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

Raw fish, she punctured them all Corrected On-Site

Basic – Cutting board has cut marks and is no longer cleanable

And blackish marks for cutting lettuce

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

On prep table. Employee moved it Corrected On-Site Repeat Violation

Basic – Employee with no beard guard/restraint while engaging in food preparation

Cutting lettuce, he put one on Corrected On-Site

Basic – Food storage container/container lid cracked or broken

Lid is cracked for cut tomatoes in walk, in cooler, employee removed it Corrected On-Site

Basic – Food stored on floor

Box with bread, mgr placed it on shelf Corrected On-Site

Basic – In-use tongs stored on equipment door handle between uses

On oven handle, removed by mgr Corrected On-Site

Basic – No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site Repeat Violation

Basic – No handwashing sign provided at a hand sink used by food employees

Ladies restroom, mgr placed one Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Door frame on reach in freezer

Basic – Old labels stuck to food containers after cleaning. nOn sauce, in walk in cooler, mgr removed it Corrected On-Site

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

Standing water and at 60f raw fish and shrimp, both iced down, taken out of freezer 30 minutes ago Corrective Action Taken

Basic – Unwashed fruits/vegetables stored with ready-to-eat food

Unwashed pineapple and strawberries on shelf above cakes, mgr moved them Corrected On-Site

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands

Employee handled raw shrimp then changed gloves and scoop ice, explained to her and she washed hands Corrected On-Site Repeat Violation Admin Complaint

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Cutting washed lettuce for salad, he got gloves Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. n118f bullion sauce by grill on opposite side of grill, mgr reheated it to 165f Corrected On-Site Repeat Violation Admin Complaint

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. nFryer baskets and interior pasta boilers, around nozzles

Intermediate – Handwash sink used for purposes other than handwashing

Getting water from hand sink at cook line

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. nHands sink by dish machine, mgr placed some Corrected On-Site

Intermediate – Spray bottle containing toxic substance not labeled

Bleach and degreaser on chemical shelf, labeled Corrected On-Site