TROPISHACK #2

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Performance bleach not able to be used on food contact. Operator purchased . Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Storage area reach in cooler ,placed on bottom shelf overnight -shredded cheese (44F - Cold Holding); operator relocated in another cold holding units. 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. Milk in front counter low boy unit, and portioned sliced cheese in storage area, reach in cooler ,not date marked. Operator updated . 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. -Tuna salad and butter with fresh garlic ,prepared more than 7 days in glass door reach in cooler. Operator instructed to discard Corrective Action Taken

Basic - Food stored on floor. Cans of sauerkraut stored on front counter floor.

Basic - Ice buildup in front counter freezer chest

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked chicken thawed 24hours ago , not date marked ., In front line make table unit. Operator updated . 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. Tuna salad and chicken salad in front counter Pepsi reach in cooler , prepared 24 hours ago not date marked. Operator updated. Corrected On-Site

Basic - Food stored on floor. Canned good stored directly on front counter floor , and has garbage can placed on top . Operator relocated. Corrected On-Site

Basic - Ice buildup in reach-in freezer chest .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter reach in cooler chicken saiad (44F - Cold Holding), less than 4 hours, Operator recently had food out. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ Chlorine, Operator corrected to 100PPM . Corrected On-Site

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. Milk opened 48 hours ago in front counter low boy unit. Operator date marked. Corrected On-Site

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator purchased sanitizer during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone S placed on shelf above make tables. Operator relocated Jacket placed on top of freezer chest. Operator relocated . Corrected On-Site

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