Chez Marie French Bistrot

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

High Priority – Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw salmon packaged in ROP on site held in reach in cooler fully thawed. See stop sale.

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw salmon packaged in ROP on site held in reach in cooler fully thawed.

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. Provided to operator Corrected On-Site

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 conducting ROP of tcs foods raw chicken, raw beef, to be held frozen longer than 48 hours. Provided special processes hand outs

Intermediate – Warewashing machine not automatically dispensing the detergent and/or the sanitizer.