Basic – Commercially processed reduced oxygen packaged mahi 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. Employee removed Corrected On-Site

Basic – Equipment in poor repair. Observed ice machine door not properly attached to unit.

Basic – Exterior door has a gap at the threshold that opens to the outside.

Basic – Floors not constructed to be easily cleanable though out rear kitchen.

High Priority – Operating with an expired Division of Hotels and Restaurants license.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed grill station ribs (75-78F – Cold Holding) sitting in ice bath with little ice. Rib removed from refrigerator less then one hour. Employee added more ice. Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grilled onions (81F – Hot Holding) grill station. Item prepared less than two hours. Item move to grill for reheat and hot hold Corrective Action Taken

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer in excess of 200 ppm

Intermediate – Handwash sink used for purposes other than handwashing. Observed fillet knife in hand washing sink on front line next to flip top cooler. Operator removed Corrected On-Site

Intermediate – Spray bottle containing toxic substance not labeled on grill station