PRIME CATCH

Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator primed machine, rechecked 50ppm.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator primed machine, rechecked 50ppm. **Corrected On-Site** **Warning**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ice bath: romesco (cooked peppers) (55F - Cold Holding); chili lime vinaigrette (miso paste) (66F - Cold Holding); garde manger cooler: cooked beets (53F - Cold Holding); honey ricotta (51F - Cold Holding); oven/fry cooler: vegetable stock (53F - Cold Holding); cooked asparagus (51F - Cold Holding); sauté cooler: cooked rice (48F - Cold Holding); grill drawers: swordfish (45F - Cold Holding); scallops (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator cut portions in half and iced down products.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ice bath: romesco (cooked peppers) (55F - Cold Holding); chili lime vinaigrette (miso paste) (66F - Cold Holding); garde manger cooler: cooked beets (53F - Cold Holding); honey ricotta (51F - Cold Holding); oven/fry cooler: vegetable stock (53F - Cold Holding); cooked asparagus (51F - Cold Holding); sauté cooler: cooked rice (48F - Cold Holding); grill drawers: swordfish (45F - Cold Holding); scallops (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator cut portions in half and iced down products. **Corrective Action Taken** **Warning**

High Priority

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for Sweet chili sauce (fresh garlic and oil), lemon vinaigrette (fresh garlic and oil) Per operator, out of temperature for approximately 3 hours. Operator placed time stamp for remaining 1 hour.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for Sweet chili sauce (fresh garlic and oil), lemon vinaigrette (fresh garlic and oil) Per operator, out of temperature for approximately 3 hours. Operator placed time stamp for remaining 1 hour. **Corrected On-Site** **Warning**

High Priority

Accumulation of black mold-like substance in the interior of the ice machine on patio.

Basic - Accumulation of black mold-like substance in the interior of the ice machine on patio. **Repeat Violation** **Warning**

Basic

Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Vegan lasagna made in house, frozen not properly date tracked. Operator not tracking production date and freeze date. Educated operator on proper date tracking procedures.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Vegan lasagna made in house, frozen not properly date tracked. Operator not tracking production date and freeze date. Educated operator on proper date tracking procedures. **Warning**

Intermediate