Fado Irish Pub And Restaurant

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed several employee drinking cups stored on (prep counters, warewashing dish racks, grill area, etc) uncovered AND covered without straw. Store cups away from food (and food contact surfaces) intended for public consumption (Establish designated area for employee drinking).

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black build up on soda gun. CA advised PIC to clean thoroughly. food-contact surfaces and utensils shall be clean to sight and touch

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed pink and black like substance in the ice machine in the min kitchen, Advised PIC to clean the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Proper cold holding temperatures — Inspector Note: Observed chicken stored in RIC and WIC above 41 F in main kitchen Advised PIC the temperature on the cooler needs to be turned down so that the chicken can for 41 degrees or below. 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.