1920 Tavern

Observed oven in the main kitchen had food debris and grime buildup. PIC advised to make a cleaning schedule and have the food contact surfaces cleaned to sight and touch. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed raw beef stored over ready to eat food in reach in cooler. Observed raw chicken stored above ready to eat foods in walk in cooler. Advised PIC that chicken is to be stored on the bottom, with pork above that, beef above pork, and ready to eat foods on the top shelf.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Advised PIC of proper temperatures and food was thrown away, moved, or put on ice. Temps in log.

Observed food stored uncovered throughout the kitchen- in reach in coolers and walk in cooler. PIC corrected and covered all food.

Observed no consistent date marking system in place. Most items were not date marked at all or marked with an incorrect date. PIC was made aware of proper date marking procedures.

Observed active leak above a prep counter attached to a RIC being used for salad prep. Leak was dripping water onto plates of salad being prepped at time of inspection. Plates of food were thrown out. 511-6-1.04(4)(r) - Food Storage, Prohibited Areas (C) (r) Food Storage, Prohibited Areas. Food may not be stored in the following areas:

1. Locker rooms;

2. Toilet rooms;

3. Dressing rooms;

4. Garbage rooms;

5. Mechanical rooms;

6. Under sewer lines that are not shielded to intercept potential drips;

7. Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed;

8. Under open stairwells; or

9. Under other sources of contamination.