Allegheny County Health Department Food Safety Program 3901 Penn Ave, Pittsburgh, PA Phone: Fax:

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1 391 Penn Ave, Phone: Fa: Client ID: Address: 47 Cinema Drive City: Pittsburgh Municipality: Pittsburgh-116 Category Code: 21-Restaurant with Liquor Re- Inspection: Pending - Inspector Categories Food Source/Condition Cooking Temperatures # Consumer Advisory Reheating Temperatures # Cooling Food # Hot Holding Temperatures # Cold Holding Temperatures # Facilities to Maintain Temperature Date Marking of Food Probe-Type Thermometers Cross-Contamination Prevention # Employee Health # Employee Personal Hygiene # Cleaning and Sanitization # Water Supply Waste Water Disposal Plumbing Handwashing Facilities Pest Management # Toic Items Certified Food Protection Manager Demonstration of Knowledge Contamination Prevention - Food, Utensils and Equipment Fabrication, Design, Installation and Maintenance Toilet Room General Sanitation Garbage and Refuse Floors Walls and ceilings Lighting Ventilation Dressing rooms and Locker rooms General Premises Administrative S - Diamond Eceptional Client Name: Claddagh Irish Pub State: PA Zip: 1523 Inspector: Castello, Katherine Re- Inspection Date: # U.S. Centers for Disease Control and Prevention "high risk" for foodborne illness and establishment of priority of inspection D D Assessment Status S NO NA V S - Satisfactory NO - Not Observed NA - Not Applicable V- Violation Page 1 of Assessment Status S NO NA V 3 Inspection Date: 6/13/218 Purpose: Reinspection Permit Ep. Date: 1/31/219 Priority Code: H 5 14 Violation Risk High Med. Low Violation Risk High Med. Low 4

2 391 Penn Ave, Phone: Fa: Inspection Details Inspector Name: Castello, Katherine Balance Amount: Placarding: Start Time: Consumer Alert 2:15: PM End Time: 5:: PM Contact: Phone: 4 Reheating Temperatures -Facility is re-heating hazardous foods in a hot bo. A pan of mashed potatoes at 6F-4F, stew at 57F-43F, and beer cheese at 89F, all stated to have been placed into unit ~3 minutes ago. Food must re-heat to 165F in 2 hours. Foods moved into pans on stove top to properly re-heat. Hot bo is not appropriate to use for re-heating (see item #8). 34 Rapidly reheat foods to at least 165 F (for 15 sec.) $. Pat McDonagh (412) Cooling Food -Five pounds of cooked small pasta shells are at 8F in the 1 door refrigerator at the end of the cook line. These were stated to have been cooked over 2 hours ago. DISCARDED. Foods must cool to below 7F within 2 hours. -Approimately 12+ gallons of clam chowder and sheppard's pie are cooling in large, plastic containers (uncovered) in the walk-in. These have been in the walk-in for 1.5 hours. Clam chowder is still above 135F, sheppard's pie is at 12F. These were moved into smaller plastic containers. Cook stated they have no metal containers due to them all being in use for a large party later. -Cooling charts are not filled out to completion. Most entries stop after 1 hour, no entries go to 41F. 34 Cool food from 135 F to 7 F or below within 2 hours and from 7 F to 41 F in an additional 4 hours, total cooling time not to eceed 6 hours. Use an ice bath with frequent stirring of the food. Use approved means such as blast chillers or adding ice to a condensed food. Cool cooked foods in uncovered metal containers 4 inches or less in depth or in pieces smaller than 4 pounds. Discard food. Record cooling temperature on charts Retain cooling charts for at leat 3 days Page 2 of

3 391 Penn Ave, Phone: Fa: Cold Holding Temperatures -In drawer refrigerators under long prep unit: 3 small pans of hummus 49F placed in unit at 1am. Discarded. Pan of scotch eggs 48F-44F, cabbage rolls 46F, cooked chicken 46F. These were placed into unit around 12pm. Items moved into working unit. Air of this unit measured at 53F. -In drawer refrigeration unit under cook line: bags of cooked pulled pork at 52F, cooked brisket 47F, sliced ham 46F. Foods in back of this unit are 41F. Air of unit measured at 41F. Drawers on this unit do not open/close or seal well. Drawers on long drawer unit also do not function properly and gaskets are torn. Do not use these units until they are repaired or replaced and all drawers work properly. -Long insert pan of beer cheese is sitting on the counter at 5F, and a long pan of 4 cheese sauce is on the counter at 6F. Cook stated they removed these from the refrigerator ~3 minutes ago and are going to be re-heating them. Do not leave foods out of temperature control for etended periods of time. Taken to be re-heated. 33 Food must be held at 41 F or below Discard or remove food from sale 8 Facilities to Maintain Temperature -Air of drawer refrigerators under long prep unit measured at 53F. -Facility is using a hot holding bo to re-heat potentially hazardous foods. This is not approved for this purpose. This is for hot holding only. -Drawer refrigeration unit under cook line is missing an internal thermometer. 33 Provide enough conveniently located, approved, properly operating refrigeration units to assure the maintenance and cooling of foods at required temperatures. Provide enough conveniently located, approved, properly operating hot food storage units to assure that hot foods are held at or above 135 F/13 F (roasts). Provide accurate, conveniently located thermometer 9 Date Marking of Food -Pan of cooked small pasta shells have a discard date of 6/1/18 in the 1 door refrigerator on the cook line. Discarded. -Facility is marking 9 day discard dates on pans of cooked mashed potatoes. Potatoes made on 6/12 and have a discard date of 6/2. The proper discard date should be no more than 7 days, 6/18/ Discard foods held beyond a use-by date of 7 days from and including day of preperation. Properly label foods Page 3 of

4 391 Penn Ave, Phone: Fa: Cleaning and Sanitization -At back prep line: Three knives on magnetic knife strip and knife strip have dried debris on the blades/food contact surfaces. Removed to be re-cleaned. -Outer lips of insert pans stacked inside each other on clean storage shelf have dried debris on them. Dish washer instructed to remove all affected pans and re-clean. -Black mold-like substance observed on small white cutting board on clean dish drain board of dish machine. Employee stated this was just cleaned. -Filters over back hood are collecting dust. -Shelving in facility and in refrigerators is collecting debris. -Gaskets of refrigerators are accumulating debris. Note: back blade of slicer has small amounts of dried food. Employee stated this was recently used and is waiting to be cleaned. 312 Clean and sanitize food-contact surfaces of equipment and utensils after each use and following any interruption of operations, during which time, contamination may have occured utilizing the following procedure: 1. Wash- hot soapy water. 2. Rinse-clear water. 3. Sanitize-approved sanitizer and water. 4. Air-dry. Clean and maintain non-food-contact surfaces of equipment 19 Pest Management -A few small flies visible at ice machine hand sink and near floor drain at back prep area. 319 Eliminate pests by approved methods Clean and maintain 21 Certified Food Protection Manager -Certified manager not present at beginning of inspection. Cook is not certified. 336 Provide Certified Food Protection Manager to premises during all hours of operation Page 4 of

5 391 Penn Ave, Phone: Fa: Fabrication, Design, Installation and Maintenance -Handle on left oven is broken. -Rags are stuffed in the corners of the oven doors. Remove. Do not use absorbent materials. -Door paneling is peeling off at the top, eterior of the walk-in cooler. -A few milk crates are used to prop foods off the floor in the walk-in. Use shelving with at least 6 inch legs. 38 ; 39 Utilize approved, safe materials Repair / replace equipment Provide smooth non-absorbent easily cleaned surfaces 26 Garbage and Refuse -Eterior of grease container and ground around container are coated in old grease. 318 Clean ground and surrounding area 27 Floors -Pieces of base coving are broken around the facility. -Liquid is pooling on the floor to the right of the ice machine. -Floors around entire facility are accumulating food and other debris. Floors under cooking equipment are heavily coated in grease and debris. -Liquid is pooling in the grouting of the floors at the dish room. Grouting is wearing away in a few locations. 32 Clean and maintain Repair or replace Seal, caulk juncture 28 Walls and ceilings -Walls on cook line at at dish room are coated in debris. -FRP paneling is loose at the mop sink. 321 Clean and maintain Repair or replace 3 Ventilation -Gas stove is in line with the edge of the vent hood. This must be fully located under the hood. 323 Install equipment completely under hood / Provide sufficient overhang Page 5 of

6 391 Penn Ave, Phone: Fa: Administrative No real person in charge of facility when inspector arrived. There is no active managerial control in this establishment evident by repeat temperature violations. Other Assesment observations and comments: Eceptional Observations: General Costis Angel, Supervisor, contacted by phone. He consulted with Barb Murray, operations Manager, regarding re-peat violations. Costis Angel present for end of inspection. A consumer alert will be posted today. Alert may not be concealed or removed Page 6 of