TOMMY BAHAMA MARLIN BAR

Violations (4)

• 12A-12-4CriticalCorrected on site

  Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw fish and without washing hands handled utensils to prepare and plate customers food, discussed with operator employee washed hands.

  High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw fish and without washing hands handled utensils to prepare and plate customers food, discussed with operator employee washed hands. **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. In flip top cooler plastic wrapped and soufflé cups of diced raw tuna (56F - Cold Holding) per operator product not portioned or prepared today and held in unit since previous day, discussed with operator 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. In flip top cooler plastic wrapped and soufflé cups of diced raw tuna (56F - Cold Holding) per operator product not portioned or prepared today and held in unit since previous day, discussed with operator see stop sale.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler plastic wrapped and soufflé cups of diced raw tuna (56F - Cold Holding) per operator product not portioned or prepared today and held in unit since previous day, discussed with operator see stop sale.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler plastic wrapped and soufflé cups of diced raw tuna (56F - Cold Holding) per operator product not portioned or prepared today and held in unit since previous day, discussed with operator see stop sale.

  High Priority

• 03B-01-6CriticalCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding cabinet cooked chicken (128F - Hot Holding); cooked rice (129F - Hot Holding) per operator product Products prepared approximately 1-2 hours ago and hot held in unit, discussed with operator who moved products to stove and reheated to 165F+.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding cabinet cooked chicken (128F - Hot Holding); cooked rice (129F - Hot Holding) per operator product Products prepared approximately 1-2 hours ago and hot held in unit, discussed with operator who moved products to stove and reheated to 165F+. **Corrected On-Site**

  High Priority