TIKI TASTE TOUR SR 24

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Open pan of raw chicken stored on shelf above bucket of raw conch meat inside reach-in cooler. Manager moved chicken to the bottom shelf during this inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled cookline pot with water at handwash sink at cookline.

Basic - Bowl or other container with no handle used to dispense food. Paper cup without handle stored down inside bin of panko at cookline. Employee removed cup from panko bin during this inspection. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee wallet stored on shelf above front counter with bottles of sauce. Employee removed wallet from shelf during this inspection. Corrected On-Site

Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. MFDV operating with both entrance door left open and rear ramp door lowered and open. Inspector instructed employee to close door and roll down mesh screen to protect interior from potential pests.

Basic - Bowl or other container with no handle used to dispense food. Cup without handle stored inside bin of panko on shelf near cookline. Manager discarded cup during this inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on top of refrigerated make-table. Manager removed drink cup from area during this inspection. Corrected On-Site

Basic - Food stored on floor. Several bottles of frying oil stored on floor at cookline. Manager placed all frying oil on a shelf during this inspection. Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower shelf of prep table in back of trailer rusted.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan of raw hamburger meat stored on shelf above pan of raw fish inside reach-in cooler at cookline. Manager moved hamburger meat to the bottom shelf during this inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cookline stained.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket over 200ppm. Manager poured out and diluted sanitizer solution, then 100ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef stored above cooked crab cakes inside reach-in cooler across from grill. Manager placed crab cakes above raw beef during this inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Takeout bowl without handle used as scoop inside bin of flour on shelf at cookline. Manager discarded bowl during this inspection. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside reach-in cooler at cookline: chicken (51F - Cooling). Manager stated the chicken was placed in cooler to cool the previous day. Stop sale issued.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Inside reach-in cooler at cookline: chicken (51F - Cooling). Manager stated the chicken was placed in cooler to cool the previous day.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler at cookline: butter (47F - Cold Holding) Manager stated the butter was held in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler at cookline: butter (47F - Cold Holding) Manager stated the butter was held in cooler overnight. Stop sale issued.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Inside reach-in cooler near grill: jug of milk missing date mark. Manager stated the milk was opened two days prior and added proper date mark. Corrected On-Site

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. Fish inside reach-in cooler near cookline thawed inside ROP package.