JOHNNIE MACCRACKEN'S CELTIC FIREHOUSE PUB

Observed multiple items cold holding above 41F (see asterisk) in the reach-in cooler in main kitchen and in the prep top cooler next to the walkway in main kitchen.

CA: All TCS items shall be kept at 41F or below when cold holding.

COS: All items discarded. Ambient temperatures for both units were observed 41F. Temperatures for all TCS items from both units were checked and discarded if over 41F. Facility may not use either unit until they are serviced and reaching 41F or below. Facility had maintenance show up during inspections.

Observed several TCS foods (deli meat roll, chopped lettuce, etc.) stored in RIC and Baine-Marie cooler 1 in main kitchen not date marked with expiration and several TCS foods (several meats, pork, rice/bean mix, tuna dip, etc.) stored in lower prep top cooler and RIC in side bar/kitchen area with incorrect or no date marking.

C/A: 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: All items correctly date marked or discarded.

Observed bottoms of coolers throughout facility (Main kitchen and bar) soiled with food debris and stagnant water.

C/A: Clean/sanitize all coolers; Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed large amounts of accumulated dust along ceiling/ceiling fan in main kitchen.

C/A: Clean all areas; The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed blown bulb/inoperable lighting inside (2) Baine-Marie coolers in main kitchen and keg cooler located in side bar/kitchen area.

C/A: Replace/repair lighting; At least 20 foot candles of lighting must be provided inside equipment such as reach-in and under-counter refrigerators.