TABERNA OLE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler; raw chicken stored over cooked turkey. Operator moved raw chicken to bottom shelf. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

Basic - Food stored on floor. In walk-in cooler; potatoes container stored on floor.

Basic - In walk-in cooler; commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at cook line. Operator discarded water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the hood soiled with grease.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used to store food container. Operator moved food container. Corrected On-Site

Basic - Food stored on floor. Oil container stored on floor at dry storage. Operator moved oil container to proper storage. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses at cook line. Operator moved tongs to proper storage. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at prep area. Operator discarded water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the hood soiled with grease.

High Priority - Operating with an expired Division of Hotels and Restaurants license on 12/1/24. Operator renewed license at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; cooked onion (66F - Cold Holding); butter (68F - Cold Holding) Per operator items placed at cook line for one hour. Operator removed all items to walk-in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.

Intermediate - No proof provided that present food employee is informed of her responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator Employee Health Reporting Agreement. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler; cooked rice prepared onsite and held more than 24 hours not properly date marked. Operator placed date marked on cooked rice. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at bar area. Operator provided handwashing sign. Corrected On-Site