Rose & Crown

"OBSERVED EMPLOYEE HANDLE RAW HAMBURGERS AND GRAB A HANDFUL OF SWISS CHEESE SLICES OUT OF A PAN IN THE COOLER DRAWERS IN GRILL PREP AREA. EMPLOYEE PLACED THEM BACK IN THE PAN FOR SERVICE WITHOUT REMOVING GLOVES, WASHING HANDS AND RE-GLOVING. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. COS: WHOLE CONTAINER OF SWISS CHEESE SLICES WERE DISCARDED, EMPLOYEE REMOVED GLOVES AND WASHED HANDS | OBSERVED RAW BEEF AND RAW LAMB STORED ABOVE RTE PRIME RIB AND CORNED BEEF IN WIC IN MAIN KITCHEN C/A: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) 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 (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) 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. (ii) 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: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. COS: FOOD WAS RE-ARRANGED TO HAVE RAW PROTEINS UNDER RTE FOOD"

"OBSERVED RAW CHICKEN BREAST AND RAW FISH CONTIANERS STORED IN DIRECT CONTACT WITH COOKED CHICKEN WINGS IN PREP TOP COOLER #4 IN MAIN KITCHEN. OBSERVED RAW CHICKEN TENDERLOINS STORED ABOVE RAW FISH IN PREP TOP COOLER #4 IN MAIN KITCHEN C/A: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) 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 (II) Cooked ready-to-eat food COS: FOOD RE-ARRANGED | OBSERVED STEAK SAUCE/GRAVY COOKED AND COOLED DOWN WITH DATE LABELS OF: 8/8 & 9/2025 STORED IN PREP TOP COOLER ONE FOR SERVICE C/A: A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P 2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days COS: FOOD DISCARDED"

"OBSERVED EMPLOYEE HANDLE RAW CHICKEN AND TOUCH CLEAN EQUIPMENT AND FRY BAGS WITHOUT REMOVING GLOVES AND WASHING HANDS BEFORE DONNING NEW GLOVES IN THE FRY AREA IN THE MAIN KITCHEN. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: After handling soiled equipment or utensils, During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks, When switching between working with raw food and working with ready-to-eat food, Before donning gloves to initiate a task that involves working with food and After engaging in other activities that contaminate the hands. COS: PIC INSTRUCTED EMPLOYEE TO WASH HANDS BEFORE DONNING NEW GLOVES | OBSERVED PERSONAL TUMBLERS AND WATER BOTTLES STORED THROUGHOUT THE MAIN KITCHEN C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: ITEMS REMOVED/DISCARDED"

"Cold TCS foods were held above 41*f in kitchen. Walkin cooler: cooked ribeye roast, white cheese sauce. Cooler drawer: lamb burger, beef burger, turkey burger. Fry prep top cooler: buttermilk batter, raw calamari, fried chicken wings. Upper bar reachin cooler: half & half milk 46*f. CA: Hold cold TCS foods at 41*f or below. Food discarded | Observed cold TCS foods (held more than 24 hours) held longer than 7 days kitchen. Walkin cooler: white cheese sauce Aug 22nd, Fatima cheese Aug 18, lamb stock Aug 15, spinach dip Aug 22. Salad preptop cooler: variety of dairy-based aioli Aug 22nd. Grill prep top cooler: spinach Aug 22. CA: Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. Food discarded."