THOS. O'REILLY'S PUBLIC HOUSE

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed equipment food-contact surface, meat slicer, not cleaned properly. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P CA: PIC will clean the food contact service equipments after each use for storage and for later use.

Proper cold holding temperatures — Inspector Note: Observed potentially hazardous food (raw chicken, raw fish, and raw beef) cold held at greater than 41F in the main kitchen Reach In Cooler and in the walk-in cooler. 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 CA: EHS educated PIC on proper cold holding techniques