MARQUESA 4-1-4

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed establishment conducting reduced oxygen packaging in 14 raw tails lobster without HACCP plan.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ducks breast stored over lobster tails in reach in cooler located at cooking line. During the inspection employee removed items and placed them correctly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed establishment conducting reduced oxygen packaging in 14 raw tails lobster without HACCP plan. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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 conducting reduced oxygen packaging of 14 raw lobster tails without a HACCP.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bib, located at cooking line.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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 conducting reduced oxygen packaging of 14 raw lobster tails without a HACCP.

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. Discussed with operator and provided a printed sign. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ice buildup in reach-in freezer.

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

Basic - Reach-in cooler interior have accumulation of soil residues, located at cooking line.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

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

Basic - Ice buildup in reach-in freezer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. On reach in cooler across the cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust, above open lid reach in cooler at the cook line.

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink behind front counter.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form during inspection.