HARP AND CELT RESTAURANT AND IRISH PUB Inspection – July 12, 2024

High Priority 2

#6High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked potatoes Mashed potatoes Cooked chicken Sausage rolls Cut tomatoes Cut lettuce Swiss cheese beer cheese Cooked mushrooms Cooked onions Beer cheese Butter packets cream sauce Roast beef Sliced ham Curry

Stop Sale

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes Mashed potatoes Cooked chicken Sausage rolls Cut tomatoes Cut lettuce Swiss cheese beer cheese Cooked mushrooms Cooked onions Beer cheese Butter packets cream sauce Roast beef Sliced ham Curry All items in prep table cooler by steam well on cook line 56-62F over 4hrs per operator **Warning**

Warning

Intermediate 1

#8Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. Hand sink on cook line

Basic 5

#1Basic32-04-4

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. All bathrooms in both Celt and Harp upstairs and downstairs

#2Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside. Second floor back exit door

#3Basic36-73-4

Basic – Floor soiled/has accumulation of debris. At bar slight debris Floor and wall under dish machine in kitchen

#4Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. In prep table next to steam well. And beer cooler at bar on harp side

#5Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Wall between hood and reach in cooler on cook line

Florida Food Watch