BLANC

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Operator opened packages before leaving inspection. Corrected On-Site

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.

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. Observed establishment using reduced oxygen packaging with raw fish/seafood and cooked chicken.

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Observed establishment using reduced oxygen packaging with cooked chicken.

Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer stored in hand wash sink in back dishwash area. Operator removed strainer. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line. Operator placed paper towels hand wash sink. Corrected On-Site

Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Observed ash trays stored on top of outside ice machine.

Basic - Ice buildup in reach-in freezer at kitchen entrance and reach in freezer near back kitchen exit.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in dishwash area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter (60 F - Cold Holding). Per operator butter was out for 1 hour. Operator put back in refrigerator to rapidly cool. Discussed time as a public health control with operator.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on shelf above stored onions.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. The operator added water to get to proper ppm. 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. Observed duck in walk-in cooler not date marked.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Observed reach-in cooler gasket torn across from cook line.

Basic - Silverware/utensils stored upright with the food-contact surface up on prep table. Corrected On-Site

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 set up 3 compartment sink. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw grouper in reach-in cooler across from cook line. Corrected On-Site

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. Emailed owner consumer oyster advisory. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Observed walk-in cooler gasket torn.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw lamb thawing in standing water in 3 compartment sink.