Market Place

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed at right side 2 drawer unit under grill on cook line Warning

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

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw turkey, chicken stored above raw beef in purchasing walk in cooler, operator reorganized Corrected On-Site 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 in ROP packaged on site fully thawed on cook line. Raw tuna in walk in cooler in ROP fully thawed. See stop sale. 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 without freezing 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 packing multiple items using an ROP method to be held longer than 48 hours Warning