A1A HOSPITALITY LLC

Violations (7)

• 03A-02-5CriticalRepeat

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line in the middle flip top cooler, sliced cheese (43-53F - Cold Holding). The cheese was over stacked in the pan. The over stacked portion was removed to the refrigerator to chill and cold hold. The cheese was not prepped or portioned today.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line in the middle flip top cooler, sliced cheese (43-53F - Cold Holding). The cheese was over stacked in the pan. The over stacked portion was removed to the refrigerator to chill and cold hold. The cheese was not prepped or portioned today. **Repeat Violation** **Admin Complaint**

  High Priority

• 03A-03-5CriticalCorrected on site

  Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On the cook line on top of the oven. The eggs were returned to the refrigerator

  High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On the cook line on top of the oven. The eggs were returned to the refrigerator **Corrected On-Site**

  High Priority

• 10-12-5Corrected on site

  In-use ice scoop stored on soiled surface between uses. At the ice machine, the scoop was stored in a soiled bucket. The bucket and scoop were cleaned and sanitized.

  Basic - In-use ice scoop stored on soiled surface between uses. At the ice machine, the scoop was stored in a soiled bucket. The bucket and scoop were cleaned and sanitized. **Corrected On-Site**

  Basic

• 22-20-5Corrected on site

  Accumulation of black/green mold-like substance in the interior of the ice machine/bin. An employee cleaned and sanitized the area

  Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. An employee cleaned and sanitized the area **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. In the walk in cooler, wing marinade was prepared 3 days ago and had not been labeled. The chef labeled the container

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, wing marinade was prepared 3 days ago and had not been labeled. The chef labeled the container **Corrected On-Site**

  Intermediate

• 08B-39-4

  Raw fruits/vegetables not washed prior to preparation. On the cook line, the cook cut an avocado with the sticker still attached. The remaining avocados were washed with the stickers removed.

  Basic - Raw fruits/vegetables not washed prior to preparation. On the cook line, the cook cut an avocado with the sticker still attached. The remaining avocados were washed with the stickers removed.

  Basic

• 08B-38-4Corrected on site

  Food stored on floor. In the walk in cooler, wing marinade was stored on the floor. The item was removed from the floor

  Basic - Food stored on floor. In the walk in cooler, wing marinade was stored on the floor. The item was removed from the floor **Corrected On-Site**

  Basic