AMAL

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 . Operator removed. **Warning**

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 container of sugar. **Warning**

Basic

In-use wet wiping cloth/towel used under cutting board.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at cook line operator removed. **Corrected On-Site** **Warning**

Basic

Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed for packages of broth stocks in walk in cooler. **Warning**

Basic

Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed for packages of beef in reach in cooler. **Warning**

Basic

Working containers of food removed from original container not identified by common name.

Basic - Working containers of food removed from original container not identified by common name. **Warning**

Basic

No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at rear kitchen hand sink. **Warning**

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.

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 at reach in freezer, establishment storing vacuum sealed packages of squid. **Repeat Violation** **Warning**

Intermediate