Forty Thieves Irish Pub

High Priority - Toxic substance/chemical improperly stored. Degreaser spray bottles stored on clean dish shelf in kitchen , operator removed them **Corrected On-Site**

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No test kit for chlorine solution in kitchen for dish machine

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine bin interior soiled and black mold like substance buildup.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on clean dish shelf in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holder soiled in bar area

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sauerkraut (71F - Cold Holding); sliced tomatoes (72F - Cold Holding); cut tomatoes (73F - Cold Holding); feta cheese (74F - Cold Holding); cut lettuce (76F - Cold Holding); raw fish (73F - Cold Holding); cooked pasta (71F - Cold Holding); cooked onions (68F - Cold Holding); corned beef (51F - Cold Holding); cooked chicken (48F - Cold Holding); sliced turkey (44F - Cold Holding); raw burger (47F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line, operate stated food was in cooler overnight and they cooler had become unplugged while cleaning last night. Operator does not have any documented temperatures. See stop sale. sauerkraut (71F - Cold Holding); sliced tomatoes (72F - Cold Holding); cut tomatoes (73F - Cold Holding); feta cheese (74F - Cold Holding); cut lettuce (76F - Cold Holding); raw fish (73F - Cold Holding); cooked pasta (71F - Cold Holding); cooked onions (68F - Cold Holding) In cook line draw cooler. Operator stated food was in cooler overnight. No documented temperature monitoring. See stop sale. corned beef (51F - Cold Holding); cooked chicken (48F - Cold Holding); sliced turkey (44F - Cold Holding); raw burger (47F - Cold Holding)

High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored on prep table next to food products.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/25 **Admin Complaint**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles in bar area soiled

Basic - Food stored on floor. Sweet and sour mix box in bar area

Basic - Ice bucket not stored inverted or in a protected manner.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holsters soiled

Basic - Standing water in floor drain. Floor drain under ice bin in bar area. Operator states the drain is filled with concrete. Did not observe any employees walking through water as it is contained to under ice bin. Operator states they are using shop vac to drain water periodically.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in bar area

Basic - Bowl or other container with no handle used to dispense food. Deli containers in bulk sugar in prep area.

Basic - Employee eating in a food preparation or other restricted area. Employee food on prep table in kitchen

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on soda syrup box in bar