UNIT B EATERY + SPIRITS

Violations (5)

• 08A-02-6CriticalCorrected on site

  Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. One door reach in freezer- portioned Raw chicken over box of ice cream , employee placed chicken on bottom shelf.

  High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. One door reach in freezer- portioned Raw chicken over box of ice cream , employee placed chicken on bottom shelf. **Corrected On-Site**

  High Priority

• 06-09-1Corrected on site

  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. Two tuna packages inside walk in cooler, per employee tuna being defrost two hours ago, employee removed from packaging.

  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. Two tuna packages inside walk in cooler, per employee tuna being defrost two hours ago, employee removed from packaging. **Corrected On-Site**

  Basic

• 14-11-5

  Equipment in poor repair. Under prep shelf in front of cook line, substantial build up of rust.

  Basic - Equipment in poor repair. Under prep shelf in front of cook line, substantial build up of rust.

  Basic

• 22-02-4Corrected on site

  Food-contact surface soiled with food debris, mold-like substance or slime. One soda nozzles, employee cleaned and sanitized.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. One soda nozzles, employee cleaned and sanitized. **Corrected On-Site**

  Intermediate

• 16-62-1

  No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or thermometer device.

  Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or thermometer device.

  Intermediate