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Inspection ID Inspection Date Establishment ID Name Inspection Type Violation Code Violation Description Violation Type Location Description

Violation Description Violation Type Location Description Sub Location Item Description Sub Item Problem Description Sub Problem Correction Description Corrected Days to Correct Date Corrected
The presence of insects, rodents, and other pests shall be controlled to minimize their presence on
the PREMISES. by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
43727 12-Oct-18 1701 Town Pump Tavern Complaint 6-501.111 Core DRY STORAGE AREA Harborage conditions litter/garbage Not eliminated Eliminate harborage conditions. Not required 10
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as
specified.(Pf)
(D) Eliminating harborage conditions.

(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
43727 12-Oct-18 1701 Town Pump Tavern Complaint 6-501.12 (B) Except spill cleanup, cleaning shall be done during periods when the least amount of FOOD is Core FLOOR Physical facilities/structures floors Soiled Clean. Not required 30
exposed such as after closing.
(A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE
use and used for no other purpose. (Pf)
43339 6-Sep-18 1701 Town Pump Tavern Routine Inspection 5-205.11 (B) An automatic handwashing facility shall be used in accordance with manufacturer's Foundation HANDSINK(S) Handwashing sink(s) Not easily accessible Items stored In Remove items from handsink. Do not store items at handsink. Yes 10 6-Sep-18
instructions. (Pf)

(A) READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR


SAFETY FOOD) prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT
shall be clearly marked at the time of preparation to indicate the date or day by which the FOOD
shall be consumed. (Pf)
(B) A container of refrigerated, commercially prepared READY-TO-EAT POTENTIALLY HAZARDOUS
FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be clearly marked, at the time
43339 6-Sep-18 1701 Town Pump Tavern Routine Inspection 3-501.17 Foundation WALK-IN COOLER In house prepared ready-to-eat potentially hazardous food(s) Without date of consumption marking Datemark with a discard date of 7 days or less. Yes 10 6-Sep-18
the original container is opened in a FOOD ESTABLISHMENT, to indicate the date or day by which
the FOOD shall be consumed. (Pf)

A date marking system that does not exceed 7 days, including date of preparation, or opening is to
be used. (Pf)

During pauses in FOOD preparation or dispensing, UTENSILS shall be stored:


(A) In the FOOD with their handles above the top of the FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the
FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or
cinnamon;
43339 6-Sep-18 1701 Town Pump Tavern Routine Inspection 3-304.12 (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT Core ICE BIN Improperly stored With handle in product Store with handle extended out of product. Not required 30
(D) In running water, such as dipper well.
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD
that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water maintained at a temperature of at least 135° F.

NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to


43339 6-Sep-18 1701 Town Pump Tavern Routine Inspection 4-602.13 preclude accumulation of soil residues. Core BAR Nonfood contact surface(s) Soiled Clean. Not required 30

Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and
the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of
43339 6-Sep-18 1701 Town Pump Tavern Routine Inspection 6-501.112 Core BAR Dead/trapped pest(s) flies Not removed from facility Remove from facility/premises. Not required 30
pests.

(A) FOOD shall be protected from cross contamination by:


(1) Except as specified in (1)(c) below, separating raw animal FOODS during storage,
preparation, holding, and display from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or
MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables,(P) and
(b) Cooked READY-TO-EAT FOOD; (P)
(c) Frozen, commercially processed and packaged raw animal FOOD may be stored or
displayed with or above frozen, commercially processed and packaged, ready-to-eat food.
43339 6-Sep-18 1701 Town Pump Tavern Routine Inspection 3-302.11 Priority WALK-IN COOLER Raw animal food(s) Stored over/next to Ready-to-eat food(s) Store raw animal foods below and away from foods needing little or no further prep. Yes 10 6-Sep-18
(2) Except when combined as ingredients, separating types of raw animal FOODS from each
other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and
display by:
(a) Using separate EQUIPMENT for each type, (P) or
(b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with
another is prevented, (P) and
(c) Preparing each type of FOOD at different times or in separate areas; (P)

POISONOUS OR TOXIC MATERIAL shall be stored so they can not contaminate FOOD, EQUIPMENT,
UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIAL by spacing or partitioning; (P) and
(B) Locating the POISONOUS OR TOXIC MATERIAL in an area that is not above FOOD, EQUIPMENT,
43339 6-Sep-18 1701 Town Pump Tavern Routine Inspection 7-201.11 Priority KITCHEN Poisonous/toxic material(s) Stored over/with Single-service/use items Provide adequate separation to prevent contamination. Yes 10 6-Sep-18
UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES. This paragraph does not
apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas
for availability and convenience if the materials are stored to prevent contamination of FOOD,
EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE and SINGLE-USE ARTICLES. (P)

A chemical SANITIZER used in a SANITIZING solution for a manual or


mechanical operation shall meet these limits or as otherwise approved: (P)
Chlorine ppm pH<10 pH<8
25 120 F 120 F
50 100 F 75 F
100 55 F 55 F
43339 6-Sep-18 1701 Town Pump Tavern Routine Inspection 4-501.114 Priority DISH MACHINE Chlorine solution concentration Below 25 ppm Provide correct concentration as stated above. No 10
Iodine a concentration of between 12.5 and 25 ppm and minimum temp of 75 F
and pH of 5 or less or meets manufacturer's specifications. (P)

Quats minimum temperature of 75 F, hardness of 500 ppm or less and meet
manufacturers use directions. (P)

A FOOD specified in ¶ 3-501.17(A) or (B) shall be discarded if it:


(1) Exceeds the temperature and time combination specified in ¶ 3-501.17(A), except
time that the product is frozen; (P)
(2) Is in a container or PACKAGE that does not bear a date or day; (P) or
43339 6-Sep-18 1701 Town Pump Tavern Routine Inspection 3-501.18 Priority WALK-IN COOLER On the Shelf Ready to eat, potentially hazardous food(s) Beyond consume by date Dispose of food item. Yes 10 6-Sep-18
(3) Is appropriately marked with a date or day that exceeds a temperature and time
combination as specified in ¶ 3-501.17(A). (P)

POISONOUS OR TOXIC MATERIALS shall be:


(A) Used according to:
(1) LAW and this Code,
(2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label
instructions that state that use is allowed in a FOOD ESTABLISHMENT, (P)
(3) The conditions of certification, if certification is required, for use of the pest control materials,
(P) and
(4) Additional conditions that may be established by the REGULATORY AUTHORITY; and
(B) Applied so that:
(1) A HAZARD to EMPLOYEES or other PERSONS is not constituted, (P) and
43339 6-Sep-18 1701 Town Pump Tavern Routine Inspection 7-202.12 Priority BAR Poisonous/toxic material(s) Creates public health hazard or nuisance Discontinue use and relocate. Yes 10 6-Sep-18
(2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD,
EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES is prevented,
and for a RESTRICTED USE PESTICIDE, this is achieved by: (P)
(a) Removing the items, (P)
(b) Covering the items with impermeable covers, (P) or
(c) Taking other appropriate preventive actions, (P) and
(d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. (P)
(C) A RESTRICTED USE PESTICIDE shall be applied only by an applicator certified as defined in 7
USC 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide, and Rodenticide
Act, or a PERSON under the direct supervision of a certified applicator. (Pf)

POISONOUS OR TOXIC MATERIAL shall be stored so they can not contaminate FOOD, EQUIPMENT,
UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIAL by spacing or partitioning; (P) and
(B) Locating the POISONOUS OR TOXIC MATERIAL in an area that is not above FOOD, EQUIPMENT,
41435 7-Feb-18 1701 Town Pump Tavern Routine Inspection 7-201.11 Priority HANDSINK(S) Poisonous/toxic material(s) Stored over/with Linens Store toxics below and away from all other items. Yes 10 7-Feb-18
UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES. This paragraph does not
apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas
for availability and convenience if the materials are stored to prevent contamination of FOOD,
EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE and SINGLE-USE ARTICLES. (P)

Rodent bait shall be contained in a covered, tamper-resistant bait station. (P)


41435 7-Feb-18 1701 Town Pump Tavern Routine Inspection 7-206.12 Priority FACILITY Rodent bait station(s) Not covered Keep covered. Yes 10 7-Mar-18
Inspection ID Inspection Date Establishment ID Name Inspection Type Violation Code Violation Description Violation Type Location Description Sub Location Item Description Sub Item Problem Description Sub Problem Correction Description Corrected Days to Correct Date Corrected

(A) FOOD shall be protected from cross contamination by:


(1) Except as specified in (1)(c) below, separating raw animal FOODS during storage,
preparation, holding, and display from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or
MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables,(P) and
(b) Cooked READY-TO-EAT FOOD; (P)
(c) Frozen, commercially processed and packaged raw animal FOOD may be stored or
displayed with or above frozen, commercially processed and packaged, ready-to-eat food.
41435 7-Feb-18 1701 Town Pump Tavern Routine Inspection 3-302.11 Priority KITCHEN Raw animal food(s) Stored over/next to Ready-to-eat food(s) Store raw animal foods below and away from foods needing little or no further prep. Yes 10 7-Feb-18
(2) Except when combined as ingredients, separating types of raw animal FOODS from each
other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and
display by:
(a) Using separate EQUIPMENT for each type, (P) or
(b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with
another is prevented, (P) and
(c) Preparing each type of FOOD at different times or in separate areas; (P)

NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to


41435 7-Feb-18 1701 Town Pump Tavern Routine Inspection 4-602.13 preclude accumulation of soil residues. Core BAR Nonfood contact surface(s) Soiled Clean. Not required 30

PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often
41435 7-Feb-18 1701 Town Pump Tavern Routine Inspection 6-501.18 as necessary to keep them clean. Core HANDSINK(S) Handwashing facility Soiled Clean. Yes 30 7-Mar-18

A test kit or other device that accurately measures the concentration in mg/L of SANITIZING
41435 7-Feb-18 1701 Town Pump Tavern Routine Inspection 4-302.14 solutions shall be provided. (Pf) Foundation KITCHEN Sanitizer test kit chlorine Not provided Provide. Yes 10 7-Mar-18

The presence of insects, rodents, and other pests shall be controlled to minimize their presence on
the PREMISES. by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
41435 7-Feb-18 1701 Town Pump Tavern Routine Inspection 6-501.111 Foundation BAR Pest(s) flies Present in facility Without use of trapping devices Remove pests from facility. Yes 10 7-Mar-18
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as
specified.(Pf)
(D) Eliminating harborage conditions.

(A) READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR


SAFETY FOOD) prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT
shall be clearly marked at the time of preparation to indicate the date or day by which the FOOD
shall be consumed. (Pf)
(B) A container of refrigerated, commercially prepared READY-TO-EAT POTENTIALLY HAZARDOUS
FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be clearly marked, at the time
41435 7-Feb-18 1701 Town Pump Tavern Routine Inspection 3-501.17 Foundation COOLER Commercially processed ready to eat potentially hazardous food(s) Without date of consumption marking Datemark with a discard date of 7 days or less. Yes 10 7-Feb-18
the original container is opened in a FOOD ESTABLISHMENT, to indicate the date or day by which
the FOOD shall be consumed. (Pf)

A date marking system that does not exceed 7 days, including date of preparation, or opening is to
be used. (Pf)

During pauses in FOOD preparation or dispensing, UTENSILS shall be stored:


(A) In the FOOD with their handles above the top of the FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the
FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or
cinnamon;
41435 7-Feb-18 1701 Town Pump Tavern Routine Inspection 3-304.12 (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT Core ICE BIN Dispensing utensil(s) Improperly stored With handle in product Store with handle extended out of product. Yes 30 7-Feb-18
(D) In running water, such as dipper well.
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD
that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water maintained at a temperature of at least 135° F.

(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
41435 7-Feb-18 1701 Town Pump Tavern Routine Inspection 6-501.12 (B) Except spill cleanup, cleaning shall be done during periods when the least amount of FOOD is Core KITCHEN Physical facilities/structures floors Soiled Clean. Yes 30 7-Mar-18
exposed such as after closing.
(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
41435 7-Feb-18 1701 Town Pump Tavern Routine Inspection 6-501.12 (B) Except spill cleanup, cleaning shall be done during periods when the least amount of FOOD is Core WALK-IN COOLER Physical facilities/structures floors Soiled Clean. Not required 30
exposed such as after closing.
The presence of insects, rodents, and other pests shall be controlled to minimize their presence on
the PREMISES. by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
41435 7-Feb-18 1701 Town Pump Tavern Routine Inspection 6-501.111 Foundation BAR Pest(s) flies Present in facility With over loaded/loaded trapping devices Fly strips Keep trapping devices clean and free of dead pests. Yes 10 7-Mar-18
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as
specified.(Pf)
(D) Eliminating harborage conditions.

(A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least
every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is
41435 7-Feb-18 1701 Town Pump Tavern Routine Inspection 4-602.12 cleaned as specified in Subparagraph 4-602.11(D)(6). Core MICROWAVE Baking and cooking equipment Not cleaned Through out the day as necessary Clean as specified above. Not required 30
(B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by
using the manufacturer's recommended cleaning procedure.

A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all
39253 17-Jul-17 1701 Town Pump Tavern Routine Inspection 6-301.14 HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. Core RESTROOM(S) Handwashing signage Not provided At hand sink Provide Yes 30 18-Aug-17

The presence of insects, rodents, and other pests shall be controlled to minimize their presence on
the PREMISES. by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
39253 17-Jul-17 1701 Town Pump Tavern Routine Inspection 6-501.111 Foundation BAR Pest(s) gnats Present in facility Without use of trapping devices Utilize trapping devices to help eliminate pests. Yes 10 18-Aug-17
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as
specified.(Pf)
(D) Eliminating harborage conditions.

During pauses in FOOD preparation or dispensing, UTENSILS shall be stored:


(A) In the FOOD with their handles above the top of the FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the
FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or
cinnamon;
39253 17-Jul-17 1701 Town Pump Tavern Routine Inspection 3-304.12 (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT Core ICE BIN Improperly stored With handle in product Store with handle extended out of product. Yes 30 17-Jul-17
(D) In running water, such as dipper well.
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD
that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water maintained at a temperature of at least 135° F.

(A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE
use and used for no other purpose. (Pf)
39253 17-Jul-17 1701 Town Pump Tavern Routine Inspection 5-205.11 (B) An automatic handwashing facility shall be used in accordance with manufacturer's Foundation HANDSINK(S) Handwashing sink(s) Not easily accessible Items stored In Remove items from handsink. Do not store items at handsink. Yes 10 17-Jul-17
instructions. (Pf)

Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with:
(A) Individual, disposable towels; (Pf)
(B) A continuous towel system that supplies the user with a clean towel;(Pf) or
39253 17-Jul-17 1701 Town Pump Tavern Routine Inspection 6-301.12 (C) A heated-air hand drying device.(Pf) Foundation HANDSINK(S) Sanitary hand drying provisions disposable, paper towels Not provided At hand sink Provide Yes 10 17-Jul-17
(D) A hand drying device that employs an air-knife system that delivers high velocity pressurized air
at ambient temperatures.(Pf)

POISONOUS OR TOXIC MATERIAL shall be stored so they can not contaminate FOOD, EQUIPMENT,
UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIAL by spacing or partitioning; (P) and
(B) Locating the POISONOUS OR TOXIC MATERIAL in an area that is not above FOOD, EQUIPMENT,
39253 17-Jul-17 1701 Town Pump Tavern Routine Inspection 7-201.11 Priority DRY STORAGE AREA Poisonous/toxic material(s) Stored over/with Food Store toxics below and away from all other items. Yes 10 17-Jul-17
UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES. This paragraph does not
apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas
for availability and convenience if the materials are stored to prevent contamination of FOOD,
EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE and SINGLE-USE ARTICLES. (P)
Inspection ID Inspection Date Establishment ID Name Inspection Type Violation Code Violation Description Violation Type Location Description Sub Location Item Description Sub Item Problem Description Sub Problem Correction Description Corrected Days to Correct Date Corrected

(A) FOOD shall be protected from cross contamination by:


(1) Except as specified in (1)(c) below, separating raw animal FOODS during storage,
preparation, holding, and display from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or
MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables,(P) and
(b) Cooked READY-TO-EAT FOOD; (P)
(c) Frozen, commercially processed and packaged raw animal FOOD may be stored or
displayed with or above frozen, commercially processed and packaged, ready-to-eat food.
39253 17-Jul-17 1701 Town Pump Tavern Routine Inspection 3-302.11 Priority KITCHEN Raw animal food(s) Stored over/next to Raw ready-to-eat food(s) Vegetable(s) Store raw animal foods below and away from foods needing little or no further prep. Yes 10 17-Jul-17
(2) Except when combined as ingredients, separating types of raw animal FOODS from each
other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and
display by:
(a) Using separate EQUIPMENT for each type, (P) or
(b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with
another is prevented, (P) and
(c) Preparing each type of FOOD at different times or in separate areas; (P)

A chemical SANITIZER used in a SANITIZING solution for a manual or


mechanical operation shall meet these limits or as otherwise approved: (P)
Chlorine ppm pH<10 pH<8
25 120 F 120 F
50 100 F 75 F
100 55 F 55 F
39253 17-Jul-17 1701 Town Pump Tavern Routine Inspection 4-501.114 Priority DISH MACHINE Chlorine solution concentration Below 25 ppm Provide correct concentration as stated above. Yes 10 18-Aug-17
Iodine a concentration of between 12.5 and 25 ppm and minimum temp of 75 F
and pH of 5 or less or meets manufacturer's specifications. (P)

Quats minimum temperature of 75 F, hardness of 500 ppm or less and meet
manufacturers use directions. (P)

(A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least
every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is
39253 17-Jul-17 1701 Town Pump Tavern Routine Inspection 4-602.12 cleaned as specified in Subparagraph 4-602.11(D)(6). Core KITCHEN Microwave oven door seals and cavities Not cleaned Through out the day as necessary Clean as specified above. Not required 30
(B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by
using the manufacturer's recommended cleaning procedure.
FOOD shall be protected from contamination by storing the FOOD:
(1) In a clean, dry location;
39253 17-Jul-17 1701 Town Pump Tavern Routine Inspection 3-305.11 (2) Where it is not exposed to splash, dust, or other contamination; and Core COOLER Food item(s) in storage Exposed to dust, splash, or other contaminates Not covered Store in a protective manner. Yes 30 18-Aug-17
(3) At least 15 cm (6 inches) above the floor, unless otherwise approved.

NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to


39253 17-Jul-17 1701 Town Pump Tavern Routine Inspection 4-602.13 preclude accumulation of soil residues. Core BAR Nonfood contact surface(s) Soiled Clean. Not required 30

Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and
SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common
39253 17-Jul-17 1701 Town Pump Tavern Routine Inspection 7-102.11 Foundation KITCHEN Working containers-toxics Not labeled as to content Label containers with common name. Yes 10 18-Aug-17
name of the material. (Pf)

(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
39253 17-Jul-17 1701 Town Pump Tavern Routine Inspection 6-501.12 (B) Except spill cleanup, cleaning shall be done during periods when the least amount of FOOD is Core FACILITY Physical facilities/structures floors Soiled Clean. Not required 30
exposed such as after closing.
Except otherwise approved, and except for antislip floor coverings or applications may be used for
safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed,
38518 19-Apr-17 1701 Town Pump Tavern Routine Inspection 6-201.11 Core REAR STORAGE ROOM Missing Ceiling tile(s) ceiling(s) Not constructed, designed, installed to be Smooth Repair/replace to be smooth and easily cleanable. Not required 30
constructed, and installed so they are SMOOTH and EASILY CLEANABLE.

(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf)
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of
encrusted grease deposits and other soil accumulations.
38518 19-Apr-17 1701 Town Pump Tavern Routine Inspection 4-601.11 Foundation KITCHEN At the Can opener Food-contact surface(s) Equipment can openers Soiled Keep clean. Yes 10 26-Apr-17
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust,
dirt, FOOD residue, and other debris.

A FOOD specified in ¶ 3-501.17(A) or (B) shall be discarded if it:


(1) Exceeds the temperature and time combination specified in ¶ 3-501.17(A), except
time that the product is frozen; (P)
(2) Is in a container or PACKAGE that does not bear a date or day; (P) or
38518 19-Apr-17 1701 Town Pump Tavern Routine Inspection 3-501.18 Priority WALK-IN COOLER On the Shelf Ready to eat, potentially hazardous food(s) Beyond consume by date Dispose of food item. Yes 10 19-Apr-17
(3) Is appropriately marked with a date or day that exceeds a temperature and time
combination as specified in ¶ 3-501.17(A). (P)

PHYSICAL FACILITIES shall be maintained in good repair.


38518 19-Apr-17 1701 Town Pump Tavern Routine Inspection 6-501.11 Core KITCHEN To the right of door(s) Physical facilities wall(s) In poor repair Cracked Repair/replace. Yes 30 26-Apr-17

(A) FOOD shall be protected from cross contamination by:


(1) Except as specified in (1)(c) below, separating raw animal FOODS during storage,
preparation, holding, and display from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or
MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables,(P) and
(b) Cooked READY-TO-EAT FOOD; (P)
(c) Frozen, commercially processed and packaged raw animal FOOD may be stored or
displayed with or above frozen, commercially processed and packaged, ready-to-eat food.
38518 19-Apr-17 1701 Town Pump Tavern Routine Inspection 3-302.11 Priority WALK-IN COOLER On the Shelf Raw animal food(s) Stored over/next to Raw ready-to-eat food(s) Vegetable(s) Store unwashed fruits/vegetables below and away from foods needing little or no further prep. Yes 10 26-Apr-17
(2) Except when combined as ingredients, separating types of raw animal FOODS from each
other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and
display by:
(a) Using separate EQUIPMENT for each type, (P) or
(b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with
another is prevented, (P) and
(c) Preparing each type of FOOD at different times or in separate areas; (P)

During pauses in FOOD preparation or dispensing, UTENSILS shall be stored:


(A) In the FOOD with their handles above the top of the FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the
FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or
cinnamon;
38518 19-Apr-17 1701 Town Pump Tavern Routine Inspection 3-304.12 (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT Core BAR At the Ice bin Dispensing utensil(s) Improperly stored With handle in product Store with handle extended out of product. Yes 30 19-Apr-17
(D) In running water, such as dipper well.
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD
that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water maintained at a temperature of at least 135° F.

Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with:
(A) Individual, disposable towels; (Pf)
(B) A continuous towel system that supplies the user with a clean towel;(Pf) or
36880 24-Oct-16 1701 Town Pump Tavern Routine Inspection 6-301.12 (C) A heated-air hand drying device.(Pf) Foundation BAR No Paper toweling Sanitary hand drying provisions disposable, paper towels Not provided At hand sink Provide Yes 10 24-Oct-16
(D) A hand drying device that employs an air-knife system that delivers high velocity pressurized air
at ambient temperatures.(Pf)

FOOD shall be safe, unADULTERATED and honestly presented. (P)


36880 24-Oct-16 1701 Town Pump Tavern Routine Inspection 3-101.11 Priority BAR Inside the Cooler (bar) Food Not safe Discard. Yes 10 24-Oct-16

A PLUMBING SYSTEM shall be:


(A) Repaired according to LAW; (P) and
36880 24-Oct-16 1701 Town Pump Tavern Routine Inspection 5-205.15 Priority RESTROOM (WOMEN'S PUBLIC) At the Faucet Plumbing system water line(s) Not maintained Maintain in good repair Yes 10 1-Nov-16
(B) Maintained in good repair.

FOOD shall be protected from contamination by storing the FOOD:


(1) In a clean, dry location;
36880 24-Oct-16 1701 Town Pump Tavern Routine Inspection 3-305.11 (2) Where it is not exposed to splash, dust, or other contamination; and Core WALK-IN COOLER On the Shelves Food item(s) in storage Exposed to dust, splash, or other contaminates Not covered Store in a protective manner. Not required 30
(3) At least 15 cm (6 inches) above the floor, unless otherwise approved.

Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACES


36880 24-Oct-16 1701 Town Pump Tavern Routine Inspection 7-204.11 shall meet the requirements specified in this code. (P) Priority KITCHEN At the Bleach Sanitizer(s) Do not comply with law Provide labels that comply with law. Yes 10 1-Nov-16

Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and
SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common
36880 24-Oct-16 1701 Town Pump Tavern Routine Inspection 7-102.11 Foundation KITCHEN At the Labels Working containers-toxics cleaner Not labeled as to content Label containers with common name. Yes 10 1-Nov-16
name of the material. (Pf)

NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to


36880 24-Oct-16 1701 Town Pump Tavern Routine Inspection 4-602.13 preclude accumulation of soil residues. Core KITCHEN Inside the Stove Nonfood contact surface(s) With accumulation of debris Keep clean. Not required 30

PHYSICAL FACILITIES shall be maintained in good repair.


36880 24-Oct-16 1701 Town Pump Tavern Routine Inspection 6-501.11 Core KITCHEN On the Ceiling (s) Physical facilities ceiling(s) In poor repair Chipped Repair/replace. Not required 30

Except as otherwise approved, light bulbs shall be shielded, coated, or otherwise shatter-resistant
in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped
36880 24-Oct-16 1701 Town Pump Tavern Routine Inspection 6-202.11 Core KITCHEN Missing Light Shield(s) Light shielding Not provided In prep area Provide adequate light shields and end caps or shatter-proof bulbs. Not required 30
SINGLE-SERVICE and SINGLE-USE ARTICLES.