TABLE 26

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handling dirty dishes and without washing hands touching clean dishes.. Dishwasher washed hands . Corrected On-Site

Intermediate - Can opener surface soiled with food debris. Operator had can opener washed and sanitized Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed plastic container stored near hand sink were dripping water could contaminate. Operator removed Corrected On-Site

Basic - Food stored on floor. Observed bag of onions on floor in dry storage. Operator placed on sheet pan . Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed oil and squeeze bottle, not labeled. Operator labeled squeeze bottle Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observe at side of building near dry storage.

Basic - Food stored on floor. Observe plastic containers of fry oil stored on floor in dry storage.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw salmon not in commercial packaging over ice cubes at stainless reach in freezer. Operator 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. Not available at time of inspection. Emailed to operator.

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 tuna removed from freezer this morning at reach in cooler at cook line coolers. Advised operator to remove from reduced oxygen packaging.

Basic - Food stored on floor. Observe in dry storage food in plastic containers stored on floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observe at reach in freezer by waiters station.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe can opener soiled with Food debris. Operator had can opener washed and sanitized. Corrected On-Site

Intermediate - Cook-chill or sous vide reduced oxygen packaged food held less than 48 hours not labeled or with a label that lacks required information. Operator has date but not time on chicken. Operator stated that she will put date and time in future.

High Priority - Reduced oxygen packaged food label lacking use by date. Observe with chicken and pork.

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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.

Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature.

Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information.

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants.

Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill reduced oxygen packaged food.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator set up 3 compartment sink and called for service.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Out side refrigerator ; milk,sour cream ,shredded cheese,mozzarella cheese (45-50F - Cold Holding). Operator stated that food came in today about 2 hour ago and moved to walk-in refrigerator. Corrective Action Taken

Intermediate - Observe can opener soiled with food debris. Operator washed and sanitized. Corrected On-Site

High Priority - Dented/rusted cans present. 5lb can of tomatoes dented at the seam in dry storage unit. Operator discarded. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over Brussels sprouts in bottom of reach in cooler across from fryer. Operator stored properly. Corrected On-Site

Intermediate - Spray bottle containing degreaser not labeled under hand wash sink. Operator labeled. Corrected On-Site

Basic - Box of red peppers Food stored on floor of walk in cooler. Operator moved. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on shelf with lemons, limes, oranges. Operator moved. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator remade. Sanitizer Bucket (Quaternary 200ppm). Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed inside walk-in cooler two deep covered containers with cooked Brussels sprouts at 2:42pm (75°F - Cooling),rechecked at 3:15pm same temperature,cooked mushrooms at 2:42 pm (75°F - Cooling)rechecked at 3:15pm same temperature. Per operator products cooling for approximately one hour. At the current cooling rate product will not cooled to 70°F or below within 2 hours. Operator transferred products to sheet pans and stored on cooling rack. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed a container with homemade whipped cream marked with 08/15 date. Per operator product prepared and stored for longer than 7 days. Operator discarded.See Stop Sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed a container with homemade whipped cream marked with 08/15 date. Per operator product prepared and stored for longer than 7 days. Operator discarded.See Stop Sale.

Intermediate - /mussel tags not marked with last date served. Observed several tags not marked with last date served inside box where tags are storage.

Intermediate - Raw, in-shell mussels from different original containers mixed together prior to preparation for service inside walk-in cooler. Observed tags with 3 different harvest day.08/12, 08/13 and 8/15. Per operator product stored belongs to 08/15. Operator removed the two other tags and placed on folder.

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