latch for thermostat was bumped within cooler to unsafe ranges. Thermostat reset. EHS advised PIC to return items to cooler once interior temperature is acceptable.

EHS observed grease buildup on hood vents.

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC to increase cleaning frequency sufficient to keep grease from building up.

EHS observed mold-like substance growing on feed lines inside WIC to taps.

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC to have lines cleaned.

EHS observed hole in wall above prep station leading to interior of wall between studs, exposing it to splash/debris.

Walls and Ceilings, Studs, Joists, and Rafters. Except for temporary food service establishments, studs, joists, and rafters may not be exposed in areas subject to moisture.

PIC to have hole covered with smooth, nonabsorbent, cleanable material.

Observed cutting board with multiple scratches and heavy stains

(b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Informed PIC to have cutting boards to replace and re-surface. This must be corrected by 04/29/24

EHS observed grease build-up on hood vents . EHS advised PIC to increase frequency of cleaning to prevent accumulation.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to have hood vents cleaned to prevent buildup. This must be corrected by 04/29/24

EHS observed two employees without hair restraints in main kitchen area.

i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

PIC instructed employees to place on hair restraints. This was COS.

EHS observed several flies swarming in kitchen and in bar area. Head chef informed EHS that due to the weather, the flies have increased.

(k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Informed suggestion to owner of possibly obtaining an eco lab fly light. Also informed owner of removing excess harborage and cleaning dishes at a frequency, and keeping doors closed. This must be corrected by 07/12/23

Upon beginning of inspection EHS observed prep top cooler not holding proper temp for cold holding/TCS foods. Employee informed EHS that prep top cooler usually becomes unplugged or tripped due to table being pushed on electric cord.

q) Good Repair and Calibration.

1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded.
2. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Owner had maintenance repair come visit facility during inspection. Maintenance informed EHS that prep top cooler needs time to cool down since being reset. EHS informed PIC/Owner, when this happens again, to avoid putting any food until it reaches proper temperature. Also if food is in prep top cooler, to pull all food to avoid cold holding issues. This was COS.