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

At cook line, 4 pieces of salmon and in walk-in cooler 10 pieces of salmon not removed from rop packages. See Stop Sale

Also in prep area, raw chicken thawing in standing water. Employee placed under running water. Corrective Action Taken Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

In prep area, drink on prep table. Employee discarded. Corrected On-Site

Basic – Equipment and utensils not properly air-dried – wet nesting

Metal,pans on clean dish shelves stacked before air drying. Repeat Violation

Basic – In-use utensil stored in sanitizer between uses

At cook line, two containers with utensils in sanitizer per employee.

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

Microwave on cook line, interior top plate has encrusted debris.

Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable

Racks and shelves in beer cooler have rust. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Hood filters over grill

Catch trays on conveyer ovens. Repeat Violation

Basic – Old labels stuck to food containers after cleaning

Multiple containers on clean dish shelves have old labels. Repeat Violation

Basic – Water leaking from pipe and/or faucet/handle

Drain pipe for dish machine disconnected, water leaking on floor. Repeat Violation

Basic – Wet mop not stored in a manner to allow the mop to dry

Mop stored in mop wringer.

Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength

At bar, Sanitizer Bucket (Quaternary 0ppm); Manager made new bucket- Sanitizer Bucket (Quaternary 300ppm) Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name

In dry storage, bulk flour container not labeled. Employee labeled. Corrected On-Site

High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Dishwasher (Temperature below 160), operator has work order in for dish machine. Warning

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition

At cook line, 4 pieces of salmon and in walk-in cooler 10 pieces of salmon not removed from rop packages.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

At cook line pasta station, Alfredo sauce (47F – Cold Holding); mac and cheese sauce (48F – Cold Holding); tomato sauce (51, 48F – Cold Holding). All items placed out 3 hours earlier. Manager moved to walk-in freezer to cool, all retemps below 41f. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing

In server station, employee used handwash sink to rinse towel

At dish area, handwash sink gas pitcher in sink. Employee removed. Corrective Action Taken Repeat Violation

Intermediate – No soap provided at handwash sink

At bar handwash sink. Manager supplied. Corrected On-Site