THELIMON CALIX

Violations (8)

• 01A-15-4Critical

  Operator unable to provide documentation for source of fish.

  High Priority - Operator unable to provide documentation for source of fish. Observed parrot fish being stored in reach in cooler. Operator unable to provide documentation for source of fish. See stop sale. **Admin Complaint**

  High Priority

• 01B-04-5Critical

  Stop Sale issued due to food originating from an unapproved source. Operator unable to provide documentation for source of fish.

  High Priority - Stop Sale issued due to food originating from an unapproved source. Operator unable to provide documentation for source of fish. Observed parrot fish being stored in reach in cooler. Operator unable to provide documentation for source of fish.

  High Priority

• 14-31-5CriticalRepeat

  Nonfood-grade bags used in direct contact with food.

  High Priority - Nonfood-grade bags used in direct contact with food. Observed nonfood-grade plastic thank you bags being used to store turkey meat in reach in freezer. **Repeat Violation** **Admin Complaint**

  High Priority

• 21-07-4Corrected on site

  Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm at triple sink. Operator added chlorine to solution, retesting at 100ppm.

  Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm at triple sink. Operator added chlorine to solution, retesting at 100ppm. **Corrected On-Site**

  Basic

• 31B-03-4

  No soap provided at handwash sink at kitchen area.

  Intermediate - No soap provided at handwash sink at kitchen area.

  Intermediate

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice and beans (50F - Cooling for 3 hours at 11:30, 50F at 12:05); raw fish (48F - Cooling for 3 hours at 11:30, 48F at 12:05) cooling in covered containers in reach in cooler. Operator moved items to reach in freezer to quick chill.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice and beans (50F - Cooling for 3 hours at 11:30, 50F at 12:05); raw fish (48F - Cooling for 3 hours at 11:30, 48F at 12:05) cooling in covered containers in reach in cooler. Operator moved items to reach in freezer to quick chill. **Corrective Action Taken**

  Intermediate

• 36-73-4

  Floor soiled/has accumulation of debris. Build up of grease and food debris underneath cook line equipment.

  Basic - Floor soiled/has accumulation of debris. Build up of grease and food debris underneath cook line equipment.

  Basic

• 36-27-5

  Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with food debris on triple sink wall.

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with food debris on triple sink wall.

  Basic