Governor Francis Inn Restaurant

Inspector notes: (Chemical) was stored with equipment, utensils, or single service items. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles. -Staff removed the chemical spray during this inspection away from equipment and utensils.

Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was (0) parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. -Dishwasher was adjusted and the chlorine sanitizer solution was observed at 50-100ppm. -Service was contacted. -Staff will sanitize in the 3 bay sink until dishwasher has been serviced.

Inspector notes: Raw animal foods (such as raw chicken) were observed stored above ready-to-eat foods (such as olives) in the back refrigerator (ware-washing area). Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. -Staff moved the raw chickens and placed them on lower shelf.

Inspector notes: Bags of bread observed with gnaw marks. Staff voluntarily disposed of the bread during this inspection.

Inspector notes: No person certified in food safety was present as needed at the time of inspection.

Inspector notes: The presence of pest is not controlled as evidenced by gnaw marks on bread, droppings, and dead pest on trap. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. -Establishment must fulfill all the recommendations by pest control. Pest control to increase frequency until rodent activity is resolved. -Establishment to create a plan of action to follow alongside the findings from the evaluation. Plan of action to include cleaning and sanitizing of all areas observed with activity.

Inspector notes: Establishment shall continue to remove any unneccessary equipment/unused equipment. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.

Inspector notes: The floors in the kitchen area observed in poor repair. Floor tiles shall be regrouted. The physical facilities must be maintained in good repair.

Inspector notes: Evidence (bedding frame, clothes, and luggage) of the upstairs storage area being used as living space/bedding area observed. Establishment must removed all items from the storage room.

Inspector notes: Restricted pesticide observed in the ware-washing area. Toxic pesticide shall only be used by licensed/certified operators. -Staff disposed of the pesticide during this inspection.

Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was (0) parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. -After priming the sanitizer, the concentration was observed at 50-100ppm during this inspection.

Inspector notes: (ROP Lobster) was observed in reduce oxygen packaging at 36 degrees Fahrenheit. -Proper thawing of ROP seafood products reviewed. -Staff removed the lobster from reduced oxygen packaging during this inspection.

Inspector notes: The presence of roaches is not controlled as evidenced by roaches observed on glue traps. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. -A full evaluation by pest control must be performed before the next inspection. The full evaluation must include frequency of treatment, types of bait, traps, recommended preparations, structural findings, and technician assessment. -Establishment must fulfill all the recommendations by pest control. -Pest control to increase frequency until rodent activity is resolved. Evaluation to be sent to inspector as soon as pest visit is completed. - Establishment to create a plan of action to follow alongside the findings from the evaluation. Plan of action to include cleaning and sanitizing of all areas observed with activity.

Inspector notes: The floors in the kitchen observed in poor repair. Tiles must be regrouted. The physical facilities must be maintained in good repair.

Inspector notes: Unnecessary and/or non-functional equipment (refrigerators) observed. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.

Inspector notes: Raw animal foods (such as chicken) were observed stored above ready-to-eat foods (such as seafood and potato skins) in the refrigerator. PIC relocated chicken to bottom shelf and seafood and potato skins to top shelf at time of inspection. -Cooked chicken observed stored in the same pan as wrapped/packaged raw pork. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. -Proper storage of ready-to-eat foods reviewed. -Staff moved the wrapped/packaged raw pork to a different pan in the cold drawer.

Inspector notes: (Chemical) was stored with equipment, utensils, or single service items. PIC relocated chemical to designated area. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles.

Inspector notes: Wood is used in the construction of the prep table in the back area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material. -Establishment must discontinue using that table to prep foods.

Inspector notes: A room used as a sleeping quarter observed upstairs in the storage area. -A private home, a room used as living or sleeping quarters, or an area directly opening into a room used as living or sleeping quarters may not be used for conducting FOOD ESTABLISHMENT operations. -Establishment must remove bedding and all evidence of living area/sleeping area in the storage room, located upstairs.

Inspector notes: No person certified in food safety was present as needed at the time of inspection.

Inspector notes: Dishes and utensils, were observed in the bar hand-washing sink. Food observed in kitchen handwashing sink. A hand-washing sink must not be used for purposes other than hand washing. PIC removed items from handwashing sinks at time of inspection.

Inspector notes: Observed shellfish tags not in chronological order and missing date of last sold. Molluscan shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.

Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. PIC relocated can opener to 3-bay sink to be washed, rinsed and sanitize. The food contact surfaces of equipment must be clean to sight and touch.

Inspector notes: ROP tuna observed in reduced oxygen packaging. Proper thawing of ROP seafood products reviewed. -ROP tuna observed at 34 degrees. Staff removed the tuna from reduced oxygen packaging during this inspection.

Inspector notes: The presence of roaches is not controlled as evidenced by 2 live roaches observed. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. -A full evaluation by pest control must be performed before the next inspection. The full evaluation must include frequency of treatment, types of bait, traps, recommended preparations, structural findings, and technician assessment. Establishment must fulfill all the recommendations by pest control. Pest control to increase frequency to twice a week until rodent activity is resolved. Evaluation to be sent to inspector as soon as pest visit is completed. - Establishment to create a plan of action to follow alongside the findings from the evaluation. Plan of action to include cleaning and sanitizing of all areas observed with activity.

Inspector notes: The non-food contact surfaces of the areas underneath/behind all kitchen equipment have an accumulation of dust, dirt, food residue, and other debris. The non-food contact surfaces shall be cleaned as often as necessary to prevent buildup of residue.

Inspector notes: A dead mouse observed upstairs in the storage area. -Dead rodents, birds, and insects must be removed promptly from the facilities to ensure clean and sanitary facilities and to preclude exacerbating the situation by allowing carcasses to attract other pests. -Staff removed the dead mouse during this inspection.

Inspector notes: The floors in the kitchen observed in poor repair. Tiles must be regrouted. The physical facilities must be maintained in good repair.

Inspector notes: Unnecessary and/or non-functional equipment (refrigerators) observed. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.

Inspector notes: The following areas of the physical facilities was observed to be in poor repair... - The back prep area cement floor was observed to have cracks and cut lines from prior service. Cracks and cut lines are to be filled/sealed - The kitchen floor tile was observed to have broken tiles and grout lines that are worn/chipped/deteriorated. Broken tiles are to be replaced and grout lines are to be repaired/refilled The physical facilities must be maintained in good repair.

Inspector notes: The floors in the back prep kitchen area are constructed of unsealed cement which is not durable, easily cleanable, or non-absorbent. The materials for indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.

Inspector notes: Areas of the floor and wall junctures in the kitchen/prep areas do not have coving. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.

Inspector notes: The sink used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed. Per the PIC, work had been done to adjust for a proper air gap. The air gap was observed to still be incorrect. PIC to contact inspector when air gap is properly adjusted.

Inspector notes: The following areas of the physical facilities was observed to be in poor repair... - The back prep area cement floor was observed to have cracks and cut lines from prior service. Cracks and cut lines are to be filled/sealed - The kitchen floor tile was observed to have broken tiles and grout lines that are worn/chipped/deteriorated. Broken tiles are to be replaced and grout lines are to be repaired/refilled The physical facilities must be maintained in good repair.

Inspector notes: The floors in the back prep kitchen area are constructed of unsealed cement which is not durable, easily cleanable, or non-absorbent. The materials for indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.

Inspector notes: Areas of the floor and wall junctures in the kitchen/prep areas do not have coving. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.