PSJ GRILL

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler

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. The cook removed grouper from its ROP bag. Corrected On-Site

Basic - Food stored on floor. Cooking oil by the post mixed. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Hanging on oven door.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed grouper thawing in standing water.

Basic - Working containers of food removed from original container not identified by common name. Sugar containers in the waitress station.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of lime scale on the top of the dishmachine.

Basic - Food stored on floor. Cooking oil back storage area.

Basic - Ice scoop handle in contact with salt.

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. Salmon.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food on the cook line held over 24 not date marked and inside the walk in cooler. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Cup inside salt container.

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. Salmon.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups being stacked in the waitress station.

Basic - In-use tongs stored on equipment door handle between uses. Hanging on the oven door.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach I. Cooler on the cook line. Employee removed items and stored items correctly. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. Drink cup are being stacked in the waitress station.

Basic - Equipment in poor repair. Observed gasket on the reach in freezer in disrepair.

Basic - Ice scoop handle in contact with ice. Employee removed the ice scoop. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacking cups not letting them properly air dry in the waitress station.

Basic - Working containers of food removed from original container not identified by common name. Sugar container not identified with common name.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.