TRADITION RESTAURANT

Basic - Soiled dry wiping cloth in use. Observed stored on stove top in kitchen. Operator removed. Corrected On-Site Warning

Basic - Single-service articles improperly stored. Observed case of single serve food storage containers stored on floor in dry storage area.

Basic - Food stored on floor. Observed cases of plastic water bottles stored on the floor in dry storage area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat items. Manager moved eggs to bottom shelf Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chef discarded bottle of water from the prep table Corrected On-Site

Basic - Hole in or other damage to wall. Wall in back room in disrepair by the doorway

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator primed unit. Chlorine 100ppm. Corrected On-Site

High Priority - Raw chicken stored over/not properly separated from ready-to-eat onions in cookline reach in. Operator stored all items properly. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over 200ppm). Operator adjusted. Chlorine 50ppm. Corrected On-Site

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Reviewed proper handwashing and employee properly washed hands. Corrected On-Site

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Basic - Wiping cloth sanitizing solution stored on the floor. Operator stored properly. Corrected On-Site

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. At cook line double door stainless; fin fish vacuum packaged on site, not held frozen. See Stop Sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

Intermediate - Spray bottle containing toxic substance not labeled...windex spray bottle. Employee labeled. Corrected On-Site