OUT OF THE BLUE CELEBRATIONS

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is cooking chicken and steak, cooling product, vacuum packed, placed in freezer and stored for 6 plus months, when needed removed from freezer and thawed in walk in cooler before being removed from package, discussed with operator see stop sale. Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is cooking chicken and steak, cooling product, vacuum packed, placed in freezer and stored for 6 plus months, when needed removed from freezer and thawed in walk in cooler before being removed from package, discussed with operator see stop sale. Warning

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. Salmon in reach in cooler at cook line Operator decided to discard

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef not commercially packaged stored above pretzels in chest freezer Stored properly Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw salmon in walk-in cooler on the speed rack; stored properly Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster and printed out during inspection Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Cherry 6 lb can dented in dry storage area; Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator fixed to 50 ppm. Corrected On-Site

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. Mahi no longer frozen still in ROP package. Educated operator and advise to open package Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler - seafood chowder (46F - Cooling) held in walk in cooler overnight not removed - see stop sale.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken breast over cooked ham - operator moved chicken over other raw chicken. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler - seafood chowder (46F - Cooling) held in walk in cooler overnight not removed - see stop sale. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 50 degrees, half and half creamers, 49 degrees, spinach dip=ric#2(stored overnight).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50 degrees, half and half creamers, 49 degrees, spinach dip/reach in cooler#2/stored overnight.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken, raw beef/reach in freezer. Corrective action taken/operator separated both raw products. Corrected On-Site

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

Basic - Stored food not covered. Cranberries, potatoes/walk in cooler/corrective action taken/operator covered foods. Corrected On-Site