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. Operator removed fish from packaging. Corrected On-Site

Basic – Food not stored at least 6 inches off of the floor. Observed box of limes stored on floor. Educated operator on having food stored 6 inches off the floor. Repeat Violation

Basic – No copy of latest inspection report available.

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated operator. Operator washed hands and then put on gloves. Corrected On-Site

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. Observed barehand contact with ready to eat limes. Educated operator. Operator educated employee. Employee put on gloves. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw raw tuna stored over sodas. Operator switched container to bottom shelf. Corrected On-Site

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 operator with written procedures. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing. Observed cleaning chemicals stored in hand wash sink. Operator removed chemicals. Corrected On-Site

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator completed form. Corrected On-Site