CAFE CHARDONNAY

Violations (5)

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, Raw fish stored over cooked vegetables. Advised operator of proper storage. Operator stored correctly.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, Raw fish stored over cooked vegetables. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, cooked beets (46F - Cold Holding); gazpacho (46F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight, exceeding 6 hours. See stop sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, cooked beets (46F - Cold Holding); gazpacho (46F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight, exceeding 6 hours. See stop sale.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, cooked beets (46F - Cold Holding); gazpacho (46F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight, exceeding 6 hours. See stop sale.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, cooked beets (46F - Cold Holding); gazpacho (46F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight, exceeding 6 hours. See stop sale.

  High Priority

• 01C-06-5

  Clams/mussels/oysters removed from original container for long-term storage. At cook line, mussels stored in low boy separated from original container without tags. Operator provided tag for mussels.

  Basic - Clams/mussels/oysters removed from original container for long-term storage. At cook line, mussels stored in low boy separated from original container without tags. Operator provided tag for mussels.

  Basic

• 03G-53-1Corrected on site

  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. At cook line, cooked short rib vacuum sealed and removed within 48 hours-per operator, not properly labeled with date and time. Educated operator. Operator properly labeled item.

  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. At cook line, cooked short rib vacuum sealed and removed within 48 hours-per operator, not properly labeled with date and time. Educated operator. Operator properly labeled item. **Corrected On-Site**

  Basic