HAVEN RESTAURANT & BAR

Proper cold holding temperatures — Inspector Note: Observed cherry tomatoes, chicken salad, sliced tomatoes cold holding above 41F in sandwich prep top cooler (see asterisked temperatures in log). COS: PIC voluntarily discarded foods and is not using cooler until repair

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed posted inspection report dated 1/14/25 with score of 95, rather than most recent report dated 11/05/25 with score of 78 CA: The most current inspection report shall be prominently displayed in public view at all times COS: PIC posted most recent inspection report

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed chemical sanitizer concentration of 0ppm chlorine at the bar dish machine. CA: 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, and shall be used as follows: 1. A chlorine solution shall have a concentration 50-99ppm Correct by 11/7/25 - send proof of repair to Kate O'Brien

Proper reheating procedures for hot holding — Inspector Note: Observed meatloaf reheating in warmer cabinet with an internal temperature of 125F after being heated in cabinet for 1hr 45min (see temp log for all temperatures). CA: Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F (5°C) and 165°F (74°C) may not exceed 2 hours. COS: PIC placed meatloaf on grill to rapidly heat to 165

Proper cold holding temperatures — Inspector Note: Observed cherry tomatoes, chicken salad and other TCS foods cold holding above 41F in right-most prep top cooler. Initial ambient temperature in cooler was 44F. PIC indicated foods had been removed from the walk-in cooler around 10am, inspector temperatures recorded at 12pm (See temperature log) CA: 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. COS: PIC lowered ambient cooler temperature setting and foods were at or below 41F after 1 hr (see temperature log)

Time as a public health control: procedures and records — Inspector Note: Observed blanched (par-cooked) potatoes held without temperature control by fryers. PIC indicated all potatoes would be used within service time. CA: If time without temperature control is used as the public health control for a working supply of TCS food before cooking written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request. The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. COS: Inspector provided TPHC procedure template to PIC and PIC marked potatoes with discard time