Beef ‘O’ Brady’s Food Service Inspection Report

1-2B – certified food protection manager

Points: 4

Corrected during inspection?: No

Repeat: No

Inspector Notes: .03(3)(b): During inspection it was noted that Food Safety Manager Certification (CFSM) for Ron Wood expired 6/19/2024. Establishment shall employ CFSM and maintain and renew certification as noted in Food Service Rules. Establishment is to advise EH of measures taken to renew CFSM certification by 7/8/24. CFSM is to be recertified by 8/5/24.

2-1C – no bare hand contact with ready-to-eat foods or approved alternate method properly followed

Points: 9

Corrected during inspection?: Yes

Repeat: No

Inspector Notes: .04(4)(a)(2): Observed employee in the kitchen cutting RTE celery with one glove on the right hand and no glove on the left hand. Employee was holding the celery with bare left hand while cutting it with his right hand. When employee noticed me in the kitchen, he stopped his task on put a glove on left hand. Celery sticks were being prepped to be used as a raw side item for the customers and would not later be cooked. Employee was instructed of no bare hand contact. Employee discarded the celery he touched with his bare hand. CFSM and PICs shall retrain all employees regarding proper handwashing and glove use when prepping RTE foods by 7/5/24.

2-2B – proper eating, tasting, drinking, or tobacco use

Points: 4

Corrected during inspection?: Yes

Repeat: No

Inspector Notes: .03(5)(j)(2): Observed a drink on the food prep table by the employee cutting the celery noted above. The drink was not in a single service cup with lid and straw and/or stored in designated area to prevent cross contamination. Employees shall only consume food in designated areas separate from food prep and serving areas, equipment and utensil areas, and food storage areas, except when drinking from a single service cup with a secure lid and straw that is handled and stored to prevent contamination of employee’s hands, exposed food, equipment or utensils. Discussed proper storage of drink with employee; employee removed the drink from prep area and stored drink at the waitress station away from the food prep area.

4-1A – food separated and protected

Points: 9

Corrected during inspection?: Yes

Repeat: No

Inspector Notes: .04(4)(c)(1)(i)(I): Observed a metal container of raw shrimp sitting on top of a metal container of precooked corned beef deli meat. The container contained several portions of wrapped corned beef. The container of raw shrimp was also next to RTE chicken portions. PIC was educated regarding storage practices of raw and RTE foods, removed the container of raw shrimp and properly stored the raw shrimp. I observed/inspected the corned beef and RTE chicken and I did not see any leakage or contamination from the improperly stored raw shrimp. CFSM and PICs are to retrain all employees regarding safe storage practices of raw and RTE foods by 7/5/24.

6-1A – proper cold holding temperatures

Points: 9

Corrected during inspection?: Yes

Repeat: No

Inspector Notes: .04(6)(f): Observed cold holding TCS foods above 41 degrees in the Maxx Cold prep unit in the kitchen. Employee discarded all of the food. See above temperature log for said items. Owner Ronald Wood will have the unit looked at today by refrigeration professional to see why it is not maintaining proper temperature. Owner, CFSM, or PIC is to call EH (515-4341) once refrigerator is repaired. Owner, CFSM, PICs will instruct all employees to not store TCS foods in cooler until cooler is repaired and verified by EH. Employees may keep small/limited portions TCS foods on ice for service temporarily using time as a temperature control until cooler is operating properly. Discussed time/temperature requirements with owner, CFSM, PIC that any food stored in units is to have a temperature of 41 degrees or below prior to placement on unit. After 4 hours any unused or served food items must be discarded. Facility will maintain time/temperature monitoring logs of any food product which is will be stored on the unit. Provided establishment with time as a public health control (4 hours guidelines) and time/temperature log to use.

12C – wiping cloths: properly used and stored

Points: 3

Corrected during inspection?: Yes

Repeat: No

Inspector Notes: .04(4)(m)(2)(i): Observed wet wiping cloths laying on food prep tables used to wipe down food prep tables not stored in sanitizing solution between uses. Employee was educated regarding proper storage of wiping cloths between use. Employee removed wet wiping cloths and put them in a container of sanitizing solution. CFSM, PICs will retrain all employees regarding proper storage of wiping cloths in sanitizing solution between use by 7/5/24.

15C – nonfood-contact surfaces clean

Points: 1

Corrected during inspection?: No

Repeat: No

Inspector Notes: .05(7)(d): Observed soiled nonfood contact surfaces of coolers, freezers, fryers, Nemco warmer, food press, Nonfood contact surfaces of equipment shall be cleaned as often as necessary to prevent accumulation of soiled residue, splash, grease, etc. All nonfood contact surfaces of equipment in kitchen, prep areas, cooking areas and storage areas are to be cleaned to sight and touch by 7/5/24.

17C – physical facilities installed, maintained, and clean

Points: 1

Corrected during inspection?: No

Repeat: No

Inspector Notes: .07(5)(b)(1): Observed soiled walls and floors through out the kitchen area. Observed a grease build up under and behind the cooking equipment such as the fryers and the flat grill. Physical facility, including floors, walls, and ceilings shall be cleaned as often as necessary to prevent accumulation of grease, soiled residue, splash, food, etc. Floors, walls and ceilings are to be cleaned, wiped down, swept and mopped as needed immediately. Facility is to have a deep clean performed and is to be clean to sight and touch by 7/10/24.