The Times Irish Pub & Restaurant
FAILFriday, June 25, 2010 at 4:15 PM
Violations Cited
03-3-501.14
Cooling
Spiral ham cooling below oven(Too much heat in area to sufficiently cool???Please ensure you verify time and temperature requirements).
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
03-3-501.16
Hot Holding
Baked Potato holding on top of oven at 134-135F.Mash potato also holding on top of stove top.Not a proper means of hot holding.Discontinue practice.
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
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Food stored in dishroom(ON floor and under shelving areas where dishes are being washed?????).Raw animal proteins stored over RTE foods in various refridgeration units.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
31-5-204/05.11
Location Accessible
Utensil for cooking stored in handsink in kitchen and trash/boxes piled up high blocking handsink in basement prep area where raw chicken prep taking place????
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
08-3-302.15
Washing fruits and veg's.
Discontinue using dishroom area to wash fruits and vegetables and utilize sink in basement prep area.Remove all sinage on sink that indicates chemical or sanitation use and utilize properly-Thankyou.Discussed with chef.
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.
10-4.302.11
Food Utensil Storage
No utensils/means provided for waitstaff to handle RTE fruit used for customer drinks.Provide proper practices.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
Excessive drip/condensation on lines in basement.
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.