CALENTANO 2

No verification/evidence of parasite destruction available for the tilapia. CA: Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be:

(i) Frozen and stored at a temperature of 4°F (-20°C) or below for a minimum of 7 days (168 hours) in a freezer; P(ii) Frozen at 31°F ( 35°C) or below until solid and stored at 31°F ( 35°C) or below for a minimum of 15 hours; P or

(iii) Frozen at 31°F ( 35°C) or below until solid and stored at 4°F (-20°C) or below for a minimum of 24 hours. P

2. The requirement in paragraph 1 of this subsection does not apply to:

(i) Molluscan shellfish;

(ii) A scallop product consisting only of the shucked adductor muscle;

(iii) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or

(iv) Aquacultured fish, such as salmon, that:

(I) If raised in open water, are raised in net-pens, or

(II) Are raised in land-based operations such as ponds or tanks, and

(III) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured fish.

(v) Fish eggs that have been removed from the skein and rinsed. FISH SHOULD NOT BE SOLD RARE OR MEDIUM RARE WITHOUT REQUIREMENT. 72 HOUR FOLLOWUP REQUIRED

Consumer advisory is mission the disclosure for oysters, tilapia, and ceviche. CA: Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf

Observed a ziploc bag containing oysters with no tag attached. CA: Molluscan shellfish tags shall remain attached to the container in which the shellstock are received until the container is empty 10 DAYS TO CORRECT

Oysters were purchased, by way of invoice, October 7, 8, 21, and November 7, without the facility having shell tags. CA: If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records of the food service establishment for 90 calendar days beyond the time of service or sale of the fish;If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, and the fish are raised and fed as specified in subsection (5)(f)2(iv) of this Rule, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed as specified in subsection (5)(f)2(iv) of this Rule shall be obtained by the person in charge and retained in the records of the food service establishment for 90 calendar days beyond the time of service or sale of the fish

Shrimp and whole tilapia (used for cerviche) may be served undercooked, marinated without any record of parasite destruction. CA: 1. Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be:

(i) Frozen and stored at a temperature of 4°F (-20°C) or below for a minimum of 7 days (168 hours) in a freezer; P(ii) Frozen at 31°F ( 35°C) or below until solid and stored at 31°F ( 35°C) or below for a minimum of 15 hours; P or

(iii) Frozen at 31°F ( 35°C) or below until solid and stored at 4°F (-20°C) or below for a minimum of 24 hours. P

2. The requirement in paragraph 1 of this subsection does not apply to:

(i) Molluscan shellfish;

(ii) A scallop product consisting only of the shucked adductor muscle;

(iii) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or

(iv) Aquacultured fish, such as salmon, that:

(I) If raised in open water, are raised in net-pens, or

(II) Are raised in land-based operations such as ponds or tanks, and

(III) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured fish.

(v) Fish eggs that have been removed from the skein and rinsed.

72 HOUR RECORD OF COMPLIANCE REQUIRED

Observed cold hold temperature violations in the walk in cooler. CA: TCS cold held foods must be maintained at 41F or below. COS Chicken wings, salsa, and tilapia discarded.

PIC does has not exhibited an active oversight of the facilities operation by violating risk factor violations associated with foodborne illnesses: cold holding temperature (repeated), consumer advisory (disclose repeat), employee health agreement verification, molluscan shell tags (repeat) and consistent health scores below B. CA: Required to have active managerial control in compliance with the Georgia Food Code 72 hour compliance required and will reassess at followup.

PIC UNABLE TO PROVIDE IN A VERIFIABLE MANNER THAT EMPLOYEES ARE MADE AWARE OF THEIR RESPONSIBILITY TO REPORT TO MANAGEMENT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD CA: PIC required to provide a verifiable manner that employees are aware of their responsibility to report symptoms and illnesses associated with foodborne illness. 10 REQUIREMENT TO COMPLY

Consumer advisory is missing a disclosure for oysters.

No food temperature measuring device available to check cold held foods, or foods below 120F. CA: Food Temperature measure device required to check hot and cold held foods. 10 DAY COMPLIANCE REQUIRED

FACILITY HAS OYSETERS DISTRIBUTED INTO SEVERAL DIFFERENT ZIP LOCK BAGS IN REACH IN FREEZER IN MAIN KITCHEN THAT ARE NOT ACCOMPANIED BY THE SHELLSTOCK IDENTIFICATION TAGS

C/A: Shellstock shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester or dealer that depurates, ships, or reships the shellstock, as specified in the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish, and that list: Pf

(i) Except as specified under paragraph 3 of this subsection, on the harvester's tag or label, the following information in the following order: Pf

(I) The harvester's identification number that is assigned by the shellfish control authority, Pf (II) The date of harvesting, Pf

(III) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the shellfish control authority and including the abbreviation of the name of the state or country in which the shellfish are harvested,

(IV) The type and quantity of shellfish, and

(V) The following statement in bold, capitalized type: “This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days;" and

(ii) Except as specified in paragraph 4 of this subsection, on each dealer's tag or label, the following information in the following order: Pf

(I) The dealer's name and address, and the certification number assigned by the shellfish control authority, Pf

(II) The original shipper's certification number including the abbreviation of the name of the state or country in which the shellfish are harvested, Pf (III) The same information as specified for a harvester's tag under paragraphs 1(i)(II) through (IV) of this subsection, Pf and

(IV) The following statement in bold, capitalized type: "This tag is required to be attached until container is empty and thereafter kept on file for 90 days.

2. A container of shellstock that does not bear a tag or label or that bears a tag or label that does not contain all the information as specified under paragraph 1 of this subsection shall be subject to a hold order, as allowed by law, or seizure and destruction in accordance with 21 CFR Subpart D – Specific Administrative Decisions Regarding Interstate Shipments, Section 1240.60(d).

FACILITY HAS TAGS FROM JUN 22 AND RECENT DELIVERY

OBSERVED BEANS COLD HOLDING ABOVE 41F IN WIC IN MAIN KITCHEN

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED

OBSERVED BEANS, PORK CARNITAS AND RICE HOT HOLDING BELOW 135F IN STEAM TABLE IN MAIN KITCHEN

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: FOOD DISCARDED

OBSERVED NO HAND DRYING PROVISIONS PROVIDED AT HAND SINK

C/A: THERE SHALL BE HAND DRYING PROVISIONS AT EACH HANDWASHING SINK WITHIN A FOOD SERVICE FACILITY

COS: PAPER TOWELS PROVIDED

OBSERVED FROZEN OYSTERS AND USED WATER BOTTLE STORED IN HAND SINK

C/A: A HAND SINK SHALL BE USED FOR NO OTHER PURPOSES THAN HAND WASHING; NOTHING SHALL BE STORED IN THE HAND SINK

COS: ITEMS REMOVED

OBSERVED PAN OF MEAT STORED UNCOVERED AND UNPROTECTED IN PREP TOP COOLER IN MAIN KITCHEN. OBSERVED FROZEN SLICES OF HAM STORED DIRECTLY ON SHELF UNCOVERED AND UNPROTECTED OF REACH IN FREEZER IN MAIN KITCHEN. OBSERVED CHURROS STORED IN BETWEEN BAGS OF FROZEN MEAT AND FROZEN VEGETABLES IN REACH IN FREEZER IN MAIN KITCHEN

C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED TO PREVENT CONTAMINATION

COS: FOOD DISCARDED

CONSUMER ADVISORY IS MISSING DISCLOSURE

C/A: A CONSUMER ADVISORY IS REQUIRED TO HAVE A DISCLOSURE THAT INCLUDES A DESCRIPTION OF THE ANIMAL DERIVED FOODS OR IDENTIFICATION OF ANIMAL DERIVED FOODS BY ASTERISKING THEM TO A FOOTNOTE THAT STATES THE ITEMS ARE SERVED RAW/UNDERCOOKED OR MAY CONTAIN RAW/UNDERCOOKED INGREDIENTS

FACILITY STILL HAS NOT CORRECTED THIS, FACILITY HAS UNTIL JULY 18TH TO CORRECT; NOTICE OF VIOLATION WILL BE ISSUED

FACILITY SERVES OYSTERS; PIC UNABLE TO PRESENT REQUIRED SHELLSTOCK IDENTIFICATION FOR THE PAST 90 DAYS; ONLY 2 TAGS AVAILABLE

C/A: THE IDENTITY OF THE SOURCE OF SHELLSTOCK THAT ARE SOLD/SERVED SHALL BE MAINTAINED FOR 90 CALENDAR DAYS BY USING AN APPROVED RECORD KEEPING SYSTEM

EHS INFORMED PIC TO KEEP TAGS FOR 90 DAYS FOR UPCOMING DELIVERIES

OBSERVED SHREDDED LETTUCE COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN MAIN KITCHEN. OBSERVED RAW CHICKEN BREAST & RAW SHRIMP COLD HOLDING ABOVE 41F IN REACH IN COOLER IN MAIN KITCHEN. OBSERVED BEANS, CHICKEN WINGS, CARNITAS, MEAT IN A BAG & RAW SHRIMPCOLD HOLDING ABOVE 41F IN WIC IN MAIN KITCHEN

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: CHICKEN & SHRIMP IN REACH IN PLACED IN WIC TO COOL; ALL FOOD IN WIC & PREP TOP DISCARED

PIC UNABLE TO PROVIDE IN A VERIFIABLE MANNER THAT EMPLOYEES ARE MADE AWARE OF THEIR RESPONSIBILITY TO REPORT TO MANAGEMENT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD

C/A: PIC SHALL BE ABLE TO PROVIDE IN A VERIFIABLE MANNER THAT ALL EMPLOYEES HAVE BEEN MADE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH AS IT RELATES TO SYMPTOMS /ILLNESSES TRANSMISSIBLE VIA FOOD

COS: EHS PROVIDED SPANISH EMPLOYEE HEALTH AGREEMENT, ENPLOYEES SIGNED ONSITE

OBSERVED OPENED CANS OF COKE & SPRITE STORED ON PREP TABLE, DEEP FREEZER & HAND SINK IN MAIN KITCHEN. OBSERVED OPEN FOOD WRAPPER STORED ON DRY STORAGE SHELF NEAR FOOD FOR SALE

C/A: EMPLOYEES SHALL CONSUME FOOD ONLY IN APPROVED DESIGNATED AREAS SEPARATE FROM FOOD PREP & SERVING AREAS, EQUIPMENT/UTNESIL AREAS & FOOD STORAGE AREAS. HOWEVER, DRINKING FROM A SINGLE SERVICE CUP WITH A SECURE LID & STRAW HANDLED TO PREVENT CONTAMINATION OF EMPLOYEES HANDS, THE CONTAINER, EXPOSED FOOD, CLEAN EQUIPMENT, UTENSILS, SINGLE SERVICE/USE ITEMS AREA ALLOWED

COS: ALL CANS/FOOD DISCARDED

NO HAND DRYING PROVISIONS WERE OBSERVED AT HAND SINK IN MAIN KITCHEN

C/A: THERE SHALL BE HAND DRYING PROVISIONS AT EACH HANDWASHING SINK WITHIN A FOOD SERVICE FACILITY

COS: PAPER TOWELS

CONSUMER ADVISORY IS MISSING DISCLOSURE

C/A: A CONSUMER ADVISORY IS REQUIRED TO HAVE A DISCLOSURE THAT INCLUDES A DESCRIPTION OF THE ANIMAL DERIVED FOODS OR IDENTIFICATION OF ANIMAL DERIVED FOODS BY ASTERISKING THEM TO A FOOTNOTE THAT STATES THE ITEMS ARE SERVED RAW/UNDERCOOKED OR MAY CONTAIN RAW/UNDERCOOKED INGREDIENTS

CORRECT BY JUNE 18

OBSERVED PORK HOT HOLDING IN STEAM TABLE BELOW 135F IN MAIN KITCHEN

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: PORK REHEATED TO 180F AT 1:25PM

NO CFSM EMPLOYED AT FOOD SERVICE FACILITY

C/A: At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

OBSERVED ICE DUMPED IN HAND SINK BEHIND BAR #1

C/A: A handwashing facility may not be used for purposes other than handwashing

COS: EHS INFORMED PIC HAND SINKS SHALL NOT BE USED FOR ANYTHING OTHER THAN WASHING HANDS

CONSUMER ADVISORY ON MENUS DOES NOT HAVE A DISCLOSURE FOR RAW OR UNDERCOOKED FOODS ON MENU

C/A: if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf

2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf

3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

EHS WILL FOLLOW UP IN 72 HRS

OBSERVED BOXES OF CHICKEN AND SHRIMP STORED ON THE FLOOR IN MAIN KITCHEN AREA

C/A: ALL FOOD SHALL BE STORED AT LEAST 6" OFF THE FLOOR IN A CLEAN AND DRY LOCATION

COS: BOXES MOVED

OBSERVED RAW SHELLED EGGS STORED ABOVE RTE FOOD IN WIC. OBSERVED EMPLOYEE CUTTING VEGETABLES ON CUTTING BOARD WHERE RAW MEAT WAS BEING STORED AND ON CUTTING BOARD WITH PIECES OF RAW MEAT PRESENT ON CUTTING BOARD IN MAIN KITCHEN

C/A: RAW ANIMAL PRODUCTS SHALL NEVER BE STORED ABOVE RTE FOODS. A FOOD SERVICE FACILITY SHALL ENSURE ALL AREAS ARE CLEANED AND SANITIZED BEFORE SWITCHING FROM WORKING WITH RAW ANIMAL PRODUCTS TO RTE FOODS AND USING SEPARATE EQUIPMENT TO PREVENT CONTAMINATION

COS: FOOD DISCARDED; AREA CLEANED AND SANITIZED

OBSERVED RAW EGGS, CHICKEN WINGS, AND CEVICHE COLD HOLDING ABOVE 41F IN WIC

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED

OBSERVED RICE HOT HOLDING IN STEAM TABLE BELOW 135F IN MAIN KITCHEN

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: RICE DISCARDED

PIC NOT PRESENT WHEN EHS ARRIVED AND THROUGH INSPECTION

C/A: There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance within the facility

COS: PIC SHOWED UP TO GO OVER INSPECTION AND CORRECT VIOLATIONS

PIC NOT ENSURING EMPLOYEES ARE TRAINED IN THE FOOD ALLERGENS. NO MANAGERIAL CONTROL OBSERVED WITHIN FACILITY

C/A: THE PIC SHALL ENSURE EMPLOYEES ARE TRAINED IN THE FOOD ALLERGENS AS IT RELATES TO THEIR DUTIES. THERE SHALL BE EFFICIENT MANAGERIAL CONTROL ENSURING COMPLIANCE WITHIN THE FACILITY AT ALL TIMES

COS: EHS PROVIDED TRAINING IN FOOD ALLERGEN DOCUMENTS (EMPLOYEES READ AND SIGNED); EHS MADE PIC AWARE OR RESPONSIBILITIES

OBSERVED BOTTLE STORING UNKNOWN CHEMICAL IN BAR 2 AREA WITH NO COMMON NAME LABEL

C/A: WORKING CONTAINERS HOLDING CHEMICALS FROM BULK SUPPLY SHALL BEAR A COMMON NAME LABEL

COS: CHEMICAL DISPOSED OF

OBSERVED TOXIC CEMENT CANS STORED NEAR FOOD IN BAR 2 AREA

C/A: ALL TOXIC MATERIALS SHALL BE STORED COMPLETELY SEPARATE AND IN A MANNER THAT PREVENTS CONTAMINATION

NO CFSM OBSERVED FOR FOOD SERVICE FACILITY

C/A: Food service establishments shall have in its employ a Certified Food Safety Manager to ensure food safety is being managed within the food service establishment during all hours of operation

EHS WILL FOLLOW UP WITHIN 14 DAYS

PIC NOT ABLE TO VERIFY EMPLOYEES ARE MADE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH AS IT RELATES TO SYMPTOMS AND ILLNESSES TRANSMISSIBLE VIA FOOD

C/A: PIC SHALL BE ABLE TO VERIFY EMPLOYEES ARE MADE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH AS IT RELATES TO SYMPTOMS AND ILLNESSES TRANSMISSIBLE VIA FOOD

COS: EHS PROVIDED EMPLOYEE HEALTH POLICY AND EMPLOYEES PRESENT SIGNED IN ACKNOWLEDGEMENT

OBSERVED EMPLOYEE DRINKING CUP, NON-DISPOSABLE AND NO LID, STORED ON PREP TOP WHILE PREPPING FOOD

C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

COS: CUP REMOVED

OBSERVED CRAB LEGS STORED EXPOSED AND UNPROTECTED FROM CONTAMINATION IN REACH IN FREEZER IN MAIN KITCHEN. OBSERVED CHILIES STORED IN BOWL NEAR GRILL UNCOVERED AND UNPROTECTED IN MAIN KITCHEN. OBSERVED RAW PIECE OF FISH STORED ON RACK IN REACH IN COOLER UNCOVERED AND UNPROTECTED IN MAIN KITCHEN.

C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION

COS: ALL FOOD COVERED; RAW FISH DISCARDED

NO CONSUMER ADVISORY ON MENUS

C/A: if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf

2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf

3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

EHS WILL FOLLOW UP IN 72 HRS

OBSERVED SHRIMP THAWING IN 3-COMPARTMENT SINK IN STANDING WATER IN MAIN KITCHEN. OBSERVED RAW MEATS THAWING IN VEGETABLE PREP SINK AT ROOM TEMPERATURE IN MAIN KITCHEN.

C/A: TCS FOODS SHALL THAW UNDER ONE OR MORE OF THE FOLLOWING APPROVED METHODS:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

COS: FOOD PLACED UNDER REFRIGERATION

OBSERVED EXCESSIVE AMOUNT OF FRUIT FLIES IN BAR 2 AREA AND MEN'S RESTROOM. OBSERVED SEVERAL ATS PRESENT AT DINING TABLES

C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control
4. Eliminating harborage conditions.

MOST RECENT INSPECTION REPORT NOT POSTED

C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

OBSERVED SCOOPS STORED WITH THEIR HANDLES IN FOOD "TORTILLA FLOUR" IN MAIN KITCHEN AND ICE BIN IN BAR 2

C/A: IN BETWEEN USE, UTENSILS SHALL BE STORED WITH THEIR HANDLES ABOVE THE FOOD PRODUCT

COS: SCOOPS REMOVED