MIA ROSEBUD

Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loaded and handled dirty dishes into Dishmachine, then handled clean equipment without washing hands. Informed operator of proper handwashing employee then washed hands.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loaded and handled dirty dishes into Dishmachine, then handled clean equipment without washing hands. Informed operator of proper handwashing employee then washed hands. **Corrected On-Site** **Warning**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef meatballs stored over cooked eggplant. Operator moved and stored properly.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef meatballs stored over cooked eggplant. Operator moved and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (70F - hot Holding) per operator sitting out over night, intent is to keep butter soft. Operator decides to switch to time for future butter. Out of temperature for more than 4 hours. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (70F - hot Holding) per operator sitting out over night, intent is to keep butter soft. Operator decides to switch to time for future butter. Out of temperature for more than 4 hours. See stop sale. **Warning**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boiled egg (47F - Cold Holding); Calamari (50F - Cold Holding) operator states out of temperature for approximately 1 hour, operator states was sitting on prep table while restocking flip top. Operator put on ice to quick chill. Not prepared or portioned today.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boiled egg (47F - Cold Holding); Calamari (50F - Cold Holding) operator states out of temperature for approximately 1 hour, operator states was sitting on prep table while restocking flip top. Operator put on ice to quick chill. Not prepared or portioned today. **Corrected On-Site** **Warning**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (70F - hot Holding) per operator sitting out over night, intent is to keep butter soft. Operator decides to switch to time for future butter. Out of temperature for more than 4 hours. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (70F - hot Holding) per operator sitting out over night, intent is to keep butter soft. Operator decides to switch to time for future butter. Out of temperature for more than 4 hours. See stop sale. **Warning**

High Priority

Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Oysters not marked as raw on menu.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Oysters not marked as raw on menu. **Warning**

Intermediate