MAPLE AND ASH FLOOR 1

Violations (6)

• 03G-05-5Critical

  Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.

  High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed raw Tuna Tuna and groupers fish inside walk in cooler.

  High Priority

• 01B-03-5Critical

  Stop Sale issued due to adulteration of food product. Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.

  High Priority - Stop Sale issued due to adulteration of food product. Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed raw Tuna and groupers fish inside walk in cooler. See stop sale.

  High Priority

• 50-09-4Repeat

  Current Hotel and Restaurant license not displayed.

  Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**

  Basic

• 31A-11-4Corrected on site

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed metal container inside hand wash sink near oven front. Operator removed during inspection. **Corrected On-Site**

  Intermediate

• 31B-02-4Corrected on site

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

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided during inspection. **Corrected On-Site**

  Intermediate

• 03G-50-1

  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: Operator is doing a special process, conducting reduced oxygen packaging, 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. Operator vacuum packages raw tuna and groupers fish. without an approved HACCP plan.

  Intermediate