A LA CARTE MIA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs , pooled eggs , and raw salmon above ready to eat sandwiches,, and vegetables.. Operator placed raw eggs and fish on lower shelf. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna (56F - Cold Holding) due to operator left out . Operator placed in refrigerator. 1) observed fresh garlic vinaigrette (74F - Cold Holding). We discussed using time Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed salmon coolin at 12:30 with 1.5 hours (50-55F - Cooling at 1:02 48-55). Due to being in overfilled refrigerator with poor airflow.. Operator removed to freezer to rapidly cool and reorganized refrigerator. Corrective Action Taken Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed cold smoked salmon does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator labeled during inspection. Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed with cutting boards on flip top refrigerator. Warning

Basic - Food stored on floor. Observed case of plastic bottles of water on floor in kitchen. Operator placed on shelf. Corrected On-Site Warning

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary chemical test kit.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Working containers of salt removed from original container not identified by common name. Manager labeled during inspection. Corrected On-Site