The Pub

Basic – Carbon dioxide/helium tanks not adequately secured

Observed Carbon dioxide tanks not adequately secured at bar. Manager secured tank Corrected On-Site Repeat Violation

Basic – Wet mop not stored in a manner to allow the mop to dry

Observed wet mop stored in wringing device.

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Observed dishmachine tested at 0ppm Cl. Warning

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands

Observed employee obtain vegetables from storage area, return to kitchen and picked up knife and sharpener without washing hands and changing gloves.

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

Observed fish on cook line at 50F. Manager advised fish had been out for 2 hours, and placed fish in walk-in-cooler . Corrective Action Taken

Intermediate – Handwash sink not accessible for employee use at all times

Observed bowl in hand wash sink on cook line. Manager removed bowl Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Observed gallon of milk in walk-in-cooler , opened 48 hours earlier per Manager , not date marked.