BALLENISLES GRILLE & TERRACE ROOM

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, sliced turkey (51F - Cold Holding); raw beef (45F - Cold Holding), not prepared or portioned today. Operator stated items held approximately 1-3 hours. Advised operator of cold holding parameters. Operator placed items into walk in cooler to quick chill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, sliced turkey (51F - Cold Holding); raw beef (45F - Cold Holding), not prepared or portioned today. Operator stated items held approximately 1-3 hours. Advised operator of cold holding parameters. Operator placed items into walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority

Clams/mussels/oysters removed from original container for long-term storage. Advised operator to keep tags with original package. Operator placed tag with product.

Basic - Clams/mussels/oysters removed from original container for long-term storage. Advised operator to keep tags with original package. Operator placed tag with product. **Corrected On-Site**

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. At walk in cooler, partially thawed vacuum sealed fish. Advised operator of proper procedure for vacuum sealed fish. Operator removed fish from vacuum packaging and thawed under refrigeration.

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. At walk in cooler, partially thawed vacuum sealed fish. Advised operator of proper procedure for vacuum sealed fish. Operator removed fish from vacuum packaging and thawed under refrigeration. **Corrective Action Taken**

Basic

Cutting board has cut marks and is no longer cleanable. At cook line, cutting boards with deep grooves , no longer cleanable.

Basic - Cutting board has cut marks and is no longer cleanable. At cook line, cutting boards with deep grooves , no longer cleanable.

Basic

Clam/mussel/oyster tags not marked with last date served.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate