Hapeville Corner Tavern

Contamination prevented during food preparation, storage, display — Inspector Note: Observed potential contamination of food items from leakage from AC unit dripping down onto containers of soy sauce, spices and other food items. Advised to fix unit and move food from below. 511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.

Insects, rodents, and animals not present — Inspector Note: Observed visible light at bottom of backdoor. Advised to cover this crack/opening. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.

Food stored covered — Inspector Note: Observed chicken wings, raw shrimp, and beef patties stored uncovered in cooler. Cos by covering. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) 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;

Single-use/single-service articles: properly stored, used — Inspector Note: Observed failure to not reuse single-use utensils. Observed plastic cup being used as scoop in salsa on prep top cooler. (r) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused. PIC removed cup.

Proper hot holding temperatures — Inspector Note: Observed failure to maintain TCS food items at 135F or above. Observed cooked chicken on shelf at 118F. (f) 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 PIC discarded food item.

Proper date marking and disposition — Inspector Note: Observed failure to discard food items being held past 7 days. Observed a container of reny cheese dated marked 2/13 in walk in cooler. (h) 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 PIC discarded food item.