Salem’s Fresh Eats

Basic – Damaged/spoiled/recalled food not properly segregated. 3 #10 cans ketchup dented on shelf with undamaged food

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Styrofoam cup with an employee beverage over cook line

Basic – In-use tongs stored on equipment door handle between uses. Tongs hung on fire suppression system on cooks line

Basic – Time/temperature control for safety food thawed in an improper manner

Fish and shrimp in standing water in Three compartment sink area

High Priority – Dented/rusted cans present. See stop sale

3 #10 cans ketchup dented on shelf with undamaged food

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees pulled up pants then grabbed package of buns and proceeded to open them and place them on grill with no glove change or hand wash.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and shrimp over open bucket of pickles. Employee moved Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings par cooked on counter at 81f. Manager stated that they are not fully cooked are are going to be cooked again. Inspector provided non continuous cooking paperwork.

Intermediate – Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division

Chicken wings par cooked on counter at 81f. Manager stated that they are not fully cooked are are going to be cooked again. Inspector provided non continuous cooking paperwork. Corrective Action Taken

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate – Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again

Vegetables taken out of original packaging in freezer and bagged need time tracking. Manager marked freezer items Corrected On-Site