The Whelan

Observed no sanitizer dispensed during rinse cycle of dishwashers in main kitchen and bar areas (sanitizer test strips registering 0 ppm concentration of chlorine). Corrective action - PIC advised to contact EcoLab for servicing of dishwashers to ensure sanitizer is dispensed at proper concentration, 3-compartment sink to be utilized for sanitizing dishes until dishwasher function is restored. Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13).

Observed a container of sautéed mushrooms stored in the walk-in cooler marked with a date of 1/13/26. Corrected on site - container discarded. Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P.

Observed food residue built up on the can opener blade in the main kitchen area. Observed pink and black residue on interior surfaces of the ice machine in the main kitchen area. Corrective action - PIC advised to perform detailed cleaning and sanitizing of ice machine. Can opener immediately cleaned and sanitized in 3-compartment sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed numerous ready-to-eat TCS food items stored for more than 24 hours in prep top coolers (chopped lettuce, sliced tomatoes, sliced cheese, chicken salad, etc.) and walk-in cooler (container of macaroni and cheese) without proper date labeling. Corrected on site - containers provided with labels. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed several unlabeled chemical bottles stored at 3-compartment sink in main kitchen area and behind the bar. Corrective action - PIC advised to label all chemicals removed from original containers. Working Containers, 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.

Observed mechanical dishwashers in kitchen and bar areas not dispensing sanitizing solution. Corrective action - PIC advised to contact EcoLab for servicing of dishwashers. A warewashing machine that is installed after September 12, 2007 shall be designed and equipped to: automatically dispense detergents and sanitizers Pf and incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles. Pf.

Observed several food items stored uncovered on prep tables (containers of spices), shelving units (bowl of flour, container of tortilla chips, bag of sugar), and inside walk-in cooler (container of raw fish filets). Corrective action - PIC advised to provide covers for all food items when not actively dispensing them. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;.

Observed raw ground beef stored in prep top cooler on top of cheese and lettuce. Observed raw ground beef store on top of and next to steak and salmon. 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, and (II) Cooked ready-to-eat food; and (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, or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented Educated PIC on the proper order to arrange food. PIC rearranged items.

Observed TCS items in ice bath, reach in cooler, and prep top cooler reading above 41 degrees. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Advised PIC to discard all items and refrain from using reach in/prep top cooler until repairs can be made.

Observed multiple containers used for food storage stored away as clean with old labels still on them. Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Advised PIC to remove ALL labels and then rewash dishes.

Observed knives stored in between containers in the prep top cooler. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Employee relocated knives.

Observed employee items stored on food storage shelf. Observed employee keys and drink stored above dry storage. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Employee relocated items.

Observed raw chicken stored beside turkey deli meat. Observed raw chicken stored next to cooked chicken. Observed ground beef stored next to RTE foods. (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, and (II) Cooked ready-to-eat food; and (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, or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented Educated PIC on the proper order to arrange food. PIC rearranged items.

Observed TCS items in prep top cooler, reach in cooler, and melted ice bath with a temperature reading well over 41 degrees F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Advised PIC to discard all items and refrain from using reach in/prep top cooler until repairs can be made.

Observed multiple containers of food stored in the walk in cooler with date marking that exceeded the 7 day limit. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . PIC discarded items.

Observed black and pink slime buildup on interior of ice machine. The food contact surfaces of equipment shall be clean to sight and touch. The PIC will have the ice machine drained and cleaned.

Observed a majority of containers inside prep top cooler stored without date marking. time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Advised PIC to discard any items that the date of preparation could not be determined and educated on date marking.

Observed food debris buildup on mulitple surfaces including equipment, sink, walls, outlets, can opener, etc. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will have these locations cleaned.

Observed massive hole in wall behind dishwasher. Wall appears to have gotten wet and fallen in, indicative of a possible leak. Good Repair. All physical facilities shall be maintained in good repair. The PIC will have this hole repaired.

Observed most recent inspection report not posted. 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. PIC will display most recent inspection report.

Observed multiple prep tables in states of disrepair. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. PIC will repair or replace items.

Observed no covered receptacles in the women’s restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. PIC will stock the restroom with covered receptacles.

Observed food stored in melted ice bath above 41 degrees F. Observed Food stored in reach in above 41 degrees. Observed chicken wings stored beside stove above 41 degrees. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. PIC discarded all items.

Observed heavy black and pink slime like buildup inside ice machine. Observed meat slicer stored as clean with food encrusted on contact surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC will have items cleaned.

Observed several containers stored in prep top and reach in coolers with no date marking. time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC will date label food.

Observed no consumer advisory printed on late-night or brunch menu with both menus offer items undercooked. Except as specified in subsections (5)(a)3, and (5)(a)(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. PIC will add disclosure to all menus.

Observed multiple prep tables in states of disrepair. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. PIC will repair or replace items.

Observed puddle of grease behind all cooking equipment. Observed large amounts of spillage on walls. Observed discarded food items behind grill. The physical facilities shall be cleaned a frequency to prevent soil accumulation. PIC will have the facilities cleaned.