Irish Bred Pub & Grill

Observed time control for safety (TCS) / potentially hazardous food (PHF) cold held at greater than 41 degrees Fahrenheit. COS: Discarded.

Dishmachine chlorine sanitizer not at proper minimum strength.

Food found stored past 7 day disposal date. COS: Discarded 7/19 rice and 7/13 pico de gallo.

Observed toxic item stored above food on prep table. COS: Moved to nonfood area.

Person in charge not performing duties; not ensuring consumers who order raw/under cooked animal foods are informed that the food is not sufficiently cooked to ensure safety. Missing disclosure of undercooked foods.

Missing employee health and clean up procedure training. Ca: Ensure all food employees are sufficiently trained in general food safety including proper cleaning, sanitizing, and disinfecting procedures and when required. COS: Inspector emailing sample procedure.

Person in charge not performing duties; not monitoring cleaning and sanitizing.

No Certified Food Manager for establishment.

Observed unlabeled spray bottle of chemical.

Observed reduced oxygen fish that bears a label indicating that it is to be kept frozen not removed from the reduced oxygen environment prior to its thawing and/or immediately upon completing its thawing, using procedures of completely submerging in cold running water.

Observed in walk-in cooler spinach dip stored beside raw salmon; observed ready to eat turkey stored beside steak./moved to appropriate location.

Observed prep top holding sauces, marinara, cream cheese, sour cream above 41F.

Observed ice machine upstairs with heavy mold like build up inside./clean more frequently.

Observed several clean pans with old labels present./all old labels must be removed during the washing process.

Observed TCS foods in preptops and mutliple reach in coolers holding above 41F./ See temp log for deatils.

Observed on sanitizer bucket at 0 ppm, another above 400 ppm.

Observed no CFSM at time of inspection.

Observed water heater replaced to a smaller size than originally permitted. /Facility must maintain hot water capacity to what was initially permitted.

Observed on sanitizer bucket at 0 ppm, another above 400 ppm. Observed downstairs ice machine with black mold like build-up.

Observed containers of food stored past use by date including: beef stew (11/17) and rice (11/15). PIC discarded items.

Observed mop sink at main level bar blocked by fruit toppings and alcohol bottles, handwash sink upstairs blocked by cleaning items, and a mop in the handwash sink downstairs. PIC moved items.

Observed no probe thermometer for measuring temperatures of food.

Observed in walk in cooler- raw bacon beside raw chicken, raw ground beef on same tray as raw whole beef, raw ground beef beside ready to eat food; in reach in cooler- raw hamburger beside raw fish, raw chicken beside raw fish. PIC moved items to appropriate location.

Observed chemicals stored on dry storage shelves beside food items, beside single use items, and on food prep top surfaces. PIC moved items to appropriate location.

Observed raw wood in basement, in multiple closet/storage areas, on dry storage shelf, and by electrical panel./Paint or stain all raw wood.

Observed no certified food safety manager certificate.

Observed no soap and paper towels at handwash sink at main level bar and at upstairs bar area. Handwash sinks being used as dump/cleaning sinks at both bars.

Observed smoked bacon and ham stored over raw meat directly on top allowing potential cross contamination; observed uncovered raw chicken stored adjacent to partially cooked chicken allowing potential cross contamination./adhere to stacking order; PIC moved items to correct stacking order.

Observed black mold inside both ice machines and rust present./clean more frequently to prevent built-up.

Observed many foods in reach in cooler and reach in freezer without proper prep date of expiration date./keep foods labeled and dated with proper date marking not exceeding 7 day mark.

Observed many foods in reach in freezer and reach in cooler by fryers without a proper lid, protective layer or cover; observed cooked uncovered bacon in main kitchen./All foods must be covered at all times even during slow periods to prevent potential contamination.

Observed several dry food containers such as batter, sugar or flour without a label or common name./label all foods stored outside of original container with common name to avoid contamination.

Observed raw wood in basement./Paint or stain all raw wood.

Rusted shelves; observed ice built up and frost in reach in freezer as well in the food./Paint or replace as needed; defrost all freezers.

Observed split gasket at reach in cooler by hallway and in walk-in beer cooler in basement./replace gasket.

Restroom doors standing open./Put self-closers on all restroom doors.

Observed cracked tile throughout facility./repair as needed.

Observed employee clothing stored next to to-go containers in dry storage shelves./keep all employee belongings in a designated area away from foods and food prep areas.