Cannon Corner Irish Pub

*03 Food products not maintained at 135øF or above

MASHED POTATOES OBSERVED AT 95F HOT HOLDING TEMPERATURES MUST BE HELD AT 135F

*07 Food safe, good condition, unadulterated, and honestly presented

DETAIL CLEAN INTERIOR OF ICE MACHINE

*34 Outer openings:closing holes, gaps

LARGE GAP OBSERVED UNDERNEATH THE SIDE / BACK DOOR.

*39 Equipment and Utensils Storage

OBSERVED SINGLE USE UTENSILS ( BULK INGREDIENT CONTAINERS)

*42 Floors/walls/ceiling/nonfood dirty

CLEAN TOP OF DISH MACHINE

*45 Premises shall be maintained in good repair

CAULK HOLES IN THE WALL THROUGHOUT THE KITCHEN

*21 RFSM - Not On Site

no rfsm

*20 Grease Trap Tickets

grease trap must be serviced every 90 days

*24 Food Labeling- with common name of the food

label all squeezed bottles

*22 Accredited food handler certificate - 60 days

all food staff must be trained in food safety

*45 Premises shall be maintained in good repair

*47 Other Violations

provide current pest control record

*39 Air-drying required after cleaning & sanitiziing

food staff observed storing wet dishes

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

sanitizing bucket

*14 Wash hands after all other activities

food staff must wash hands after every contamination

*03 Food products not maintained at 135øF or above

mashed potatoes observed at 101 degrees f

*42 Dirty nonfood contact surfaces

DUST AND GRIME OBSERVED ON WIRES OF RECEIPT PRINTER, CLEAN. OBSERVED GRIME ON SHELVES OF WALK IN COOLER, CLEAN.

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

OBSERVED SANITIZER BUCKET ON FLOOR, STORE OFF FLOOR.

*28 Do not exceed manuf. use by date

OBSERVED TWO CONTAINERS OF FOOD IN WALK IN COOLER PAST DATE MARK DATE. DISPOSE OF FOOD.

*19 Hand sink water temperature below 110'F

HOT WATER <110*F AT HANDSINK

*28 Date marking commercially prepared RTE/ TCS food

PROVIDE FOR ALL

*14 When to wash hands

LACK OF HANDWASHING

*45 Lockers to be used to store personal items

PERSONAL ITEMS STORED IN PREP AREAS

*35 Eating food, chewing gum, drinking beverages, or using tobacco

PERSONAL DRINK STORED ON SODA MACHINE

*42 Dirty nonfood contact surfaces

CLEAN FAN COVERS

*35 Jewelry Prohibition

EMPLOYEE WEARING WATCHES

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS HANGING FROM EMPLOYEES

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

KEEP ICE SCOOP PROTECTED

*18 Toxic items storage adjacent to food/utensils

FOOD ITEMS STORED NEXT CHEMICAL

*47 Handler-Certificate Not on site

PROVIDE FOR ALL

*44 Trash can provided for papertowel waste

PROVIDE FOR ALL

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

ICE SCOOP HANDLES STORED IN ICE

*35 Eating food, chewing gum, drinking beverages, or using tobacco

PERSONAL DRINK STORED WITH CUSTOMERS ITEMS

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW MEATS STORED ABOVE RTE FOODS

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS STORED ON CUTTING BOARD

*14 When to wash hands as often as necessary during prep

LACK OF HAND WASHING

*37 Storing the food where it is not exposed to splash, dust, or other contamination

PROVIDE AT HANDSINK IN BAR AREA

*21 RFSM - Not On Site

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE HANDLING RTE FOODS WITH BARE HANDS

*31 Handwashing lavatory - used for other purpose

OBSERVED DUMPING IN HANDSINKS IN BAR AREA

*02 Cold Hold (41øF/45øF or below)

SLICED CUMCUMBER 53*F STORED AT BAR

*34 Outer openings:closing holes, gaps

back kitchen area close to vent hood drainage missing wall cover must be drainage cover to avoid pest harboring

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*45 Premises:Cleaning, frequency and restrictions

floors dirty with soils residues food debris and contamination must be clean to avoid contamination walls, ceiling and light shields dirty with soils accumulations and grease must be clean to avoi

*28 Date marking > 24 hrs,on site,temp 41F

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

50 ppm concentration quat at dish washing machine must be have proper concentration 200 ppm Quat concentration

*34 Pest control-routine inspections for

missing current pest control ticket must be have current pest control ticket