STOCK ROCK CAFE

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw lobster tail and raw fish stored above cooked fries at reach in freezer. Employees rearranged products. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 9 thawed packages of raw Mahi in ROP at preparation cooler. Coached manager.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork (81F - Hot Holding)at room temperature on stove. As per manager, less than 2 hours. Manager began reheating product to 165F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed wall mounted potato cutter heavily soiled with old food debris. Employee began removing debris. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils stored inside hand sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available when valve is open at hand sink.

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 9 thawed packages of raw Mahi in ROP at preparation cooler. Coached manager.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed breaded shrimp above cheese in the reach in cooler. Employee inverted them. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper at the hand sink station.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing thermometer inside reach in cooler located underneath the service window.

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

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Missing current decal.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with stains .

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

Basic - Clean utensils stored between equipment and wall. Observed clean knives in between wall and 3 compartment sink. Manager washed and sanitized them . Corrected On-Site

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.