Thirsty Turtle Ibis, Llc

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

At walk in cooler- salmon thawing in packaging bearing label – operator removed package. Corrected On-Site Repeat Violation

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers

At reach in cooler near dish machine- open bottle of water stored inside cooler- operator removed. Corrected On-Site

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

At reach in cooler by cookline- cooked pasta at 12:30 46-47F( cooling overnight)- food covered in plastic wrap- at current rate if cooling food did not reach 41F within 6 hours- see stop sale.

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

At walk in cooler- raw ground beef stored over raw fish – operator moved ground beef to lower shelf. 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

At reach in cooler by cookline- cooked pasta at 12:30 46-47F( cooling overnight)- food covered in plastic wrap- at current rate if cooling food did not reach 41F within 6 hours- see stop sale.

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

At reach in cooler by cookline- sliced cheese 60F- cold holding, sliced tomatoes 51F- cold holding, cooked corn51F- cold holding, Swiss cheese 51F- cold holding, cooked mushrooms 52F- cold holding- as per operator food not prepared or portioned today – food out of temperature for 3.5 hours- operator moved to walk in cooler to quick chill. 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

At cookline near fryer- cooked fish 109F- hot holding, cooked potatoes 109F- hot holding – food left out- food out of temperature for 45 minutes- operator placed under time as a public health control for remaining time. Corrective Action Taken

Intermediate – Clam/mussel/oyster tags not marked with last date served

Clam tags not marked with last date served. Repeat Violation

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

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

At tall reach in cooler by prep area- conch fritters made Monday 10/16/2023 not date marked – operator marked.

Intermediate – Spray bottle containing toxic substance not labeled

Spray bottle of bleach not labeled- operator labeled. Corrected On-Site