Holeman and Finch Public House

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed freshly sliced beef tightly wrapped in plastic wrap for cold holding CA: PIC immediately placed beef on sheet pan and placed in RIF

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed failure to post most current food permit CA: Post the permit in a location in the food service establishment that is conspicuous to consumers

Food-contact surfaces: cleaned & sanitized — Inspector Note: bserved dark matter inside ice machine Equipment, Food-Contact Surfaces,& Utensils CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Required records: shellstock tags, parasite destruction — Inspector Note: Observed failure to keep shell tag with product until finished CA: Except as specified in subsections (2) and (5)(f) of this Rule, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records of the food service establishment for 90 calendar days beyond the time of service or sale of the fish.

Proper cold holding temperatures — Inspector Note: Observed items in WIC >41F whole chicken 46F, Pimento cheese 52F CA: all items discarded