FINE FAMILY DINER

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pork at temperatures of 98-101F stored on heating unit on cook line. Person in charge stated pork was cooked an hour prior and is left to stay slightly hot until customers order, which it is then reheated. Person in charge turned heating unit back on to reheat to minimum of 165F. Cooked pork (98-101F - Hot Holding) Repeat Violation Admin Complaint

Basic - Single-service articles improperly stored. Observed multiple boxes of single service items stored on floor in side dry storage area on left. Repeat Violation

High Priority - Food with mold-like growth. See stop sale. In reach in cooler, 1 pan of multiple to go containers with different cakes with mold-like substance. Operator stated received from vendor, did not want and did not pay for products and was waiting for vendor to pick up. Operator discarded products.

High Priority - Nonfood-grade bags used in direct contact with food. Multiple food products stored in non food grade plastic to go bags in reach in freezer and reach in cooler.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, open bags of raw fish and open pack of raw beef liver stored over 2 cases of ready to eat spring roll wrappers.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer, 1 uncovered pan and 1 ziplock bag of raw pork lumipas on shelf above bags of raw fish. Operator began to moved raw pork to lower shelf. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove on cook line, cooked pork (80F - Hot Holding); chicken wings (127F - Hot Holding). Operator stated it finished cooking 30 minutes prior and was going to used for lunch. Operator turned stove back on to bring back up to temperature. Rechecked Pork at 182F. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator put cell phone down on cutting board on cook line. Operator removed phone from cutting board and replaced cutting board. Corrected On-Site

Basic - Food stored on floor. In side storage room, multiple boxes of bottles sauces stored on floor. Operator began to move boxes to shelves. Also, on cook line near front counter, box of commercially packaged noodles stored on floor. Corrective Action Taken

Basic - Single-service articles improperly stored. In side storage room, multiple boxes of to go containers and paper towels on floor. Operator began to moved boxes off floor. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. On top of wall divider behind cook line, container of flour not labeled. Operator marked container flour. Corrected On-Site