Aug 23, 2024
Routine - Food
Call Back - Complied
Aug 20, 2024
Routine - Food
Administrative complaint recommended
50-17-3
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed business license expired 6-1-2024. Admin Complaint
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked beans dated 8-10-2024 in stand alone cooler on cook line. See stop sale. Observed Raw shrimp dated 7-1-2024 in 4 door stand alone cooler. See stop sale.
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in 4 door stand alone cooler Cooked BBQ beef (52F - Cold Holding); cooked chicken (51F - Cold Holding); raw shrimp (53F - Cold Holding); sausage (53F - Cold Holding); Mozzarella cheese (51F - Cold Holding); Goat cheese (51F - Cold Holding); Short ribs (53F - Cold Holding); Raw Pork belly (54F - Cold Holding); Raw Pork butt (54F - Cold Holding); krab meat (53F - Cold Holding). Cooler has an ambient temperature of 57F. Manager stated all meats were stored in cooler from prior day. Observed stand alone cooler at the entrance of cook line Cooked beans (51F - Cold Holding); Cooked beef (52F - Cold Holding); pizza slaw (52F - Cold Holding); Cheddar cheese (52F - Cold Holding); Mozzarella cheese (53F - Cold Holding); Sausage jam (53F - Cold Holding). Cooler has an ambient temperature of 54F. Manager stated all products have been in cooler from prior day. Observed in drawer cooler under grill Fish (53F - Cold Holding); raw beef (53F - Cold Holding); Mozzarella cheese (54F - Cold Holding). Cooler has an ambient temperature of 52F. Manager stated all foods were placed in drawer cooler from previous day.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in 4 door stand alone cooler Cooked BBQ beef (52F - Cold Holding); cooked chicken (51F - Cold Holding); raw shrimp (53F - Cold Holding); sausage (53F - Cold Holding); Mozzarella cheese (51F - Cold Holding); Goat cheese (51F - Cold Holding); Short ribs (53F - Cold Holding); Raw Pork belly (54F - Cold Holding); Raw Pork butt (54F - Cold Holding); krab meat (53F - Cold Holding). Cooler has an ambient temperature of 57F. Manager stated all meats were stored in cooler from prior day. Observed stand alone cooler at the entrance of cook line Cooked beans (51F - Cold Holding); Cooked beef (52F - Cold Holding); pizza slaw (52F - Cold Holding); Cheddar cheese (52F - Cold Holding); Mozzarella cheese (53F - Cold Holding); Sausage jam (53F - Cold Holding). Cooler has an ambient temperature of 54F. Manager stated all products have been in cooler from prior day. Observed in drawer cooler under grill Fish (53F - Cold Holding); raw beef (53F - Cold Holding); Mozzarella cheese (54F - Cold Holding). Cooler has an ambient temperature of 52F. Manager stated all foods were placed in drawer cooler from previous day. Warning
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheddar cheese at 112F in heating container at expo station. Manager removed cheese from expo station. Corrective Action Taken
06-09-1
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially processed fish no longer frozen not removed from reduced oxygen package.
13-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation with watch on.