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

Mahi fully thawed in sealed packaging bearing thawing requirements. SEE STOP SALE

Basic – Equipment in poor repair

Door handles for stand up reach in cooler to left of fryers on cook line are missing covers exposing unfinished metal edges

Basic – Food stored on floor

Case of chicken on the floor in the walk in freezer Corrected On-Site

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Walk in freezer has a buildup of ice along door frame, walls and floors

Basic – Interior of refrigerator or freezer in disrepair/has exposed insulation

Walk in freezer door has exposed insulation

Basic – Reuse of single-service or single-use articles

Cardboard shipping containers for raw bacon being reused to stored fruits and vegetables. Operator discarded Corrected On-Site

Basic – Walk-in cooler interior/shelves have accumulation of soil residues

Walk in cooler shelves are soiled

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface

Walk in cooler shelves are rusted

Basic – Water leaking from pipe and/or faucet/handle

Water leaking from pipes running along ceiling between dish machine and landing area

High Priority – Displayed food not properly protected from contamination

Liquor bottles at exterior bar

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. nMahi fully thawed in sealed packaging bearing thawing requirements

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. nIn low boy on cook line raw shrimp (52F – Cold Holding); raw mahi (51F – Cold Holding); raw shelled eggs (51F – Cold Holding); raw chicken (51F – Cold Holding); raw beef (51F – Cold Holding); cooked beef (52F – Cold Holding); sliced cheese (52F – Cold Holding); cooked sausage (51F – Cold Holding). All food items stored in unit over night

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

In low boy on cook line raw shrimp (52F – Cold Holding); raw mahi (51F – Cold Holding); raw shelled eggs (51F – Cold Holding); raw chicken (51F – Cold Holding); raw beef (51F – Cold Holding); cooked beef (52F – Cold Holding); sliced cheese (52F – Cold Holding); cooked sausage (51F – Cold Holding). All food items stored in unit over night Warning

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

Soda gun behind bar is soiled. Operator cleaned Corrected On-Site Repeat Violation