McCray's Tavern

Single-use/single-service articles: properly stored, used — Inspector Note: observed multiple plastic containers resting in food (Raw Chicken in prep top cooler) and the sugar and flower scoopers sitting inside the food with the handle coming in contact with the food that is held in the white storage bins. COS: PIC immediately removed the scoops and the plastic containers

Physical facilities installed, maintained, and clean — Inspector Note: observed missing ceiling tile in the main kitchen dishwashing area. CA: Violation Code Reference 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Response procedures for vomiting & diarrheal events — Inspector Note: failure to produce a clean up kit or procedure for bodily fluids. COS: PIC was emailed an infographic to Clean-up and Disinfection for Norovirus (“Stomach Bug”)

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black slime, mold like substance built up on the interior walls and top of the ice machine. CA: Advised PIC to have the ice machine clean and to discard the ice.

Food-contact surfaces: cleaned & sanitized — Inspector Note: observed can opener with heavy food debris buildup on the blade as well as holder. COS: Chef had can opener cleaned

Single-use/single-service articles: properly stored, used — Inspector Note: observed multiple plastic containers resting in food (Raw Chicken in prep top cooler) and the sugar and flower scoopers sitting inside the food with the handle coming in contact with the food that is held in the white storage bins. COS: PIC immediately removed the scoops and the plastic containers Single-service and single-use articles may not be reused.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black slime, mold like substance built up on the interior walls and top of the ice machine. CA: Advised PIC to have the ice machine clean and to discard the ice. All food contact surfaces shall be cleaned to sight and touch

Food-contact surfaces: cleaned & sanitized — Inspector Note: observed can opener in the main kitchen near the ice machine with old food accumulated on the blade. CA: EHS removed the can opener and advised PIC to have it clean or replaced. The holder the can opener sits in requires cleaning as well. All food contact surfaces shall be cleaned to sight and touch

Proper cold holding temperatures — Inspector Note: Observed multiple foods in different reach in and prep top coolers around the establishment holding above 41 degrees. COS: Items were discarded. 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. Instructed PIC to discard these items. Advised to keep prep top closed when not in use in order to prevent heat from kitchen from lowering temperatures.

Proper date marking and disposition — Inspector Note: Observed food (Tomatoes and lettuce) items in metal containers, held in RIC without any labels that indicate date the food was perp and when it should be discarded. COS: PIC immediately added labels with prep and discard date on them. PIC discarded the food without labels 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.