CLOUDS IN MY COFFEE CATERING

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ROP fish thawed unopened packaging

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.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef, potato salad in stand up cooler not date marked

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; pate (48*F - Cold Holding); cheese (49F - Cold Holding); batter (48F - Cold Holding); items were discarded by operator

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. The Lift lid cooler next to glass washer is not cold holding at 41F or below

High Priority - Operating with an expired Division of Hotels and Restaurants license.expired 10/1/23 Corrected On-Site

High Priority - Raw shrimp stored over/not properly separated from ready to eat yogurt and sour cream in stand up cooler . Raw bacon stored over deli roast beef. Bacon and shrimp were relocated away from ready to eat food Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Food Thawing on prep table . Food was put into reachin cooler to continue thawing. Corrected On-Site

High Priority - Raw shell eggs stored over/not properly separated from ready-to-eat food.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese in front counter unit is at 47F . Unit was turned to colder temperatures Beef (48F - Cold Holding); butter (47F - Cold Holding) Corrective Action Taken

Basic - Food stored on floor.plastic bottled water on floor

Basic - Ice buildup in reach-in freezer

Basic - Mop sink is in disrepair.

Basic - No handwashing sign provided at a hand sink used by food employees.in bathroom used by employees

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting tomatoes ready to eat tomatoes with no gloves . Corrected On-Site

Basic - Ceiling tile missing.

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in handwash sink Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

High Priority - Toxic substance/chemical improperly stored. Paint stored on shelving with single service items

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.