RALPH'S TAVERN AND GRILL

Plumbing installed; proper backflow devices — Inspector Note: Observed the only handsink at the bar area with a draining problem. Water was accumulating in the sink, unable to drain. C/A System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Food stored covered — Inspector Note: Observed several trays with sliced cheese crumbled cheese, mozzarella in water stored at the bottom of the prep top #2 Observed a tray of chicken wings and potatoes stored uncovered in the RIF in the main kitchen. Observed a tray of pounded breaded raw breast in the RIC partially covered(food was not cooling) C/A 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; COS: Food was covered

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed fire suppression nozzle with grease build-up above the stove and the fryer area. C/A Nozzles need to be cleaned frequently to prevent the grease form dropping down onto the food below.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed ice bin with a black/pink substance build-up on the chute of the bin in the main kitchen. C/A In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer;

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed facility has a key drop policy but it is not in the facility nor does the driver take the temperature of the food at the time of the food is being delivered. C/A Monitoring of Receiving during Non-Operating Hours. Employees are verifying that foods delivered to the food service establishment during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, accurately presented, by routinely monitoring the employees' observations, maintaining receiving/corrective action records for deliveries during non-operating hours and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m);Pf COS Facility has 10 days to correct the violation and submit a copy to EHS

Proper cold holding temperatures — Inspector Note: Observed Ricotta cheesse mozzarella, cheese sausage, sliced Cheddar cheese,Iceberg lettuce, havarti and smouked gouda, spring salad mix, sliced rib meat, that was stored at the prep top unis and the bottom of the units in the main kitchen with a temperature above 41*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Most of the food was discarded. Iceberg, spring mix was allowed to place in the WIC to cool off

Proper hot holding temperatures — Inspector Note: Observed meatball marinara in the bain-marie in the main kitchen holding at 126*F. Observed beer cheese in the steam well holding below 135*F in the main kitchen. Observed marinara sauce in the crock pot in the main kitchen holding below 135*F. C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Marinara sauce and the beer cheese was allowed to re-head back up. Marinara and meatballs were tossed out by the chef.

Proper date marking and disposition — Inspector Note: Observed creamed spinach, coleslaw and mash potatoes with with a prep date passed the 7 day disposal time (12/04/25 and 12/06/26) Observed lasagna stored into the WIC without a prep or a disposal date on it. C/A A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include: (i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; (iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or (iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request. 5. The requirements in paragraphs 1 and 2 of this subsection do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request. 6. The requirements in paragraphs 1 and 2 of this subsection do not apply to shellstock. COS: Food discarded