BRASS RING PUB

Live, small flying insects found. At bar approximately 4 small live flying insects landing on floor and wall next to trash can, discussed with operator to kill flying insects, clean and sanitize areas

High Priority - Live, small flying insects found. At bar approximately 4 small live flying insects landing on floor and wall next to trash can, discussed with operator to kill flying insects, clean and sanitize areas **Warning**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in beer cooler buffalo sauce with butter (56F - Cooling) at 10:50 since previous day and unable to determine time, at this rate of cooling product never reach 41F within 6 hours, see stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in beer cooler buffalo sauce with butter (56F - Cooling) at 10:50 since previous day and unable to determine time, at this rate of cooling product never reach 41F within 6 hours, see stop sale. **Warning**

High Priority

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in beer cooler buffalo sauce with butter (56F - Cooling) at 10:50 since previous day and unable to determine time, at this rate of cooling product never reach 41F within 6 hours, see stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in beer cooler buffalo sauce with butter (56F - Cooling) at 10:50 since previous day and unable to determine time, at this rate of cooling product never reach 41F within 6 hours, see stop sale. **Warning**

High Priority

Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used visibly soiled cloth to wipe hands and after without washing hands employee began to assemble sandwich. Discussed with operator employee washed hands.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used visibly soiled cloth to wipe hands and after without washing hands employee began to assemble sandwich. Discussed with operator employee washed hands. **Corrected On-Site** **Warning**

High Priority

Floors not constructed to be easily cleanable. Floors at cook line at bar are not smooth and easily cleanable, discussed with operator to repair or replace.

Basic - Floors not constructed to be easily cleanable. Floors at cook line at bar are not smooth and easily cleanable, discussed with operator to repair or replace. **Warning**

Basic

Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. At cook line heavy accumulation of grease on walls and ceiling, discussed with operator to repair or replace hood system.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. At cook line heavy accumulation of grease on walls and ceiling, discussed with operator to repair or replace hood system. **Warning**

Basic

No handwashing sign provided at a hand sink used by food employees. At dish washing area hand washing sink with no hand washing sign, emailed copy of sign to operator to print and post.

Basic - No handwashing sign provided at a hand sink used by food employees. At dish washing area hand washing sink with no hand washing sign, emailed copy of sign to operator to print and post. **Warning**

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of deep fryers and cooking equipment heavily soiled with food and grease build up, discussed with operator to clean and sanitize areas.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of deep fryers and cooking equipment heavily soiled with food and grease build up, discussed with operator to clean and sanitize areas. **Warning**

Basic

Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line behind equipment soiled with accumulation of grease and food build up, discussed with operator to clean and sanitize.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line behind equipment soiled with accumulation of grease and food build up, discussed with operator to clean and sanitize. **Warning**

Basic

Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator. **Warning**

Intermediate

Buildup of food debris/soil residue on equipment door handles. Multiple reach in cooler door handles and gaskets soiled with accumulation of residues, discussed with operator to clean and sanitize areas.

Basic - Buildup of food debris/soil residue on equipment door handles. Multiple reach in cooler door handles and gaskets soiled with accumulation of residues, discussed with operator to clean and sanitize areas. **Repeat Violation** **Warning**

Basic

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in beer cooler buffalo sauce with butter (56F - Cooling) at 10:50 since previous day and unable to determine time, at this rate of cooling product never reach 41F within 6 hours, see stop sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in beer cooler buffalo sauce with butter (56F - Cooling) at 10:50 since previous day and unable to determine time, at this rate of cooling product never reach 41F within 6 hours, see stop sale. **Warning**

Intermediate

Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles at cook line soiled with accumulation of heavy grease build up, discussed with operator to repair or replace.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles at cook line soiled with accumulation of heavy grease build up, discussed with operator to repair or replace. **Warning**

Basic

Dead roaches on premises. Approximately 6 dead roaches on floor next to Reach in cooler, discussed with operator to clean and sanitize area.

Basic - Dead roaches on premises. Approximately 6 dead roaches on floor next to Reach in cooler, discussed with operator to clean and sanitize area. **Warning**

Basic

Floor soiled/has accumulation of debris. Floors at cook line and bar soiled with accumulation of grease and food residues, discussed with operator to clean and sanitize.

Basic - Floor soiled/has accumulation of debris. Floors at cook line and bar soiled with accumulation of grease and food residues, discussed with operator to clean and sanitize. **Warning**

Basic