ROSE & CROWN

OBSERVED PRIME RIB PORTIONED OUT, WRAPED TIGHTLY IN BAGS AND "STUFFED" IN PLASTIC CONTAINER TO COOL

C/A: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

COS: PIC REMOVED PRIME RIB, PUT ON FLAT PAN AND PLACED INTO FREEZER TO COOL QUICKER

OBSERVED EMPLOYEE HANDLE RAW HAMBURGERS AND GRAB A HANDFUL OF SWISS CHEESE SLICES OUT OF A PAN IN THE COOLER DRAWERS IN GRILL PREP AREA. EMPLOYEE PLACED THEM BACK IN THE PAN FOR SERVICE WITHOUT REMOVING GLOVES, WASHING HANDS AND RE-GLOVING.

C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands.

COS: WHOLE CONTAINER OF SWISS CHEESE SLICES WERE DISCARDED, EMPLOYEE REMOVED GLOVES AND WASHED HANDS

OBSERVED RAW BEEF AND RAW LAMB STORED ABOVE RTE PRIME RIB AND CORNED BEEF IN WIC IN MAIN KITCHEN

C/A: Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

COS: FOOD WAS RE-ARRANGED TO HAVE RAW PROTEINS UNDER RTE FOOD

OBSERVED CHICKEN WINGS, ONIONS AND RAW CHICKEN BREASTS STORED UNCOVERED IN PREP TOP COOLER 3 IN MAIN KITCHEN. OBSERVED MULTIPLE SAUCES AND SOUPS STORED UNCOVERED IN STEAM TABLE IN MAIN KITCHEN. OBSERVED BEETS STORED UNCOVERED IN SMALL PREP TOP COOLER IN THE MAIN KITCHEN.

C/A: FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION

COS: FOOD COVERED WITH WRAP/FOIL/PANS

OBSERVED EXCESSIVE BLACK BUILD UP IN DISPENSING NOZZLES OF BOTH SODA GUNS IN THE BOTTOM BAR

C/A: FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH

COS: DISPENSING NOZZLES CLEANED AND SANITIZED

OBSERVED RAW CHICKEN BREAST AND RAW FISH CONTIANERS STORED IN DIRECT CONTACT WITH COOKED CHICKEN WINGS IN PREP TOP COOLER #4 IN MAIN KITCHEN. OBSERVED RAW CHICKEN TENDERLOINS STORED ABOVE RAW FISH IN PREP TOP COOLER #4 IN MAIN KITCHEN

C/A: Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food

COS: FOOD RE-ARRANGED

OBSERVED STEAK SAUCE/GRAVY COOKED AND COOLED DOWN WITH DATE LABELS OF: 8/8 & 9/2025 STORED IN PREP TOP COOLER ONE FOR SERVICE

C/A: A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days . P

2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days

COS: FOOD DISCARDED

OBSERVED SHRIMP IMPROPERLY THAWING IN SEAFOOD SINK IN MAIN KITCHEN; SHRIMP WAS OBSERVED THAWING IN STANDING WATER

C/A: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

COS: PIC TURNED ON FAUCET TO LET WATER FLOW OVER FOOD

OBSERVED EMPLOYEE HANDLE RAW CHICKEN AND TOUCH CLEAN EQUIPMENT AND FRY BAGS WITHOUT REMOVING GLOVES AND WASHING HANDS BEFORE DONNING NEW GLOVES IN THE FRY AREA IN THE MAIN KITCHEN.

C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

After handling soiled equipment or utensils, During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks, When switching between working with raw food and working with ready-to-eat food, Before donning gloves to initiate a task that involves working with food and After engaging in other activities that contaminate the hands.

COS: PIC INSTRUCTED EMPLOYEE TO WASH HANDS BEFORE DONNING NEW GLOVES

OBSERVED PERSONAL TUMBLERS AND WATER BOTTLES STORED THROUGHOUT THE MAIN KITCHEN

C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

COS: ITEMS REMOVED/DISCARDED

OBSERVED HAND SINK BLOCKED BY TRASH CAN AND TRAY SITTING ON TOP OF IT IN MAIN KITCHEN NEAR FRY AREA. OBSERVED GRITS AND UTENSILS STORED IN HAND SINK NEAR DESSERT PREP TOP COOLER IN MAIN KITCHEN. OBSERVED ICE DUMPED IN HAND SINK IN BAR 2 (UPSTAIRS) AS WELL AS EMPLOYEE DUMPING SANITIZING WATER IN THE HAND SINK IN BAR 2.

C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing

COS: TRASH CAN AND TRAY REMOVED; PIC INSTRUCTED EMPLOYEES TO NOT DUMP ANYTHING IN HAND SINKS

NO HANDWASHING CLEANSER OBSERVED AT HAND SINKS IN BAR 1 (DOWNSTAIRS).

C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap

NO HAND DRYING PROVISIONS OBSERVED AT HAND SINK IN BAR 1

C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures

OBSERVED AVOCADO, PEACH, CONTAINER OF BEETS AND CONTAINER OF GOLDEN BEETS STORED UNCOVERED AND UNPROTECTED IN DESSERT PREP TOP COOLER IN MAIN KITCHEN. OBSERVED CHIPS AND ONION CRISPS STORED UNCOVERED AND UNPROTECTED ON SHELF IN MAIN KITCHEN. OBSERVED LETTUCE AND DICED TOMATOES STORED UNCOVERED AND UNPROTECTED IN PREP TOP COOLER 2 IN MAIN KITCHEN. OBSERVED CHICKEN WINGS STORED UNCOVERED AND UNPROTECTED IN PREP TOP COOLER 2 IN MAIN KITCHEN. OBSERVED ASAPARGUS STORED UNCOVERED AND UNPROTECTED IN WIC IN MAIN KITCHEN. OBSERVED CROUTONS AND SEASONINGS STORED ON PREP TOP COOLER PREP SURFACE UNCOVERED AND UNPROTECTED.

C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED TO PREVENT CONTAMINATION

COS: FOOD COVERED

OBSERVED INSIDE OF ICE BIN CONNECTED TO FOUNTAIN DRINKS AND INSIDE BOTH BULK ICE MACHINES WITH MOLD IN SERVER STATION AREA

C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH

OBSERVED COOKED SHRIMP WITH NO DATE MARKING. IN DISCUSSION WITH PIC, IT WAS DETERMINED THE SHRIMP WERE COOKED 9/28.

C/A: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1

COS: 9/28 DATE LABEL WAS PLACED ON CONTAINER

OBSERVED PASTA COOKED 9/21 STORED IN PREP TOP COOLER FOR SERVICE. OBSERVED BLACK BEANS COOKED 9/23 STORED IN WIC FOR SERVICE.

C/A: ALL TCS FOODS SHALL BE USED BY OR DISCARDED BY THEIR 7 DAY SHELF LIFE

COS: FOOD DISCARDED

Cold TCS foods were held above 41f in kitchen. Walkin cooler: cooked ribeye roast, white cheese sauce. Cooler drawer: lamb burger, beef burger, turkey burger. Fry prep top cooler: buttermilk batter, raw calamari, fried chicken wings. Upper bar reachin cooler: half & half milk 46f. CA: Hold cold TCS foods at 41*f or below. Food discarded

Observed cold TCS foods (held more than 24 hours) held longer than 7 days kitchen. Walkin cooler: white cheese sauce Aug 22nd, Fatima cheese Aug 18, lamb stock Aug 15, spinach dip Aug 22. Salad preptop cooler: variety of dairy-based aioli Aug 22nd. Grill prep top cooler: spinach Aug 22. CA: Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. Food discarded.