CANOPY ROAD CAFE 6

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tomatoes with spots broken open and draining.

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.

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. 0 ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 46°F.

Intermediate - Handwash sink used for purposes other than handwashing. Glasses stored in sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's room. Towels provided.

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.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 51, turkey 53, Less than 4 hours per operator.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cook line.

Basic - Food stored on floor. Cases of lemons in walk-in cooler.

Basic - Soiled dry wiping cloth in use.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese at 50°.

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. Eggs on line.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For triple sink or dishwasher.

Basic - Cold holding equipment not maintaining foods at or below 41°F.

Basic - Employee beverage container in a cold holding unit with food to be served to customers.

Basic - Food stored on floor. Oranges in walk-in cooler, onions in stockroom.