FIELDHOUSE

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Au jus date marked 3/5 in cook line reach in cooler. Per operator item was previously frozen. Operator applied thawed date mark. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Paper towel in direct contact with cut lettuce flip top cooler on cook line. Operator removed paper towel. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp not in commercial packaging over bread at reach in freezer. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (51-55F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler in excess of four hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (51-55F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler in excess of four hours. See stop sale.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket, quaternary sanitizer less than 200ppm. Advised operator to mix quaternary sanitizer manually and test to verify 200-400ppm.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided.

Basic - Cloth used as a food-contact surface for washed root vegetables. Operator removed cloth Corrected On-Site