O'RILEY'S FOOD & SPIRITS

Interior of the ice machine has some black and pink build-up. CA: 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS- ice being burned and machine being cleaned and sanitized.

Faucet leaking at the dish wash sink. CA: 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Walk in cooler shelves are rusted. CA: 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Test strips not provided for the quat nor chlorine sanitizers onsite. CA: 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Discussed with PIC to purchase by and email photo no later than 5-4-26. Email address provided

Interior of the beer bottle cooler, keg cooler unclean to sight and touch. CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P OBSERVATION: Sliced tomatoes, cut tomatoes in the Dukers prep top cooler (left) and white cheese and yellow cheese stored in the right prep top cooler holding above 41F. COS- products were placed in the freezer to cool. See new readings in temp log.

CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). OBSERVATION: Laddles/spoons stored in water that was less than 135F. COS-hot water at 137F was added. Discussed with the PIC to potentially utilize the coffee pot to keep water at 135F or higher.

CA: Single-service and single-use articles may not be reused. OBSERVATION: styrofoam cup used in the bulk container of food. COS-cup removed. Discussed with the PIC to use not use single service items and to use utensils with handles and to ensure that the handles do not touch the product.