UNION PUBLIC HOUSE

Violations (8)

• 1f5537db-ee41-4435-893d-9163e989b075CriticalCorrected on site

  No bare hand contact with RTE foods or a pre-approved alternative procedure properly followed

  3-301.11 (B) Except when washing fruits and vegetables as specified under §3-302.15 or as specified in (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT. Cookline Observed a cook finish putting a sandwich together who was wearing a glove on his left hand and no glove on his right hand. While putting the sandwich together, he used both hands to adjust the presentation of the sandwich (directly touching the bread, lettuce, and cooked chicken) when it was about to be served.

  Preventing Contamination by Hands

• f7e7d6cd-3470-4c29-b5d0-d815accd2c0aCriticalCorrected on site

  Food-contact surfaces: cleaned and sanitized

  4-501.114 A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the chart provided under this section (4-501.114) within the 2013 FDA Food Code; Mechanical Dishwasher Observed that the facility has a mechanical dishwasher onsite that uses chlorine as a sanitizing chemical. Verified using chlorine test strips provided by the facility and the inspector over multiple runs that there was no concentration of chlorine on the dishware or inside the basket of the machine. Observed that the container connected to the machine had a low amount of chemical; the PIC stated that the tube did not appear to be reaching into the liquid and installed a new chemical. Using chlorine test strips, verified that there was no concentration of chlorine after the new chemical was installed and after the equipment was primed for additional runs. Verified that there was also no chlorine being dispensed in the mechanical dishwasher located in the bar area, although it was connected to a full container of chemical. The PIC was able to provide an invoice from Ecolab stating that they had verified the equipment Monday.

  Protection from Contamination

• f7e7d6cd-3470-4c29-b5d0-d815accd2c0aCriticalCorrected on site

  Food-contact surfaces: cleaned and sanitized

  4-601.11 (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Clean Dish Storage Observed that many of the metal food containers stored as clean contained food debris and were dripping with water.

  Protection from Contamination

• 22502acc-0a71-4ce9-9fa2-cdb683f7662aCorrected on site

  Proper cooling time and temperatures

  3-501.14 (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. Walk-in Cooler Verified using a probe thermometer that multiple TCS items in the walk-in cooler had failed to cool properly. Meatloaf and several trays of cooked pot pie mix had been placed in the equipment to cool at 10:30-11 AM. After 1 PM, confirmed that the internal temperature of the cooked pot pie mix was 83F, 74F, 89F, and 79F. Observed that the food had been parsed out into medium sized metal containers and left uncovered to cool. Observed that the surface of the cooling food had congealed, potentially forming a surface that insulated the inside of the food.

  Time Temperature Control for Safety Food (TCS Food)

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Make-top Unit and Walk-in Cooler Verified using a probe thermometer that all TCS food temped in the refrigerated drawers in the make-top unit directly across from the grill was temping above 41F (Cooked Peppers 51F, Cooked Mushrooms 51F, Sliced Cheese 50F, Deli Meat 45F, Cooked Vegetable Stuffing 51F, Cooked Sausage 47F). This make-top unit was located directly opposite the grill, which was producing a lot of heat, and had the lid of the make-top unit open during the inspection to accommodate for their lunch rush. Observed that many of the containers on top and inside were fully stocked and in some cases overflowing the containers. Observed that all of the TCS food temped in the make-top unit holding the desserts was also temping above 41F (waffle mix w/ eggs 53F, Dark Waffle Mix w/ eggs 49F, Cheesecake 50F). The PIC was able to provide temperature logs that the equipment was working appropriately earlier in the morning. When asked who took the temperatures and how the temperatures were taken, the PIC did not know. Verified using a min/max thermometer left inside the equipment that the ambient temperature inside the dessert make-top unit was 44F, and the make-top unit by the cookline opposite the grill got down to 32F. Verified using a probe thermometer that all TCS food inside the walk-in cooler was above 41F (Cooked Pasta 44F, Cooked Pasta 43F, Cooked Chicken 45F, Chicken Stock 45F). Using a min/max thermometer that was in the equipment for twenty minutes, verified that the ambient temperature was 45F. The PIC was able to provide a log that the equipment was temping appropriately earlier this morning and suggesting that the door had been left open while the facility receiving deliveries. A maintenance man was called during the inspection, who stated that the defrost cycle was misaligned as the system believed it was 7 am (it was 2 pm at this time). Confirmed using a min/max thermometer that the ambient temperature inside the equipment got down to 39F using a min/max when it was left closed for over an hour after it had been serviced.

  Time Temperature Control for Safety Food (TCS Food)

• c771d664-4402-48c6-9159-5f86ae53598f

  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. BAR GLASS WASHER Confirmed that the mechanical dishwasher in the bar area is still not working appropriately and dispensing chemical. Observed that the facility's other mechanical dishwasher is in a state of disrepair, and that one make-top unit is unable to keep TCS food at temperatures of 41F or below. Instructed the PIC to ensure that all equipment onsite is maintained in a state of good repair. Correct by next inspection. This is a repeat violation.

  Utensils, Equipment and Vending

• b066089f-47ff-442a-b804-595cc8e1de9f

  Non-food-contact surfaces clean

  4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Ice Machine Observed an accumulation of soil and a potential mold like substance on the ceiling of the ice machine.

  Utensils, Equipment and Vending

• fd06aa76-8aa5-4af1-b3c0-984b614bef17

  Physical facilities installed, maintained, and clean

  6-501.12 (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Floors in the kitchen. Main areas include; the outer edges closest to the walls, under the 3 compartment sink and under/around the reach in refrigerators Observed spilled residue of soda syrup on the floor underneath where the soda syrups are stored. Observed additional debris on the floor under equipment. Instructed the PIC to clean the flooring in the indicated spots. This will be reassessed during the next routine inspection. This is a repeat violation.

  Physical Facilities