CATCH OF THE DAY

Violations (11)

• 22-41-4Critical

  Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

  High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Employee set up Triple Sink (Quaternary 300ppm)

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (46F - Cold Holding), stored in walk in cooler. As per operator food was prepared 24 hours before the inspection. During the inspection employee discarded.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked veggies (65F - Cold Holding); cooked grilled onions (54F - Cold Holding), stored in reach in cooler, located at cooking line. As per employee food was prepared 2 hours before the inspection. Employee removed items and placed them in reach in cooler. **Corrective Action Taken Observed cooked pork (46F - Cold Holding), stored in walk in cooler. As per operator food was prepared 24 hours before the inspection. During the inspection employee discarded. **Corrective Action Taken**

  High Priority

• 08B-38-4Corrected on site

  Food stored on floor.

  Basic - Food stored on floor. Observed cooking pot with fish stock stored in the floor by the cooking line. During the inspection employee removed item. **Corrected On-Site**

  Basic

• 10-20-4Corrected on site

  In-use tongs stored on oven door handle between users. During the inspection employee removed item.

  Basic - In-use tongs stored on oven door handle between users. During the inspection employee removed item. **Corrected On-Site**

  Basic

• 22-20-5

  Accumulation of black/green mold-like substance in the interior of the ice machine/bin, located at front counter.

  Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin, located at front counter.

  Basic

• 14-33-4

  Reach-in cooler shelves with rust that has pitted the surface, located at cooking line.

  Basic - Reach-in cooler shelves with rust that has pitted the surface, located at cooking line.

  Basic

• 06-01-5

  Time/temperature control for safety food thawed in an improper manner.

  Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawing in standing water in 3 compartment sink. During the inspection employee removed item and placed them in reach in cooler. **Corrective Action Taken**

  Basic

• 22-08-4

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

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

  Basic

• 24-05-4Corrected on site

  Clean plates not stored inverted or in a protected manner. During the inspection employee removed items and placed correctly.

  Basic - Clean plates not stored inverted or in a protected manner. During the inspection employee removed items and placed correctly. **Corrected On-Site**

  Basic

• 06-09-1

  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.

  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. Observed raw fish fillets. During the inspection employee removed fish from package. **Corrective Action Taken**

  Basic