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. In the flip top reach in cooler on the cook line, 5 fully sealed thawed vacuum packages of mahi. Discussed with operator, operator removed mahi from the cook line. **Corrective Action Taken**

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food over food for customers in two door reach in cooler, personal food moved to bottom shelf. **Corrected On-Site**

Basic – Equipment and utensils not properly air-dried – wet nesting. On storage shelf of prep area, clean metal containers stacked while wet.

Basic – No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at cook line hand wash sink.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler at pass through window with mold like substance on the door gaskets. **Repeat Violation**

Basic – Old labels stuck to food containers after cleaning. Clean containers on storage shelf with old labels still attached.

Basic – Single-service articles improperly stored. In office/dry storage room, single service cups stored on the floor.

Basic – Time/temperature control for safety food thawed in an improper manner. Frozen raw shrimp and fish thawing at ambient air temp on prep sink. Operator moved under cold running water. **Corrected On-Site**

Basic – Wet mop not stored in a manner to allow the mop to dry. Wet mop head stored on floor and in mop sink.

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on steam table prep station and multiple at waitstation prep counter.