WOLFHOUND IRISH PUB Inspection – November 7, 2023

High Priority 2

#9High Priority22-41-4

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar DM Chl 0 ppm. **Warning**

Warning

#10High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans 97f, Beef and onion 93f, Chicken soup 122f, Irish stew 104f. Less than 4 hours. Advised to reheat. **Warning**

Warning

Intermediate 2

#11Intermediate31B-03-4

Intermediate – No soap provided at handwash sink.

#12Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Meatloaf.

Basic 8

#1Basic36-36-4

Basic – Ceiling tile missing. -In kitchen.

#2Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

Corrected On-Site

#3Basic08B-38-4

Basic – Food stored on floor. -Cooking oil.

#4Basic14-13-4

Basic – Food-contact surface not smooth and easily cleanable. -Sponge used as salt applicator at bar. **Corrected On-Site**

Corrected On-Site

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters.

#6Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in prep cooler.

#7Basic14-20-4

Basic – Ripped/worn tin foil used as shelf cover. -Under prep table.

#8Basic24-18-4

Basic – Silverware/utensils stored upright with the food-contact surface up.

Florida Food Watch