HOBO'S GOURMET KITCHEN

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. Dishwasher (Chlorine 0ppm);operator set up three compartment sink - quaternary at 200 ppm Operator was able to fix before closing inspection chlorine at 50 ppm

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. Dishwasher (Chlorine 0ppm);operator set up three compartment sink - quaternary at 200 ppm Operator was able to fix before closing inspection chlorine at 50 ppm **Corrected On-Site**

High Priority

Stop Sale issued due to food not being in a wholesome, sound condition. 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. Cooked pork in ROP in freezer since 2/13 See Stop Sale

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Cooked pork in ROP in freezer since 2/13 See Stop Sale

High Priority

Handwash sink at cook line used for purposes other than handwashing- as a dump sink Operator removed all ice

Intermediate - Handwash sink at cook line used for purposes other than handwashing- as a dump sink Operator removed all ice **Corrected On-Site**

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. Cooked pork in ROP in freezer since 2/13 See Stop Sale

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. Cooked pork in ROP in freezer since 2/13 See Stop Sale

Intermediate