EATHAI

Violations (10)

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food...raw chicken directly top of cooked chicken in reach in cooler . Operator properly stored .

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw chicken directly top of cooked chicken in reach in cooler . Operator properly stored . **Corrected On-Site**

  High Priority

• 08A-20-5Critical

  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw chicken above above raw beef, raw fish with raw chicken, raw beef in same container contacting each other at reach in cooler . Operator properly separated.

  High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw chicken above above raw beef, raw fish with raw chicken, raw beef in same container contacting each other at reach in cooler . Operator properly separated.

  High Priority

• 03G-04-5Critical

  Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.

  High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.

  High Priority

• 03G-48-2Critical

  Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.... sous vide chicken without date and time marked at reach in cooler. Per operator food was cooked today morning .

  High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.... sous vide chicken without date and time marked at reach in cooler. Per operator food was cooked today morning .

  High Priority

• 03G-09-5

  Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information... sous vide chicken without date and time marked at reach in cooler. Per operator food was cooked today morning . Operator opened bags and replaced food in containers.

  Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information... sous vide chicken without date and time marked at reach in cooler. Per operator food was cooked today morning . Operator opened bags and replaced food in containers. **Corrective Action Taken**

  Intermediate

• 32-02-4Corrected on site

  Bathroom door left open other than during cleaning or maintenance....employee bathroom. Operator closed.

  Basic - Bathroom door left open other than during cleaning or maintenance....employee bathroom. Operator closed. **Corrected On-Site**

  Basic

• 02C-02-5Corrected on site

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....food was cooked 2 / 3 days ago with day marked not date marked at reach in cooler. Operator correctly date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....food was cooked 2 / 3 days ago with day marked not date marked at reach in cooler. Operator correctly date marked. **Corrected On-Site**

  Intermediate

• 32-04-4

  Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors...employee bathroom.

  Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors...employee bathroom.

  Basic

• 05-09-4

  No conspicuously located ambient air temperature thermometer in holding unit at kitchen reach in coolers.

  Basic - No conspicuously located ambient air temperature thermometer in holding unit at kitchen reach in coolers.

  Basic

• 02D-01-5Corrected on site

  Working containers of food removed from original container not identified by common name...nuts, chili, spices at kitchen, storages room . Operator labeled.

  Basic - Working containers of food removed from original container not identified by common name...nuts, chili, spices at kitchen, storages room . Operator labeled. **Corrected On-Site**

  Basic