Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Observed in back kitchen area mold like substance in ice bin.

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 rROP fish with label remove from ROP before thawing still in package thawed in Reach in cooler and Walk in cooler

Person in charge stated they had been in Reach in cooler and walk in cooler for approximately 3 hours and he removed from package

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation

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

Observed over grill and fryers in main kitchen area hood filters soiled with grease

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority – Raw animal food stored over or with unwashed produce

Observed in Walk in cooler raw shell eggs over unwashed lettuce

Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout in English and Spanish

Person in charge removed raw shell Eggs. Corrected On-Site

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

Observed in Walk in cooler raw Beef over cooked Beans

Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout in English and Spanish

Person in charge removed raw beef. Corrected On-Site

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

Observed Cooked Pasta (76F – Cold Holding); Cut Tomatoes (68F – Cold Holding) on food preparation table

Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Person in charge stated that the pasta and cut Tomatoes had been out for approximately 1 hour and returned them to the Walk in cooler.n Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Observed on cooks line in main kitchen area Marinara (109F – Hot Holding); Meat Sauce (117F – Hot Holding)nPerson in charge stated they were reheating the product and it was in the steam table for approximately 45 minutes

Educated Person in charge on hot holding food and reheating foods

Person in charge put on stove to reheat

Observed in main kitchen area Marinara start time 5:50pm End time 6:05 (176F – Reheating); Meat sauce Start Time 5:50 pm End Time 6:10Pm (170F – Reheating); Corrective Action Taken