Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic – In-use utensil stored in sanitizer between uses. Utensils stored in quat sanitizer on cook line, operator removed and discarded Corrected On-Site Warning

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

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above cooked pasta in hot line walk in cooler. Operator reorganized Corrected On-Site Warning

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Seafood salad stored in production walk in cooler date marked 12-28. See stop sale.n Warning

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 using ROP on site thawed in ROP in production walk in cooler. See stop sale. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. right side flip top: cheese (51F); coleslaw (50F); cooked pasta (52F) being held in tall pans placed inside of shallow hotel pan. Operator states items have been in unit for approximately 2 hours. Operator moved to freezer to quick chill Corrective Action Taken Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot holding cabinet on cook line: cooked turkey (122F – Hot Holding). Operator states item was cooked approximately 1.5 hours ago. Operator reheated to 165F and turned up hot holding cabinet temperature Corrected On-Site Warning

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big six and provide Warning

Intermediate – Clam/mussel/oyster tags not marked with last date served. 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 packaging raw fish using an ROP method where fish is not frozen before packaging Warning

Intermediate – Handwash sink not accessible for employee use at all times. Hand wash sink in ware washing area blocked by carts. Operator made accessible Corrected On-Site 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 packaging multiple items using ROP to be held longer than 48 hours. Discussed with operator. Provided 2017 FDA Food Code Adoption. Special Processes information Warning