Vernona Gourmet

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

Observed in main kitchen area ROP Tuna thawing in intact packaging .nEducated Person in charge on ROP thawing

Person in charge removed from packaging. Corrected On-Site

Basic – Covered waste receptacle not provided in women's bathroom.

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation

Observed in main kitchen area 2 door Reach in cooler Hollandaise sauce date marked 9/25/23

Educated Person in charge on date marking procedures

Person in charge voluntarily discarded sauce. Corrective Action Taken

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition

Observed in main kitchen area 2 door Reach in cooler Hollandaise sauce date marked 9/25/23

Educated Person in charge on date marking procedures

Person in charge voluntarily discarded sauce

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Educated Person in charge and printed a copy. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing

Observed in dish room area hand washing sink with soiled dishes

Person in charge removed soiled dishes and washed sink.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Educated Person in charge and printed a copy for employees

Person in charge read and signed agreement. Corrected On-Site