THE COLLABORATIVE

Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed for containers of tahini, garlic confite and aioli in walk in cooler prepared 3/4 and 2/12.

High Priority

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. Observed for ROP 6 packages of marinating octopus. Operator segregated items to remove. **Repeat Violation** **Admin Complaint**

High Priority

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at chest reach in freezer ROP packages of ground beef stored on top of containers of lobster meat.

High Priority

In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed intensive in standing water of 90F at cook line prep counter. Operator removed. **Corrected On-Site**

Basic

Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed for ovens at cook line soiled with burnt on food residue.

Basic

Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit.

Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed manifold reaching 195F.

Intermediate

Food stored on floor.

Basic - Food stored on floor. Observed for plastic gallons of shortening stored on floor in front of walk in cooler.

Basic

Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed for reduced oxygen packaged snapper and octopus in reach in/walk in cooler. **Repeat Violation** **Admin Complaint**

Intermediate

In-use tongs stored on equipment door handle between uses.

Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line oven doors. Operator removed. **Corrected On-Site**

Basic

In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in containers of sugar. Operator removed. **Corrected On-Site**

Basic