ONA

Violations (10)

• 12A-18-4CriticalCorrected on site

  Employee dried hands on clothes/apron/soiled towel after washing.

  High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee with gloved hands wiping hands numerous times, on soiled towel instead of changing gloves and washing hands; educated: employee washed hands; **Corrected On-Site**

  High Priority

• 22-57-6CriticalCorrected on site

  Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 122 F ); dishwasher ran a few more cycles; rechecked to 167 F

  High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 122 F ); dishwasher ran a few more cycles; rechecked to 167 F **Corrected On-Site**

  High Priority

• 08A-05-6CriticalRepeatCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. Rama burgers and fish over salsa and whipped cream in one door cooler at cook line; stored properly

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Rama burgers and fish over salsa and whipped cream in one door cooler at cook line; stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 03F-02-5CriticalCorrected on site

  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- butter cups at expo line; since 9:30 ; time added

  High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- butter cups at expo line; since 9:30 ; time added **Corrected On-Site**

  High Priority

• 52-01-4

  Identity of food or food product misrepresented. Establishment offers "Faroe Island Salmon" on the menu - invoice checked / box checked and both stated Salmon Filet only Educated operator

  Intermediate - Identity of food or food product misrepresented. Establishment offers "Faroe Island Salmon" on the menu - invoice checked / box checked and both stated Salmon Filet only Educated operator

  Intermediate

• 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. Grouper no longer frozen in ROP package in drawers at cook line; removed

  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. Grouper no longer frozen in ROP package in drawers at cook line; removed **Corrected On-Site**

  Basic

• 02A-01-5Corrected on site

  Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Printed during the inspection

  Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Printed during the inspection **Corrected On-Site**

  Intermediate

• 08B-38-4

  Food stored on floor- pasta containers and meat cases on the floor in walk-in freezer ; advised to store properly

  Basic - Food stored on floor- pasta containers and meat cases on the floor in walk-in freezer ; advised to store properly

  Basic

• 16-33-4

  Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. High temperature dishwasher in used with temperature at 122 F; water changed but dishwasher not tested;

  Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. High temperature dishwasher in used with temperature at 122 F; water changed but dishwasher not tested;

  Intermediate

• 03D-15-4Repeat

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut ham (48-44F - Cooling)at 9:50 to 45 F at 10:17 since 6:30 ;at this rate food will not reach 41 F or below within 4 hours; food placed in ice;

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut ham (48-44F - Cooling)at 9:50 to 45 F at 10:17 since 6:30 ;at this rate food will not reach 41 F or below within 4 hours; food placed in ice; **Corrective Action Taken** **Repeat Violation**

  Intermediate