Three Roses Tavern

Automatic dish machine not properly sanitizing. Observed the levels to be at 10 ppm CI.

Observation of fish in storage which is listed on the menu as being undercooked without any statements from supplier(s) identifying that fish sold as raw, raw-marinated or undercooked is frozen by the supplier for parasite destruction; or there are freeze records maintained by the permit holder when fish are frozen for parasite destruction on the premise.

Observed improper vertical storage of raw animals food in walk-in cooler refrigerator. Raw shrimp was stored above raspberries. In addition, raw eggs were observed to be improperly stored in the walk-in. Proper vertical storage is based on final cook temperature of food. Proper vertical storage must be achieved by storing foods with the highest final cook temperature (Chicken @ 165°F) at the bottom of the cooler and ready-to-eat foods (like raw vegetables, salad, fruit) at the top of the cooler so that cross contamination may not occur. Person in charge (PIC)/Certified Food Safety Manager (CFSM) instructed employee to rearrange walk-in cooler.

Observed multiple items held at temperatures greater than 41 deg F, reference the temperature chart for detailed list of food items, temperatures and locations. All time/temperature control for safety (TCS) items must be cold held at 41°F or below. \ COS by discarding.

Observed lobster cream cooked at 1:30 PM temping at 124°F and at 118°F at 2:30 PM. The product was completed at 11:40 am, this is past the point of correcting due to the potential presence of heat stable spores. This item was on an improper ice bath (no ice/water), in a large and deep container. When using ice baths, the product must be completely submerged within the ice bath. Health Authority suggests roughly 80% ice, 20% water. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS by reheating on stove top to 180°F to start cooling process over. Will email helpful handout on proper cooling methods. THIS PRODUCT WAS DISCARDED. *NOTE THIS VIOLATION WAS PREVIOUSLY REPORTED ON A PRIOR INSPECTION.

Automatic dish machine not properly sanitizing. Observed the levels to be at 10 ppm CI.

The health authority (HA) did not observe active managerial control by the PIC. The HA needs to determine the systems or controls the PIC has put into practice regarding oversight and/or routine monitoring of the duties listed .03(2)(a)-(n), (p), (q) Employees are not using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. Upon entering the downstairs kitchen there was a large container of seafood cream based sauce with no means of rapid cooling, by the end of the inspection there was still no action taken to facilitate rapid cooling. Employees are not properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. Both cloth sanitizers and the automatic dish machine were not in compliance. In addition the 3 compartment sink sanitizer dispenser was broken.

Observed several TCS items prepped and held for more than 24 hours without being date marked, Bacon, Opened Cream, Fried Tomatoes, Chicken Wings, etc. Must date mark TCS foods prepped and held for more than 24 hours. Must use within 7 days (day of prep counting as day 1). COS by adding date labels. Will email PIC helpful date marking information.

Various food items stored uncovered in various coolers, including prep coolers (both) and walk-in cooler..

Observed several TCS items prepped and held for more than 24 hours without being date marked. Must date mark TCS foods prepped and held for more than 24 hours. Must use within 7 days (day of prep counting as day 1). COS by adding date labels. Will email PIC helpful date marking information.

Observed moldy pepper in walk in cooler. PIC received peppers in a delivery on 10/27 (2 days ago). Must check food when receiving deliveries to ensure it is in safe condition. If food is unsafe, must separate and label "do not use, returning". COS by separatinhg and labeling.

Observed several cups wet stacked in both drink station areas upstairs and downstairs. Must allow dishes to completely air dry before stacking. COS by separating.

Observed ranch bottle in expo area cold held on ice bath at 49°F. All time/temperature control for safety (TCS) items must be cold held at 41°F or below. This was due to an improper ice bath. A proper ice bath should come up to the highest level of the product in its container. COS by discarding.

Observed several TCS items in reach in cooler under prep top and across fryers in front food service area temping above 41°F. All TCS foods must be cold held at 41°F or below. The ambient air temperature of the unit was 36°F. COS by moving TCS items to different units until cooler is repaired and able to hold TCS foods at 41°F or below.

Observed lobster cream cooked at 12:30 PM temping at 105°F at 3:00 PM. This item was on an improper ice bath, in a large and deep container. When using ice baths, the product must be completely submerged within the ice bath. Health Authority suggests roughly 80% ice, 20% water. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS by reheating on stove top to 180°F to start cooling process over. Will email helpful handout on proper cooling methods.

Observed significant mold-like build up in bulk ice machine in main kitchen area. Food contact surfaces must be cleaned at a rate that precludes soil accumulation. Must clean ice machine within 72 hours.

Observed PIC use thermometer to take a temperature of cheese just delivered without sanitizing thermometer probe beforehand. Must sanitize thermometer probe before using.

Observed sanitizer spray bottles at both bar areas at a concentration >400 ppm quat. A proper quat sanitizer solution must be between 200-400 ppm. COS by diluting bottles until they were both 400 ppm quat.

Observed sanitizer spray bottle and other chemicals stored on shelf near walk in cooler along with food contact surfaces and single use items . Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. COS by moving all chemicals to a separate area.

Observed sanitizer spray bottles at both bars without a label bearing the common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Missing small section of cove base in the rear upstairs bar near the entry.