THE LUCIE

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. diced tomatoes 56f cold holding Chef disposed of item unable to determine how long out of temperature Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes 56f cold holding unable to determine how long out of temperature chef discarded Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

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

Basic - Bowl or other container with no handle used to dispense food. In salsa 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. Still frozen advised to cut open Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

High Priority - 08A-05-6 Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over juice mix and pickles Corrected On-Site Priority: High Priority

Basic - 14-09-4 Observed: Cutting board has cut marks and is no longer cleanable. Priority: Basic

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Need to reallocate back flow to end of splitter Corrective Action Taken

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. Undated opened half n half

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Yogurt 53f cold holding.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked onions 47f cold holding , tomatoes cut 46f cold holding , sausage links 50f cold holding , French toast mix 47f cold holding , lid was open advised employee to rapid chill. 2nd temperature cooked onions 42f cold holding , cut tomatoes 41f cold holding , sausage links 43f cold holding , French to mix mix 41f cold holding , Yogurt 53f cold holding from overnight, employee discarded Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dishmachine

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Cutting board has cut marks and is no longer cleanable.

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

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has food debris.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food storage container/container lid cracked or broken. Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

Basic - Working containers of food removed from original container not identified by common name. Flour