The_diner

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. MahinnOperator removed from package Corrected On-Site Repeat Violation

Basic – Current Hotel and Restaurant license not displayed.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

Observed deep covered containers inside walk in cooler with rice soup at 9:10am (67°F cooling) overnight, minestrone Soup at 9:10am(67°F cooling) overnight nPer operator both products cooling since last night

Products did not cool to 41°F within 6 hours

See stop sale

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Observed dishwasher handling dirty dishes followed by handling clean cupsnEmployee washed hands Corrected On-Site

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

Walk in coolernObserved raw pooled eggs over cheesenOperator stored properly Corrected On-Site

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Walk in coolernObserved raw tenderized beef stored above raw fishnRaw pooled eggs over raw bacon and corn beefnReach in freezernRaw chicken over raw beef nOperator stored properly Corrected On-Site

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

nCooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

Observed deep covered containers inside walk in cooler with rice soup at 9:10am (67°F cooling) overnight, minestrone Soup at 9:10am(67°F cooling) overnight nPer operator both products cooling since last night

Products did not cool to 41°F within 6 hours

See stop sale

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

On cook line seating out of cooler

nCut lettuce 64F( cold holding), raw bacon (50F – Cold holding) raw shell eggs (70F – Cold Holding); pancake mix with dairy(70F – Cold Holding).nPer operator items stored for approximately 1 hour

Per operator items not prepared or portioned today

Operator moved items to time control for the remaining time of 3 hours

Emailed form to operator n 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

Observed seating on cook linennPartially cook bacon (104F – Hot Holding). Per operator stored for approximately 1 hour

Operator added to time control for the remaining time of 3 hours. Emailed time as a public health control form to operator Corrected On-Site

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

Observed cooked sausage, blanched potatoes, French toast batter on time with not procedure nEmailed form to operator Corrective Action Taken

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

nGravy chicken more than 24 hours , since Sunday. Operator labeled. Corrected On-Site