Sangrias & Rock Bar

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

nObserved raw fish thawed in packaging indicating removal when thawing. Educated operator on proper thawing procedures. Operator cut open packaging to allow oxygen flow. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

nObserved Raw chicken stored over cut vegetables inside reach in cooler at cook line. Operator properly stored. Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

nTime/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

n1) Observed raw snapper (49°F – Cold Holding) in walk in cooler. Per operator, food not prepared or portioned today; food stored in cooler overnight. Stop sale. nn2)Observed raw shrimp skewers (47°F – Cold Holding); roasted tomatoes (48°F – Cold Holding) inside reach in cooler at cook line. Per operator, foods not prepared or portioned today; foods stored in cooler overnight. Stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

n1) Observed raw snapper (49°F – Cold Holding) in walk in cooler. Per operator, food not prepared or portioned today; food stored in cooler overnight. Stop sale. nn2)Observed raw shrimp skewers (47°F – Cold Holding); roasted tomatoes (48°F – Cold Holding) inside reach in cooler at cook line. Per operator, foods not prepared or portioned today; foods stored in cooler overnight. Stop sale.