The Whelan

Approved thawing methods used — Inspector Note: Observed chicken thawing under running water of temperature 79F CA: PIC immediately placed into ice bath to thaw.

Washing fruits and vegetables — Inspector Note: Observed raw chicken thawing in vegetable sink CA: PIC immediately moved to ice bath.

Nonfood-contact surfaces clean — Inspector Note: Observed food debris in crevices of prep top cooler CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: 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

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed the multiple repeat violations from the last routine inspection.

Food in good condition, safe, and unadulterated — Inspector Note: Observed containers of lemons, ginger, and tomatoes with mold like substances. COS PIC discarded.

Food separated and protected — Inspector Note: Observed raw repackaged sausage stored in the main kitchen RIF over tater tots and cheese. CA: Advised PIC to re-order all items. 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

Food stored covered — Inspector Note: Observed raw fish filets and fries stored in the WIC uncovered. CA: Advised PIC 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;

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black residue on the interior of the ice machine in the main kitchen. Observed black buildup on the soda guns and holders at the bar. CA: Advised PIC to ensure that food contact surfaces are cleaned frequently enough to sight and touch.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed no bleach sanitizer dispensing from the main kitchen and bar dishwashers. CA: Advised PIC to have the units serviced so that food contact surfaces are able to be sanitized.

Proper cold holding temperatures — Inspector Note: Observed TCS items in ice bath, reach in cooler, walk 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. COS PIC to discard all items and refrain from using reach in/prep top cooler and the walk in cooler until repairs can be made.

Toxic substances properly identified, stored, used — Inspector Note: Observed several unlabelled chemical bottles stored at 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.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: 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

Food stored covered — Inspector Note: 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;

Food-contact surfaces: cleaned & sanitized — Inspector Note: 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 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)

Proper date marking and disposition — Inspector Note: 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

Proper date marking and disposition — Inspector Note: 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.

Toxic substances properly identified, stored, used — Inspector Note: 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.