Lionfish

High Priority – Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit

Observe with chicken sauce Warning

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Observe sushi chef touching raw salmon that will be used for raw sushi with bare hands

Operator washed hands and put on gloves. Corrected On-Site Warning

High Priority – Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale

Observe with red snapper in Rop not frozen. Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

1)Observed raw fish above cooked fish in walk-in refrigerator

Operator placed raw fish on lower shelf

2) observed raw beef above cooked chicken..nOperator placed cooked chicken on different shelf . 3) observed raw fish above cooked chicken in draw refrigerator

Operator placed raw fish in lower draw

Corrected On-Site Corrected On-Site Repeat Violation Admin Complaint

High Priority – Stop Sale issued due to adulteration of food product

nObserve with red snapper in Rop not frozen. Warning

Intermediate – Clam/oyster tags not maintained in chronological order according to the last date they were served in the establishment

Observed with oysters and clam not in chronological order. Repeat Violation Admin Complaint

Intermediate – Clam/oyster tags not marked with last date served

Observed with clams and Oysters no date last sold. Repeat Violation Admin Complaint

Intermediate – Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Warning

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

Observe at Sushi refrigerator ; tuna at 3:23 with 4.75 hours left (53F – Cooling) at 3:55 57°f

Operator placed ice bags on top of fish. Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Observe can opener soiled with food debris and ice machine soiled with mold like substance. Warning

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine

The sou chef Chris stated there is no way to check temperature of dishwasher " 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. Warning