KOCOMO'S ISLAND GRILL

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed a container with Cooked pasta date marked from 1/13 . Per operator product prepared and stored for longer than 7 days. Operator discarded.See Stop Sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed a container with Cooked pasta date marked from 1/13 . Per operator product prepared and stored for longer than 7 days. Operator discarded.See Stop Sale

High Priority - Toxic substance/chemical improperly stored. Observed a bottle with Lysol, bottle with medicine stored right above prep table with slicer. Operator moved and stored properly Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator moved to dishwasher for cleaning Corrective Action Taken

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. Operator removed fish from packages Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee opened beverage cup seating on top of reach in freezer on cook line. Operator moved and stored properly Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All cooler on cook line.

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar bins on prep area. Operator labeled Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with ground beef stored above a container with prosciutto and a container with ham inside two door glass reach in cooler on prep area. Operator stored properly. Repeat Violation Admin Complaint

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. Observed on pantry station on cook line top rail flip top cooler , sour cream (50°F - Cold Holding); cheese (50°F - Cold Holding); diced tomatoes (50°F - Cold Holding); blue cheese dressing (50°F - Cold Holding); ranch dressing (50°F - Cold Holding). Per operator products stored since yesterday. Operator discarded.See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on pantry station on cook line bottom of flip top cooler salmon (48°F - Cold Holding); mahi (48°F - Cold Holding); tuna (48°F - Cold Holding),cod ( 48°F cold holding). Per operator products stored for approximately two hours. Per operator products not prepared or portioned today. Operator moved items to reach in cooler in the prep area. Observed on pantry station on cook line top rail flip top cooler , sour cream (50°F - Cold Holding); cheese (50°F - Cold Holding); diced tomatoes (50°F - Cold Holding); blue cheese dressing (50°F - Cold Holding); ranch dressing (50°F - Cold Holding). Per operator products stored since yesterday. Operator discarded.See Stop Sale.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Pantry cooler ambient thermometer reading 50°F. Operator moved items to a different reach in cooler.

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. Observed several containers with mahi, Salmon, Tuna . Operator removed from bag Corrected On-Site