Coriander

Basic – Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed in kitchen above prep area, ware washing area, operator removed and discarded Corrected On-Site Warning

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. home made yogurt (58F-60F – Cooling) prepared on 1-20-24. Establishment prepares home made yogurt. Item is stored at room temperature for extended amount of time to achieve fermentation and non-tcs PH level. See Stop Sale Warning

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. home made yogurt (58F-60F – Cooling) prepared on 1-20-24. Establishment prepares home made yogurt. Item is stored at room temperature for extended amount of time to achieve fermentation and non-tcs PH level. See stop sale. Warning

High Priority – Nonfood-grade bags used in direct contact with food. Cooked chicken stored in direct contact with plastic handle to go bags in reach in freezer. Operator removed Corrected On-Site Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp, scallop, chicken stored above cooked vegetables in 2 door low top reach in on cook line. Operator reorganized Corrected On-Site Warning

Intermediate – Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment preparing home made yogurt by fermentation. Warning

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 preparing home made yogurt by fermentation. Warning