Mangoes

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

Drawer coolers , make table/Reach in cooler , not holding foods to 41° or below. Some equipment unplugged. Warning

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

Frozen Ahi tuna thawing in walk in cooler. Package not cut. Items still frozen. Moved by manager. Corrected On-Site Repeat Violation

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Food service employees with bracelets/ large jewelry.

Basic – Floor area(s) covered with standing water

Significant Standing water by Dish Machine. Cleaned by manager. Corrective Action Taken

Basic – Old labels stuck to food containers after cleaning

Old labels on exterior of cleaned containers.

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

Food service employee handling breads with bare hand contact. Manager intervened. nFood service e cutting onions with bare hand contact. Manager intervened. Corrective Action Taken Warning

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less

Two trays of shell eggs on cooktop counter at ambient 70°. Since breakfast time. Repeat Violation Admin Complaint

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

1). Two trays of shell eggs on cooktop counter at ambient 70°. Since breakfast time. n2). Fish (mahi mahi) in drawer cooler at 55°. nCooked chicken at 55°. n Repeat Violation Admin Complaint

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

Fish (mahi mahi) in drawer cooler at 55°. nCooked chicken at 55°. In drawer cooler. nnItems in make table/Reach in cooler end prep line: nCorn 50°. Hummus 50°. Cut tomato 50°. nLettuce. 50°. Pasta 50°. Per Person In Charge , items placed about 2 hrs before. Moved by manager to walk in cooler. Repeat Violation Admin Complaint

High Priority – Toxic substance/chemical improperly stored

Chemical spray bottle next to drinks at bar. Moved by manager. Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Prepped sausage in walk in cooler not date marked. Marked by manager. Made few days ago. Corrected On-Site