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RIRA THE IRISH PUB RESTAURANT

Unknown type · VT · source vermont_doh #rira the irish pub restaurant|123 church st|05401

Address

123 CHURCH ST

BURLINGTON VT 05401

Chittenden County

Phone

(802) 860-9401

First seen

Oct 11, 10:55 PM EDT

Inspections

1. Sep 23, 2026RoutineScore 85Detected Oct 11, 10:55 PM EDT
   • 5-214.35(a)Pests presentCriticalOuter openings are not adequately protected against entry of insects and rodents- Main door was open when I arrived. Door closed upon request.
   • 5-214.35(a)#2Pests presentCriticalInsects, rodents and vermin inadequately prevented from entering, living, or breeding in establishment- Multiple large and small flies were noted throughout the facility. The facility utilizes a professional pest control management service to monitor and mitigate activity. Pest reports will be submitted to VDH for ongoing compliance.
   • 5-205.3(c)CriticalRefrigerated, ready-to-eat potentially hazardous food (prepared more than 24 hours ago) was not properly date marked- Multiple prepared items, including coleslaw, cut leafy greens, and cooked meats lacked required date marking. All ready-to-eat, potentially hazardous foods must be date marked if held under refrigeration for more than 24 hours. The marking must clearly indicate a maximum 7 days including the day of preparation. The operator date marked all food items during the inspection.
   • 5-205.3(g)CriticalPotentially hazardous food is not kept at an internal temperature of 41F or below during display, service and transportation- Ready-to-eat sauces, coleslaw and cut leafy greens, prepared on 9/22, were held in the main kitchen refrigerator at an internal temperature of 47°F. All out of temperature food items were voluntarily discarded.
   • 5-205.5(j)Refrigeration facilities are not conveniently located and/or ineffective to maintain potentially hazardous foods at 41F or less- Ambient temperatures for the serving and back kitchen refrigerators were noted at 46.8°F, failing to keep cold food (including shredded cheese stocked at 11:30 AM, dressings, and cut leafy greens) at or below 41°F. In response, both refrigerators were adjusted and put under observation. Any food items testing above 41°F that had been stored in the units for over 4 hours were discarded.
   • 5-208.24Equipment and utensil food-contact surfaces are not cleaned with proper methods and/or frequency- Clean ice machine more frequently to remove black mildew/mold.
   • 5-208.24#2Equipment and utensil food-contact surfaces are not cleaned with proper methods and/or frequency- Food containers stored in the clean section were found to be dirty with internal debris. Remove all affected containers from storage. Rewash, rinse, sanitize, and air dry them properly before putting them back into service.
   • 5-208.24#3Cleaned and sanitized equipment and utensils are not air-dried- Allow all sanitized containers to air-dry completely before stacking.
   • 5-211.29Plumbing system was not constructed, installed or maintained according to regulation- Fix the broken faucet for the handwashing sink next to the bar area.
   • 5-211.29#2Plumbing system was not constructed, installed or maintained according to regulation- Clean all open drains more frequently.
   • 5-215.36Floors are not properly constructed and maintained in good repair- Floors in basement are not sealed to be smooth nonabsorbent and easily cleanable, reseal floors in basement.
   • 5-219.42Premises are not free of rubbish, litter, debris and standing water- Standing water at dish machine and ice machine (basement). Clean all areas.