Bobalus

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 thawed raw mahi stored inside reduced oxygen packaging at reach in cooler across from pizza oven. Discussed procedures with operator.

High Priority – Operating with an expired Division of Hotels and Restaurants license.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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 thawed raw mahi stored inside reduced oxygen packaging at reach in cooler across from pizza oven. Discussed procedures with operator.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodles (52F – Cold Holding) at reach in cooler at cook line. As per manager, item was held at room temperature for less than 10minutes.

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.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with stains to rage shelves across from dish machine.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate – No soap provided at handwash sink. Observed at bar.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of macaroni and cheese not date marked at reach in cooler at storage area. As per operator product was prepared 2 days prior.