CAFÉ MASSÉ

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Commercially processed reduced oxygen packaged fish ( Salmon) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in cooler opposite stove . Person in charge discarded salmon Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 53 F , veal 51 F in reach in cooler under 4 hours at cook line . Employee placed in freezer for quick chill down Corrective Action Taken

Intermediate - -No probe thermometer provided to measure temperature of food products. -Probe thermometer not used to ensure proper food temperatures.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in frontline prep area . Manager placed paper towels at hand wash sink Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Commercially processed reduced oxygen packaged fish ( Salmon) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in cooler opposite stove .

Basic - In-use tongs stored on equipment door handle between uses at cook line

Basic - Stored food ( scoops of butter )not covered on tray in walk in cooler .