MAIN KITCHEN-ONDA-MARISOL RESTAURANT&BAR-EMPLOYEE CAFETERIA

Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed a operator at the expo line touching fresh ready to eat berries, or seasonal fruit toppings for ready to eat waffles pancakes and french toast; operator had no gloves on

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lowboy cooler x 5; grouper, raw (45F - Cold Holding); snapper raw (45F - Cold Holding). As per operator food in unit not portioned or prepared today. As per operator in unit longer than 4hrs. See stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lowboy cooler x 5; grouper, raw (45F - Cold Holding); snapper raw (45F - Cold Holding). As per operator food in unit not portioned or prepared today. As per operator in unit longer than 4hrs. See stop sale

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lowboy cooler x 5; grouper, raw (45F - Cold Holding); snapper raw (45F - Cold Holding). As per operator food in unit not portioned or prepared today. As per operator in unit longer than 4hrs. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lowboy cooler x 5; grouper, raw (45F - Cold Holding); snapper raw (45F - Cold Holding). As per operator food in unit not portioned or prepared today. As per operator in unit longer than 4hrs. See stop sale

High Priority

In-use ice scoop stored on soiled surface between uses.

Basic - In-use ice scoop stored on soiled surface between uses. Observed operator use ice scoop and immediately place it directly on top of ice machine. Operator removed **Corrected On-Site**

Basic

In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils by cook line and flip top inside container submerged in water 67F°. Operator removed

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils by cook line and flip top inside container submerged in water 67F°. Operator removed **Corrected On-Site**

Basic