Rudolph’s

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

Establishment using ROP for fresh fish

Manager discarded the fish

Manager was informed that they can not use ROP for fish without the fish being frozen before,during and remove from the packaging before thawing and also needs a Haccp plan before conducting any future ROP. Corrective Action Taken Warning

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition

Establishment using ROP for fresh fish with a date mark of 8/1

Manager discarded the fish

Manager was informed that they can not use ROP for fish without the fish being frozen before,during and remove from the packaging before thawing and also needs a Haccp plan before conducting any future ROP.

High Priority – Toxic substance/chemical improperly stored

Spray bottle containing cleaning fluid stored next to single use gloves in the bar area

Bartender removed the gloves. Corrected On-Site

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

Slicer blade soiled.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Hand washing sink on the cook line

Manager placed towels at the hand washing sink. Corrected On-Site

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 using ROP for fresh fish

Manager discarded the fish

Manager was informed that they can not use ROP for fish without the fish being frozen before,during and remove from the packaging before thawing and also needs a Haccp plan before conducting any future ROP. Warning