CORRIB PUB
PASSWednesday, April 2, 2014 at 4:19 PM
Violations Cited
03-3-501.16
Hot Holding
There are mashed potatoes on the prep table at 109F baked potatoes at room temperature 64F and baked potatoes on the top of the stove at 120F. Provide proper hot holding of 140F or above and verify that potatoes are cooling from 140F to 70F in two hours and then from 70F to 41F in an additional four hours.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
17-4-302.14
Test Kit Provided
There are no chlorine test kits at the bar. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
There is no soap and paper towels at the bar handsink. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.