THE DUGOUT TAVERN AND GRILL

3-501.16 (A) (1); Garlic in oil and grilled onion was observed under 135F at grill station (see temp chart). TCS foods shall be held hot at 135F or above. CDI- products voluntarily discarded. Educated PIC on garlic in oil's TCS nature. Use grill top or hot holding unit to hold hot foods. No points taken today.

3-501.16 (A)(2) and (B); Priority; Numerous TCS foods holding above 41F in cookline fliptop and two small prep units. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall be kept at 41F or below in refrigeration. Ambient refrigeration temperatures observed between 43 and 49F. CDI- foods from previous day were voluntarily discarded. Foods from this morning were sent to the walk-in freezer to blast chill. Technician to arrive and evaluate/repair affected equipment. Use pans of ice as a temporary measure and monitor food temperatures carefully. Verification required. Facility can operate temporarily with remaining refrigeration units and ice.

7-102.11; Priority Foundation; A spray bottle of degreaser was observed without a label. Label all working containers of poisonous or toxic materials taken from bulk supplies with the common name of the material. CDI- label added. Full points will be taken for repeat violations on next inspection.

3-501.13(E); Core; ROP salmon was observed thawed and still sealed in its packaging. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration or immediately upon completion of its thawing under running water. CDI- PIC instructed employee to cut packs of salmon open. Educational moment on ROP fish thawing.

4-501.11 (C); Core; Can opener blade appears dull and jagged. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Replace can opener blade.