Okeefes Tap Room & Res

Basic – Accumulation of debris on exterior of warewashing machine

Dishmachine accumulation of debris.

Basic – Backflow device not located for convenient service or maintenance access.

Basic – Bowl or other container with no handle used to dispense food

Handle touching protein powder in bar area.

Basic – Buildup of food debris/soil residue on equipment door handles

Reach-in freezer door handles on cook line.

Basic – Cutting board has cut marks and is no longer cleanable

Al cutting boards in kitchen.

Basic – Damaged/spoiled/recalled food not properly segregated

n#10can of bush's baked beans underneath table in prep area.

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Employee food in reach-in freezer in expo area.

Basic – Employee with no hair restraint while engaging in food preparation

Employee engaging in food preparation on cook line.

Basic – Floor area(s) covered with standing water

In walk-in cooler.

Basic – Floor tiles missing and/or in disrepair

Broken tile in walk-in cooler and cook line.

Basic – Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling

At back of cook line.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Utensils on top of grill on cook line

Operator re heated to 175f Corrected On-Site

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers

At back of cook line.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Gaskets on reach-in coolers on cook line and expo area

Gasket on reach-in freezer on cook line.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Reach-in cooler on cook line across from flattop grill.

Basic – Standing water in bottom of reach-in-cooler

Standing water on reach-in cooler on cook line.

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface

Walk-in freezer located outside of establishment shelves.

Basic – Working containers of food removed from original container not identified by common name

Protein in bar area not labeled.

High Priority – Dented/rusted cans present. See stop sale.n#10can of bush's baked beans underneath table in prep area.

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Observed dishwasher handle soiled dishes and pans, then touch clean equipment from dishwasher

Educated operator on proper hand-hygiene techniques. Corrective Action Taken

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nIn reach-in cooler at 1112am nshredded cheese (46F – Cold Holding)nShredded cheese 41f Corrected On-Site

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

nSteam table at 11:18amnnchili and beans (129F – Hot Holding); cheese sauce (100F – Hot Holding); white sauce (117F – Hot Holding)nnOperator re heated items on stove top re temp at 12:30pmnChili and beans 172fnWhite sauce 174fnCheese sauce 170f Corrected On-Site

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

At mop sink hose connected directly to faucet without backflow preventer.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Floor mixer in prep area

Soda nozzles in wait station

Soda gun in bar area.