MCCRAY'S WEST VILLAGE TAVERN

OBSERVED EMPLOYEE, WITH GLOVES ON, HANDLE RAW STEAK WITH HANDS IN GRILL PREP AREA IN MAIN KITCHEN. EMPLOYEE WALKED TO HAND SINK, REMOVED GLOVES, APPLIED SOAP AND SCRUBBED FOR 3 SECONDS AND RINSED; ENTIRE HAND-WASHING PROCEDURE WAS UNDER 10 SECONDS. EMPLOYEE THEN RE-GLOVED AND HANDLED RTE BREAD. C/A: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (iv) Thoroughly rinse under clean, running warm water; P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P 3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: EMPLOYEE RE-WASHED HANDS U.

OBSERVED TWO LARGE CONTAINERS OF CHICKEN WINGS AND PACKETS OF RAW GROUPER COLD HOLDING ABOVE 41F IN PREP TOP COOLER #4 IN MAIN KITCHEN. OBSERVED PIMENTO CHEESE COLD HOLDING ABOVE 41F IN PREP TOP COOLER #2 IN MAIN KITCHEN. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: ALL FOOD DISCARDED.

OBSERVED TURKEY AND HAM DELI MEATS NOT COOLING AT A RATE THAT WOULD ENSURE THEY REACHED 41F WITHIN 4HRS C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna or foods starting at 41F or below. COS: MEATS UNCOVERED, PLACED ON ICE IN WIF TO FINISH COOLING PROCESS.

OBSERVED 2 CONTAINERS OF CUT SAUSAGE COLD HOLDING ABOVE 41F IN PREP TOP COOLER #1 IN MAIN KITCHEN. OBSERVED LETTUCE AND SLAW COLD HOLDING ABOVE 41F IN PREP TOP COOLER #3 IN MAIN KITCHEN. OBSERVED SHREDDED CHEESE COLD HOLDING ABOVE 41F ON COUNTER OF PREP TOP COOLER #3 IN MAIN KITCHEN. OBSERVED RAW GROUPER, CALAMARI, CHICKEN TENDERS, COD AND CHICKEN BREAST IN BAG, RAW SHRIMP & COOKED CHICKEN WINGS COLD HOLDING ABOVE 41F IN PREP TOP COOLER #4 IN MAIN KITCHEN. OBSERVED 3 PANS OF COOKED CHICKEN BREAST COLD HOLDING ABOVE 41F IN BEER COOLER IN MAIN KITCHEN. OBSERVED 2 CONTAINERS OF SIMPLE SYRUP WITH A 1:1 RATIO OF SUGAR AND WATER COLD HOLDING ABOVE 41F IN COOLER IN BAR AREA. OBSERVED CONTAINER OF RANCH & CONTAINER OF BLUE CHEESE COLD HOLDING ABOVE 41F IN REACH IN COOLR IN SERVER LINE C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: LETTUCE AND SLAW DISCARDED; SHREDDED CHEESE DISCARDED; ALL RAW ANIMAL PROTEINS (EXCEPT RAW SHRIMP) WERE ALLOWED TO BE PLACED IN WIF TO COOL (RAW SHRIMP & COOKED WINGS WERE DISCARDED); 2 CONTAINERS OF RANCH & BLUE CHEESE DISCARDED; CUT SAUSAGE ALLOWED TO COOL IN WIF.

OBSERVED CHICKEN TENDERS HOT HOLDING, ON COUNTERVTOP IN BETWEEN PREP TOP COOLERS #3 & #4, AT 93F C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: TENDERS DISCARDED.

OBSERVED SPINACH DIP NOT COOLING AT A RATE THAT WOULD ALLOW IT TI REACH 41F WITHIN 4 HRS C/A: TCS FOODS COOLING FROM 70F-41F OR FROM AMBIENT TEMPERATURE SHALL COOL AT A RATE THAT ENSURES IT REACHES 41 WITHIN 4HRS COS: SPINAACH DIP PLACED ON ICE BATH, REACHED 40F @ 4PM.

OBSERVED MECHANICAL DISHWASHER, WHILE IN USE, NOT SANITIZING EQUIPMENT INSIDE. CONCENTRATION BELOW 50PPM (CHLORIINE) C/A: A CHEMICAL SANITIZER USED FOR SANITIZING EQUIPMENT (FACILITY USES CHLORINE) IN A MECHANICAL OPERATION SHALL MEET THE REQUIREMENTS OF 50PPM-100PPM CONCENTRATION COS: PIC PRIMMED MACHINE; CONCENTRATION BETWEEN 50PPM-100PPM.

OBSERVED WHITE, FUZZY MOLD-LIKE SUBSTANCE IN STRAWBERRIES IN CONTAINER IN BOTTOM OF PREP TOP COOLER #4 IN MAIN KITCHEN C/A: MOLDY/EXPIRED FOODS SHALL NOT BE OFFERED FOR CONSUMPTION COS: STRAWBERRIES DISCARDED.

FACILITY RECEIVES KEY DROP DELIVERIES; HOWEVER, EMPLOYEES DO NOT RECORD TEMPERATURES OR CONDTION OF TCS FOODS UPON RECEIPT. KEY DROP DEIVERY AGREEMENT BEWTEEN MCCRAYS AND DELIVERY COMPANY DOES NOT SPECIFY THAT TEMPERATURES/CODITIONS OF TCS FOODS SHALL BE RECORDED BY FOOD SERVICE EMPLOYEES UPON RECEIPT C/A: THE PIC SHALL ENSURE TCS FOODS DELIVERED DURING NON-OPERATIONAL HOURS ARE VERIFIED TO BE FROM AN APPROVED SOURCE & MAINTAINED AT REQUIRED TEMPERATURES BY RECORDING TEMPERATURES/CONDITIONS OF TCS FOODS UPON RECEIPT. FACILITY HAS 72 HOURS TO PROVIDE UPDATED KEY DROP DELIVERY AGREEMENT & SHALL EMAIL PROOF OF TEMPERATURES/CONDITIONS OF TCS FOODS UPON RECEIPT FOR 60 DAYS TO EHS.

OBSERVED BUILD UP IN SODA MACHINE DISPENSING NOZZLES IN MAIN KITCHEN & SODA GUN DISPENSING NOZZLES AT BOTH BARS C/A: ALL FOOD CONTACT SURFACES SGALL BE CLEAN TO SIGHT AND TOUCH COS: FOOD CONTACT SURFACES CLEANED & SANITIZED.

OBSERVED EMPLOYEE CONTACT SIDE CAESAR SALAD WITH BARE HANDS AS IT WAS BEING TAKEN FOR SERVICE TO CUSTOMER C/A: FOOD SERVICE EMPLOYEE SHALL NOT CONTACT RTE FOODS WITH THEIR BARE HANDS. EMPLOYEES SHALL USE SINGLE-USE GLOVES, TONGS OR OTHER UTENSILS TO PREVENT BARE HAND CONTACT WITH RTE FOODS COS: SALAD WAS DISCARDED & REMADE.

OBSERVED SEAFOOD FLOUR STORED UNCOVERED ON COUNTER-TOP IN MAIN KITCHEN. OBSERVED BACON, GREEN ONIONS & SHREDDED CHEESE STORED UNCOVERED ON PREP TOP COOLER COUNTER UNCOVERED. OBSERVED CUT ONIONS STORED UNCOVERED IN WIC IN MAIN KITCHEN. OBSERVED LETTUCE & SLAW STORED UNCOVERED IN PREP TOP COOLER #3 IN MAIN KITCHEN. C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECED FROM CONTAMINATION COS: ALL FOODS COVERED.

OBSERVED PERSONAL TUMBLER STORED AMONGST FOOD/DRINKS FOR SALE IN BAR AREA C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: TUMBLER REMOVED.

OBSERVED BACON BITS, SALT AND SEASONING STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION ON PREP TOP COOLER 1 IN FRONT FOOD SERVICE AREA. OBSEREVED SHREDDED CHEESE, BACON BITS AND GREEN ONIONS STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION ON PREP TOP COOLER 3 IN FRONT FOOD SERVICE AREA. OBSERVED PAN OF BACON STORED ON COUNTER IN FRONT FOOD SERVICE AREA UNCOVERED AND UNPROTECTED FROM CONTAMINATION. OBSERVED TWO BINS OF ICE STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION IN BAR AREA. C/A: ALL FOOD SHOULD BE STORED COVERED AND PROTECTED FROM CONTAMINATION COS: FOOD COVERED.

OBSERVED BARTENDER WEARING A WATCH DURING SERVICE. OBSERVED OTHER EMPLOYEES WEARING WRIST JEWELRY AND WATCH(ES) DURING SERVICE C/A: Employees shall not wear jewelry while handling food other than a plain wedding band.

OBSERVED EMPLOYEES WIPING SOILED GLOVES ON TOWELS/SOILED TOWELS IN RONT FOOD SERVICE AREA INSTEAD OF REMOVING SOILED GLOVES AND REPLACING C/A: Employees shall maintain a high degree of personal cleanliness and shall use good hygienic practices during all working periods in the food service establishment.

MOST RECENT INSPECTION REPORT NOT PROMINENTLY DISPLAYED IN PUBLIC VIEW C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

OBSERVED CHEF (WITH GLOVES ON) HANDLE RAW PORK/BACON AND THEN HANDLE/PREPARE BREAD WITHOUT WASHING HANDS IN-BETWEEN GLOVE CHANGE. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. COS: CHEF WAS INSTRUCTED TO REMOVE GLOVES AND WASH HANDS BEFORE RE-GLOVING; BREAD WAS DISCARDED.

RAW CHICKEN WAS OBSERVED STORED ABOVE RAW STEAK IN PREP TOP COOLER IN MAIN KITCHEN. RAW STEAK, REMOVED FROM ORIGINAL PACKAGING, OBSERVED STORED ABOVE ICE CREAM IN WIF IN MAIN KITCHEN. C/A: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (II) Cooked ready-to-eat food; (III) Fruits and vegetables before they are washed; (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented (III) Preparing each type of food at different times or in separate areas; (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap i.

OBSERVED SEVERAL TCS FOODS COLD HOLDING ABOVE 41F IN WIC (BLACK BEANS, SALSA, QUESO, CHICKEN SALAD, SHREDDED PORK, PASTA SALAD, RAW CHICKEN BREAST, RISOTTO AND GORGONZOLA DRESSING), PREP TOP COOLER (SHREDDED CHEESE, SALSA, TOMATOES, BUTTER, ITALIAN SAUSAGE, BLU CHEESE CRUMBLES, CAJUN ALFREDO, RAW SALMON, CHICKEN & STEAK, ELBOW PASTA, RAW SHRIMP), PREP TOP COOLER 2 (CUT LETTUCE, SLICED TOMATOES, PICO, SHREDDED CHEESE, RAW SALMON (WHOLE & BITES), HOMEMADE RANCH), PREP TOP COOLER 3 (SLAW, ROMAINE 2, PASTA SALAD) PREP TOP COOLER 4 (SLICED CHEDDAR CHEESE, WINGS, CHICKEN SALAD) AND BEER COOLER (GRITS) IN MAIN KITCHEN. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: ALL FOOD DISCARDED; SHREDDED CHEESE REPLACED @ 41F, SPINACH & ARTICHOKE DIP REPLACED @ 42F, CAJUN ALFREDO REPLACED @ 41F, DICED TOMATOES REPLACED @ 42F, RAW SHRIMP REPLACED @ 41F, RAW SALMON REPLACED @ 40F.

OBSERVED RAW CHICKEN BREAST AND SLICED TOMATOES NOT COOLING AT A RATE THAT WOULD ENSURE THEY REACHED 41F WITHIN 4 HOURS. C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna COS: TOMATOES DISCARDED; CHICKEN PLACED IN FREEZER TO COOL.

FACILITY RECEIVES KEY DROP DELIVERIES, HOWEVER, NO KEY DROP DELIVERY AGREEMENT BETWEEN FACILITY AND DISTRIBUTOR WAS OBSERVED AND NO TEMPERATURES OR CONDITIONS OF FOOD WAS RECORDED ON INVOICES BY DISTRIBUTOR NOR PERSONNEL FROM FOOD SERVICE FACILITY C/A: There shall be a key drop delivery agreement between food service facility and food distributor if a facility wishes to receive deliveries after the business hours of the operation, if the following criterion is found to be in compliance by the Health Authority: 1. The permit holder or person in charge of the food service establishment notifies the local Health Authority that key drop deliveries will be received after its business operating hours; 2. For purposes of enforcing this Chapter, an entity performing work under contract for the establishment shall be considered to be an employee of the establishment as defined in DPH Rule 5116-1-.01(41); 3. The business entity providing key drop deliveries to the establishment shall certify in writing to the establishment that the products delivered will be under its control throughout the delivery process to the establishment, and that all products will be delivered to the establishment during the key drop delivery hours pursuant to the secured access arrangement set by the food service establishment complies with paragraphs 4, 5 and 6 of this subsection; and 4. The entity providing the key drop deliveries shall ensure that all products are stored within the food service establishmen.

OBSERVED EXPIRED CFSM CERTIFICATION POSTED IN FACILITY (MICHAEL SPARROW 8/24/2025) C/A: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. COS: CFSM CERTIFICATION REMOVED; UPDATED ONE POSTED.

OBSERVED FOOD COOLING STORED IN PLASTIC CONTAINERS COVERED WITH LIDS/PLASTIC WRAP C/A: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food COS: FOOD UNCOVERED.

OBSERVED BACON BITS/SEASONINGS STORED UNCOVERED & UNPROTECTED ON PREP TOP COOLER IN MAIN KITCHEN. OBSERVED ALL FOOD ON STEAM TABLE UNCOVERED AND UNPROTECTED FROM CONTAMINATION IN MAIN KITCHEN. OBSERVED BACON UNCOVERED AND UNPROTECTED ON FLAT TOP AND COUNTER IN MAIN KITCHEN. OBSERVED BACON, ONIONS AND SEASONING STORED UNCOVERED AND UNPROTECTED ON PREP TOP COOLER IN MAIN KITCHEN. OBSERVED RED SAUCE STORED UNCOVERED AND UNPROTECTED ON COUNTER-TOP IN MAIN KITCHEN. OBSERVED TEA URNS STORED UNCOVERED AND UNPROTECTED IN DRINK STATION IN MAIN KITCHEN. OBSERVED RAW RIBS, CUT ONION, CUT LETTUCE, CONTAINER OF GORGONZOLA DRESSING UNCOVERED AND UNPROTECTED IN WIC IN MAIN KITCHEN. OBSERVED 2 ICE BINS IN BAR AREA STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION. C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION COS: FOODS COVERED.

Observed, in prep top cooler (right) bottom, diced tomatoes and chopped herbs stored uncovered.

Observed, on top shelf above fryer prep area, chips stored in containers not covered.

Observed, in main kitchen, ice machine ice shield with black debris/mold.

Observed sausage link stored in prep top cooler (right) bottom where it could be exposed to splash or other contamination.

Observed employee wearing a watch while prepping food.

Observed wiping cloths stored in sanitizer bucket in grill prep area and main kitchen with a sanitizer concentration of 100 ppm (quat).