Mews Tavern

Inspector notes: The chlorine concentration in the sanitizing solution of the dish washer at the bars and near the pizza station (0-40) parts per million (ppm). The concentration of chlorine in the sanitizing solution must be between 50-100 ppm.

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Buffalo chicken dip and jalepenos were placed hot in the refrigerator in containers greater than four inches deep. Foods were moved to shallow pans to properly cool.

Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Can opener was moved to the ware-washing area to be washed, rinsed, and sanitized.

Inspector notes: Foods prepped in the establishment was observed with date marking exceeding 7 days. All foods cooked and prepped on site must be dated and used within 7 days. Foods were voluntarily disposed of.

Inspector notes: The following was observed of non-food contact surfaces: 1) The ice well at the ice bar near the pizza station was observed with black residue 2) The fan covers in the walk-in cooler was observed with dust 3) The pipes in the walk-in cooler was observed with dust

Inspector notes: The outside dumpster area was observed with debris. Receptacles/waste handling units/areas for refuse, recyclables, and returnables shall be kept clean.

Inspector notes: The ceiling in the walk-in cooler was observed with black residue. The physical facilities must be cleaned as often as necessary.

Inspector notes: The floors in the kitchen at the cookline area is in poor repair. The physical facilities must be maintained in good repair.

Inspector notes: Several ice wells and glass chilling wells are lacking a proper 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, more time is needed for appointment with plumber.)

Inspector notes: The beer tap drain line at the server area station was observed to be draining into a container. Condensate drainage and other non-sewage liquids must drain into a drain. (Per the PIC, more time is needed for appointment with plumber.)

Inspector notes: Refrigerator door gaskets along the cookline area were observed in need of repair. Since previous inspection, gasket work has been completed. Per the PIC, more gaskets to be addressed for replacement.

Inspector notes: Food items in the following refrigeration were observed held above 41 degrees Fahrenheit... - Sliced tomato, shredded cheese, and sliced sausage in the Pizza Kitchen Reach-In Cooler were observed at 44 to 57 degrees Fahrenheit. Cheese observed at 44 degrees Fahrenheit was moved to colder refrigeration. Cheese, tomato, and sausage observed at 45 degrees Fahrenheit and higher were voluntarily disposed of at the time of inspection. - Food items throughout the walk-in cooler were observed at 42-43 degrees Fahrenheit. (Call was made to refrigeration technician at the time of inspection.) Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.

Inspector notes: The beer tap drain line at the server area station was observed to be draining into a container. Condensate drainage and other non-sewage liquids must drain into a drain.

Inspector notes: Several ice wells and glass chilling wells are lacking a proper air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.

Inspector notes: Reduced Oxygen Packaged Lobster was observed stored thawed in its intact packaging in the walk-in cooler. Due to observation of Lobster meat at 42 degrees Fahrenheit, Lobster was voluntarily disposed of at the time of inspection.

Inspector notes: The following equipment was observed in need of repair/adjustment... - Several refrigeration units were observed to have gaskets that were torn or in need of repair/replacement. Gasket technician was called and arrived at time of inspection.) - The server station reach-in cooler was observed to maintaining an ambient temperature of 48 degrees Fahrenheit with ice forming on the fan area of the unit (Unit was emptied and unplugged for thawing at the time of inspection.) - The Walk-In Cooler was observed maintaining an ambient temperature of 42-43 degrees Fahrenheit throughout with food temperatures observed at 42-43 degrees Fahrenheit. Call was made to refrigeration technician at time of inspection. - A vegetable chopper was observed to have a plastic push block that had broken pieces. Unit was removed from service until part(s) replaced Equipment is to be maintained in good repair.

Inspector notes: The non-food contact surfaces of the shelving in storage areas were observed to have an accumulation of dust, dirt, food residue, and other debris. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues

Inspector notes: The chlorine concentration in the sanitizing solution of the server station glass washer was 0 parts per million (ppm). The concentration of chlorine in the sanitizing solution must be between 50-100 ppm. Call was made for service at the time of inspection. Glassware/Utensils are to be sanitized at another dish machine until unit is adjusted/repaired. Technician arrived at the time of inspection.

Inspector notes: At the time of inspection, Marinara and Vodka Sauce were observed in the Pizza area Hot Hold unit at 120 and 123 degrees Fahrenheit respectively. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. The Hot Hold Unit was observed to be not properly set and was adjusted to higher temperature. Food items were properly reheated at the time of inspection.

Inspector notes: Several food items were observed held at 47 to 51 degrees Fahrenheit in the main kitchen single door reach-in cooler. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items were voluntarily disposed of at the time of inspection. Unit was taken out of service for holding of Time/Temperature Control for Safety Foods at the time of inspection.

Inspector notes: The door to the outside in the basement to the smoker area and the door to the outside in the upstairs bar area were observed to be not tight fitting. Door sweeps to be adjusted or repaired to be tight fitting.

Inspector notes: Single service items (To-Go Boxes) are not being stored properly in their original protective package and/or stored inverted on a clean surface in the main kitchen area. To-Go Boxes were adjusted for proper storage at the time of inspection.

Inspector notes: The following equipment was observed in need of repair or adjustment... - The Temperature and Pressure Measuring Devices to the High Temp Dish Machine were observed to be in need of adjustment (not recording accurately). The temperature and pressure measuring devices are to be adjusted/repaired/replaced. (Call was made for service at the time of inspection. Technician arrived at time of inspection.) - The main kitchen single door reach-in cooler was observed to be maintaining food temperatures at 41 to 51 degrees Fahrenheit Equipment is to be maintained in good repair.

Inspector notes: The non-food contact surfaces of the shelving in the walk-in cooler and storage areas were observed to have an accumulation of dust, dirt, food residue, and other debris. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector notes: The condensate from the wall mounted air conditioning unit was observed draining into a kitchen sink. Condensate drainage and other non-sewage liquids must drain into a drain.