Ralph's Tavern and Grill

Inspector notes: Observed facility has a key drop policy but it is not in the facility nor does the driver take the temperature of the food at the time of the food is being delivered. C/A Monitoring of Receiving during Non-Operating Hours. Employees are verifying that foods delivered to the food service establishment during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, accurately presented, by routinely monitoring the employees' observations, maintaining receiving/corrective action records for deliveries during non-operating hours and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m);Pf COS Facility has 10...

Inspector notes: Observed Ricotta cheesse mozzarella, cheese sausage, sliced Cheddar cheese,Iceberg lettuce, havarti and smouked gouda, spring salad mix, sliced rib meat, that was stored at the prep top unis and the bottom of the units in the main kitchen with a temperature above 41*F C/A 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 COS: Most of the foo...

Inspector notes: Observed meatball marinara in the bain-marie in the main kitchen holding at 126*F. Observed beer cheese in the steam well holding below 135*F in the main kitchen. Observed marinara sauce in the crock pot in the main kitchen holding below 135*F. C/A 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 COS: Marinara sauce and the beer cheese was...

Inspector notes: Observed creamed spinach, coleslaw and mash potatoes with with a prep date passed the 7 day disposal time (12/04/25 and 12/06/26) Observed lasagna stored into the WIC without a prep or a disposal date on it. C/A A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include: (i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; (iii)...