ML STEAKS AND SPORTS

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed defrosted tuna in ROP located in open lid reach in cooler, operator discarded it.

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer spray bottle on preparation table next to clean metal container. Operator removed it. Corrected On-Site

Basic - Ceiling tile missing.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage.

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 defrosted tuna in ROP located in open lid reach in cooler, operator discarded it. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Food storage container/container lid cracked or broken. Observed broken lid covering a water melon in walk in cooler. Discarded it. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Operator removed it. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed it.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl in flour storage container. Operator removed it. Corrected On-Site

Basic - Ceiling tile missing. By dishwasher machine area.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

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. Operator opened it during inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walk in freezer soiled.

Basic - Reach-in freezer soiled.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage (110F - Hot Holding);for less than 4 hours as per operator, operator reheated sausage at 165°F. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. By ice machine.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage (118F - Hot Holding) located at the buffet line, for less than 4 hours as per operator. Operator reheated at 165°F. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together, operator replaced the sanitizer solution, recheck quaternary 200 ppm. Corrected On-Site