High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At make table unit #1 near oven: chicken stock (50F – Cooling) ; house made marinara sauce (47F – Cooling) At walk in cooler: beef stock (45F – Cooling) stored in large covered container. As per manager, all three items were made yesterday and cooled overnight. Items did not cool to 41F within 6 hours. See stop sale.

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed manager touch ready to eat potatoes that are in walk in cooler on metal rolling rack, with his bare hands. Advised manager of the correct ways to handle ready to eat foods.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 2 flies in dish wash area; 3 flies in dry storage area near back door.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw snapper stored over metal pans of cooked pasta rice. Operator stored properly. **Corrected On-Site**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler on metal rolling rack: Raw Fish stored beneath raw ground beef. Advised operator of the proper way to store raw animal foods with each other based on cooking temperatures and provided poster.

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. 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 commercially processed reduced oxygen packaged fish (tuna), labelled to remove from package before thawing, no longer frozen, stored in make table #2 near flat top grill. Also, commercially processed reduced oxygen packaged fish (mahi mahi, snapper, pompano and tuna) labelled to remove from package before thawing, no longer frozen, stored on rolling metal rack in walk in cooler. See stop sale.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At make table unit #1 near oven: chicken stock (50F – Cooling) ; house made marinara sauce (47F – Cooling) At walk in cooler: beef stock (45F – Cooling) stored in large covered container. As per manager, all three items were made yesterday and cooled overnight. Items did not cool to 41F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At said make table: cut lettuce and tomato wrapped (47F – Cold Holding) As per manager, stored overnight in cooler. Not prepped or portioned today. Items stored over stacked. See stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table unit #2 near flat top grill: fresh mozzarella (49F – Cold Holding); Bree cheese (48F – Cold Holding) As per manager, placed in make table from walk in 1 hour prior. Not prepped or portioned today. Items stored over stacked. Manager removed over stacked portion to quick chill. At said make table: cut lettuce and tomato wrapped (47F – Cold Holding) As per manager, stored overnight in cooler. Not prepped or portioned today. Items stored over stacked. See stop sale. **Repeat Violation** **Admin Complaint**