Dublin Moose Lodge #1609

NO CFSM. 03(3)(b) CA: At least one employee that has supervisory and management responsibilities shall be the CFSM (certified food safety manager). The facility has 10 days to sign up employee for course.

French fry cutter has a build up of food residue. CA: 05(7)(a)1 Equipment food-contact surfaces shall be clean to sight and touch. COS: stopped cutting, and cleaned during inspection.

Multiple items in the reach in cooler were not date marked, and were made over 24 hours ago. CA: 04(6)(g) All food prepped and held for over 24 hours shall be date marked. COS. Date marked during inspection

Pork chops, sour cream, beef, and lettuce cold holding on the counter above temperatures of 41 deg f. Ca: All TCS food shall be cold held at 41 deg f or below. Cos: Discarded during inspection. Unit they had the food in had no ice in it. Manager stated that next time they will put ice in the unit to keep the food cold.

Chicken strips cold holding in ice bath at 48 deg f. Coleslaw cold holding in ice bath at 66; CA: All tcs items cold holding shall be maintained at 41 deg f or below; COS: Discarded during inspection.

No CFSM hung up. CA: The original CFSM certificate shall be posted in public view in each food service establishment. Manager has CFSM, and will print it and hang it up.

Raw eggs stored above RTE food. CA: Food shall be protected from cross contamination by separating/arranging each type of food in the equipment so that cross contamination of one type with another is prevented; COS: Eggs moved during inspection.

No CFSM hung up. The original CFSM certificate shall be posted in public view. CA: New manager (been here for a couple of months) has a CFSM and will get it hung up.

Breading not labeled. All food in working containers shall be individually labeled.

Dry pasta has a 2023 expiration date. Foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date.

Ice on boxes in the reach in freezer. Food shall be protected from contamination by storing the food where it is not exposed to contamination.

3 comp sink and 2 comp sink clogged. All plumbing systems shall be maintained in good repair.

Eggs stored over rte food and hamburger (raw) stored over rte food. Stored in the stup cooler. Food shall be protected from cross contamination by: separating raw animal foods from rte food during storage by arranging each type of food in equipment so that cross contamination of one type with another is prevented; COS: moved during inspection.

Working container of flour not labeled. Except for containers holding food that is unmistakably recognized, working containers holding food or food ingredients that are removed from their original containers shall be individually labeled; cos: labeled during inspection.

ICe on boxes of food in stup freezer. Food shall be protected from contamination by storing the food where it is not exposed to contamination; ca: ice to be scraped off must complete within 72 hrs.

2 comp sink leaks and drains very slowly. A plumbing systems shall be repaired according to law and maintained in good repair; ca: 10 days to repair.

Damage to walls and ceilings throughout the facility. All physical facilities shall be maintained clean and in good repair; CA: 72 hrs to repair.

Beef and lettuce being cold held on ice had temps above 41 deg f. All tcs food being cold held shall be kept at 41 deg f or below; put in cooler to cool.

No paper towels available at the handsink. All hand sinks shall have hand drying provisions available; added during inspection.

Multiple bags of food not labeled. Food in working containers shall be labeled.

Ice on box of food in standup freezer. Food shall be stored in a way that protects them from containers.

No test strips. Test strips shall be available to test the concentration of sanitizer.

Mop stored in mop bucket. Mop shall be placed in a way to properly air dry when not in use.

Observed personal phone on prep table. Personal items shall be stored in a designated area.

Observed no cfsm posted in facility. PIC states that she hasn't obtained one yet. At least one employee that has supervisory and management responsibility shall be a certified food safety manager (CFSM) CA Gave information regarding where to get CFSM cerficate. Will notify me when its been obtained.

Container of fish breading not labeled. Except for containers holding food that can be readily and unmistakably recognized, working containers holding food or food ingredients that are removed from their original packages shall always be labeled.

PIC observed not wearing hair restraint while cooking and prepping food. Employees preparing or handling food shall use effective and clean hair restraints.

Food permit not posted in view for public (hung u pbehind papers). Permits shall be posted in view for public.

Inside of microwave observed with build up of food residue. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residue.