Crafty Irishman Public House

*10 Clean Sight and Touch

can opener observed w/product debris accumilation

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cover chicken drumsticks inside of WIC

*06 Discard TCS if date marked exceeds temp & time

Gravy Sauce datemarked 12/4/22. Opened food shall be discarded after 7 days.

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Raw beef stored with prepped sausage. Provide raw food to be stored covered /segregated to prevent cross contamination.

*10 Clean Sight and Touch

Heavy accumulation of food debris inside all coolers. Provide/maintain clean.

*28 Original cont. of RTE/PHF/Day1= day of opening

Provide date of preparation and expiration on all prepped foods.

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

Hot water at handsink @117 degrees F. Provide hot water @ handsink to be temped to 110 degrees F.

*21 RFSM - Not On Site

*41 Food storage containers, identified with common name of food.

Label white bins with name of product.

*10 Clean Sight and Touch

Clean- meat slice, ice scoop holder, algae in the ice machine, can opener, soda gun holder

*32 Equipment & Utensils smooth easily cleanable

can not use tape or foil lids for dry goods must be metal or plastic

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

raw eggs over tomatoes need more separation between beef and chicken

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

Properly store personal items

*21 RFSM - Not On Site

Register FSM certification with the city of dallas

*20 Grease Trap Tickets

provide a current grease trap trip ticket- last service date 12/19

*33 Rinsing procedures - 3 compartment sink

3 Compartment sink not set up correctly. 1st dirty dishes 2nd soapy water 3rd sanitizer

*36 Cloths in-use for wiping between uses stored

Properly store wet towels when not in use. Observed wet towels on counter tops throughout the kitchen

*45 Premises shall be maintained in good repair

Observed water on the floor-walk in cooler drain- repair

*02 Cold Hold (41øF/45øF or below)

Raw eggs observed at 52'f/ reach in cooler at cook line-correct

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

Observed employee used a cup as a utensil/scoop

*24 Food Labeling- with common name of the food

Label food squeeze (sauces) bottles

*18 Toxic items labeling-non original container

LABEL SPRAY BOTTLES

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

GROUND BEEF MIXED WITH WHOLE MUSCLE BEEF

*37 Storing the food at least 15 cm (6 inches) above the floor

FOOD ON FLOOR IN FREEZER

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

DATE MARK ALL RTE FOOD AND THROW OUT AFTER 7 DAYS

*47 RFSM Certificate - Not Display

*01 Cooling -- within 2 hours, 135-70øF

Pan of Stew and pan of gravy cooling on the counter without refrigeration Container of soup cooling on the counter without refrigeration

*19 One Inch Air Gap

Ice bins

*37 Storing the food at least 15 cm (6 inches) above the floor

Freezer

*21 RFSM - Not On Site

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

Raw shell eggs stored over whole tomatoes

*38 Thawing. under running water criteria

*10 Sanitization after Cleaning

*37 Storing the food at least 15 cm (6 inches) above the floor

*29 Cold/hot hold unit thermometer easily viewable

*39 Equipment and Utensils Storage

ice scoop stored on unapproved surface

*10 Clean Sight and Touch

dirty microwave

*42 Dirty nonfood contact surfaces

dirty gaskets

*32 Maintain in Good Repair

broken gaskets

*32 Maintain in Good Repair

broken gaskets

*21 RFSM - Not On Site

*42 Dirty nonfood contact surfaces

dirty gaskets

*10 Clean Sight and Touch

dirty ice machine

*43 Clean vent syst:Intake/exhaust air ducts

*10 Clean Sight and Touch

dirty ice machine

*32 Damaged Equipment

broken gasets

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

unmarked cooked items in walkin cooler

*42 Nonfood-contact surfaces material

dirty gaskets

*47 Conditions of Permit-in use of food equipment

post health inspection report

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

food and uncovered drink at dish wash area

*20 Grease Trap Tickets

need latest grease trap receipt

*18 Use toxics according to additional condition

rags in more than 200 ppm (bleach)

*10 Chlorine exposure time table

dish machine 0 ppm

*31 Individual, disposable towels

*18 Toxic items labeling for original container

*01 Cooling -- within 2 hours, 135-70øF

Sheppards pie cooling at room temp.

*20 Grease Trap Tickets

*03 Food products not maintained at 135øF or above

mashed potatoes 123.1F

*14 When to wash hands before donning new gloves

employee donning gloves without washing hands

*02 Cold Hold (41øF/45øF or below)

raw shelled eggs 50.2F

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

raw shelled eggs above RTE items in WIC

*27 Cooling, heating, and holding capacities. Equipment

RIC 46.0F

*36 Cloths in-use for wiping between uses stored

wiping cloths not stored in sanitizing solution

*29 Food thermometers provided and accessible

no thermometers in non working WIC

*15 Bare hands contact with ready-to-eat foods

bare hand contact with celery