The Tavern At The End Of The World
PASSTuesday, March 5, 2019 at 6:55 PM
Violations Cited
M-2-103.11
PIC Performing Duties
The 2019 health permit has not been paid the owner sent a check but as of the morning of 2/25/19 the permit is unpaid. Provide payment to secure a current health permit.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
M-3-603.11
Consumer Advisories
The consumer advisory is incomplete. Provide a complete consumer advisory with disclaimer and reminder for items that are served undercooked or customer's have the choice to get them undercooked. There is no alergen warning on the menu. Provide "Before placing your order inform your server if you or a person in your party has a food allergy."
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
They are cooling items at room temperature. Provide proper cooling methods to be sure that items cool from 140F to 70F in two hours and then from 70F to 41F in four additional hours.
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.
06-3-501.13
PHF's Properly Thawed
There is chicken thawing at room temperature. Thaw items properly.
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.
08-3-305-307.11
Food Protection
The fry station is setup adjacent to the handwash sink. Provide separation to prevent contamination from hands.
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 signage at the handwash sink in the kitchen. Provide and make sure emoloyees are only washing their hands in the handwash sink.
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.