STANS

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Vacuum sealed sea bass thawed in walk in cooler with no HACCP, operator discarded

High Priority - Time/temperature control for safety cheese that is reduced oxygen packaged is beyond 30 calendar days of its packaging. See stop sale. Cheese packaged in the establishment using a reduced packaging method and held for more than 48 hours not labeled or with a label lacking the 'use by' date, or labeled with a 'use by' date that exceeds 30 days from its packaging or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first Parmesan cheese ROP on site dated 6/7/24

Intermediate - Cheese packaged in the establishment using a reduced packaging method and held for more than 48 hours not labeled or with a label lacking the 'use by' date, or labeled with a 'use by' date that exceeds 30 days from its packaging or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first Parmesan cheese ROP on site dated 6/7/24

Basic - Current Hotel and Restaurant license not displayed.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Duct tape used to repair nonfood-contact surface. On dividing wall in kitchen

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) Discussed using three compartment sink with operator during time of inspection.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates on dish drying rack

Basic - Current Hotel and Restaurant license not displayed.

Basic - Accumulation of debris on exterior of warewashing machine.