FLETCHER’S IRISH PUB Inspection – January 26, 2024

High Priority 3

#8High Priority12A-07-5

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food.

#9High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked corned beef in reach in cooler.

#10High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic butter at 85°f at cookline. Out of cooler for two hours. Operator moved to cooler. **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#11Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink.

#12Intermediate31B-06-4

Intermediate – Soap dispenser at handwash sink not working/unable to dispense soap.

Basic 7

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#2Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

#3Basic12B-12-5

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

#4Basic40-06-5

Basic – Employee personal items,keys, cigarettes, sunglasses stored in or above a food preparation area.

#5Basic36-73-4

Basic – Floor soiled/has accumulation of grease,debris under fryer.

#6Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan at end of cookline.

#7Basic21-09-4

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Florida Food Watch