MOTHER'S

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. Sanitizer tested at 0ppm. Employee primed machine and tested at 100ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cookline was used to wash thermometer.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table next to slicer machine. Employee removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on soda bib at soda station. Employee removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 80F on cookline. Employee discarded water. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing from reachin cooler on cookline.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing in standing water in 3-compartment sink. Employee placed under cold running water. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked shrimp and cheese in reach-in cooler on cook line. Raw fish stored over cooked chicken wings in walk-in cooler. Operator rearranged items to prevent cross contamination at time of inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 packs of commercially reduced oxygen packaged raw grouper filets thawed and stored in reach-in cooler without removed from reduced oxygen package.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cook line - Cold Holding: cooked mushroom 51 F, chimichuri 58 F. Reach-in cooler at expo line - Cold Holding: Tzatziki sauce 47 F, hummus 48 F, tomato salsa 48 F, homemade blue cheese dressing 47 F, homemade ranch dressing 47 F. Operator moved items to walk-in freezer at time of inspection. Re temped: cooked mushroom 44 F, chimichuri 51 F, Tzatziki sauce 42 F, hummus 42 F, tomato salsa 41 F, homemade blue cheese dressing 43 F, homemade ranch dressing 42 F. Corrective Action Taken

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. 2 packs of commercially reduced oxygen packaged raw grouper filets thawed and stored in reach-in cooler without removed from reduced oxygen package.

Basic - Floor area(s) covered with standing water. At dish machine area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. In between reach-in coolers on cook line. In-use tongs stored on equipment door handle between uses.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 2 opened employee drinks stored over food items in walk-in cooler. Operator removed drinks. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 100ppm. Employee remade solution and tested 200ppm. Corrected On-Site