Donovan's Irish Cobbler

Observed employee with gloves handle dirty dishes, then proceed to handle clean dishes without changing gloves in between. Also observed employee with bare hands handle dirty dishes, then put on clean gloves to engage in food handling without washing hands in between. Must wash hands in between changing tasks to prevent cross contamination. COS by rewashing dishes and rewashing hands.

Observed eggs and cheese cold held above 41°F in prep top unit. TCS food must be cold held at 41°F or below. Both items were slightly sticking out of prep top & double panned. Must ensure TCS food is fully submerged in prep top to avoid temperature abuse. COS by discarding.

Observed queso and au jus hot held below 135°F in steam table. TCS food must be hot held at 135°F or above. COS by reheating both items. Must ensure steam table is on a setting hot enough to keep food at 135°F.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.COS by discarding tomatoes.

Potentially hazardous food such as cheese not held at 135 degrees Fahrenheit or above. COS by reheating.

Observed foods prepared onsite stored past disposal date. Must use with in 7 days of preparation including the day of preparation. COS by discarding tomatoes.

Observed foods prepared onsite not date marked. COS by writing the dates.

Observed employee drinking from open cups. Must always drink from closed cups and Must be stored in designated area. COS by discarding.

Observed both the staff in the kitchen handling food without hair nets and one of the employee with long beard handling food without a beard nets. COS by wearing hair and beard nets. Must wear a beard nets if the length of the beard is greater than half an inch.

Observed parcooked wings prepared 12/30/23 not cooled to 41°F within allotted time. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F to 70°F; and (ii) Within a total of 6 hours from 135°F to 41°F or less. COS by discarding. NOTE: wings may NOT be parcooked unless a written procedure is submitted and approved by Health Authority. Must discontinue use of this process.

Observed gasket of reach-in freezer in disrepair. This was noted on previous inspection. Gasket must be replaced.

Observed substantial mold build-up on food storage shelves in walk-in cooler. Shelves must be thoroughly cleaned and sanitized.

Observed heavy build-up on spice/sauce shelf to right of stove. Shelf must be thoroughly cleaned and sanitized.

Physical facilities is in need of repairs. 1. Tiles near handwashing sink in bar area are in disrepair 2. A piece of cove basing to left at kitchen entrance is missing 3. Must clean ceiling tiles in main kitchen area 4. There is a small area of low grout at foot of reach-in cooler in expo area All areas must be addressed within 90 days.