TWIN PEAKS RESTAURANT

Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. In lowboy drawer unit at cookline, fully thawed mahi still in vacuum packaging.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. In lowboy drawer unit at cookline, fully thawed mahi still in vacuum packaging. **Warning**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cookline LINE ICE BATH - shredded cheese (43-52F - Cold Holding); house pico de gallo (40-52F - Cold Holding). Per employee not prepped or portioned today and up in uncut from 12:00pm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cookline LINE ICE BATH - shredded cheese (43-52F - Cold Holding); house pico de gallo (40-52F - Cold Holding). Per employee not prepped or portioned today and up in uncut from 12:00pm. Observed containers on top of ice and not enough ice in unit. Manager added ice to fully surround both to allow to rechill. **Corrective Action Taken** **Warning**

High Priority

Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. In lowboy drawer unit at cookline, fully thawed mahi still in vacuum packaging.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. In lowboy drawer unit at cookline, fully thawed mahi still in vacuum packaging. **Warning**

Basic

Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Walk in cooler has no continuous monitoring system in place for the holding of ROP items with 5 day shelf life.

Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Walk in cooler has no continuous monitoring system in place for the holding of ROP items with 5 day shelf life. **Warning**

Intermediate

Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. No records on file for any temperatures taken during the cooling process for all cook chill items.

Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. No records on file for any temperatures taken during the cooling process for all cook chill items. **Warning**

Intermediate