Stonewalls

Nonfood-grade bags used in direct contact with food. Next to the combi oven there is a loaf of bread inside and in contact with a nonfood-grade to go bag. Operator replaced the to go bag with a food grade bag.

Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of dried food debris on the can opener blade. Operator moved the can opener to the dish washing area.

From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a shelf by the oven garlic butter (62F - Cold Holding); Corned beef 59F cold holding; Cut tomatoes 51F cold holding; Cooked sausage 56F cold holding; American cheese 53F cold holding; Butter 55F cold holding; Raw shell eggs 65F ambient temperature cold holding; Fish 46F cold holding; Ham 52F cold holding; Canadian bacon 56F cold holding; Chicken 51F cold holding; Taco meat 56F cold holding; Ground beef 52F cold holding; Beef 47F cold holding; Heavy cream 55F cold holding; Liquid eggs 61F cold holding; Shrimp 52F cold holding; Calamari 52F cold holding. See stop sale. - From follow-up inspection 2026-03-06: Ham 47F cold holding, cooked sausage 48F cold holding, chicken 47F cold holding. Operator began icing all food in the cooler. Per operator the cooler was loaded less than 4 hours prior.

From initial inspection : Basic - Equipment in poor repair. Both door gaskets on the make table cooler at the entrance to the cook line and on the make table cooler on the inside of the cook line are damaged. - From follow-up inspection 2026-03-06:

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the bottom of the inner most make table cooler on the cook line raw chicken is stored on top of raw fish. Both the chicken and the fish were discarded under stop sale order for temperature abuse.

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a shelf by the oven garlic butter (62F - Cold Holding); Corned beef 59F cold holding; Cut tomatoes 51F cold holding; Cooked sausage 56F cold holding; American cheese 53F cold holding; Butter 55F cold holding; Raw shell eggs 65F ambient temperature cold holding; Fish 46F cold holding; Ham 52F cold holding; Canadian bacon 56F cold holding; Chicken 51F cold holding; Taco meat 56F cold holding; Ground beef 52F cold holding; Beef 47F cold holding; Heavy cream 55F cold holding; Liquid eggs 61F cold holding; Shrimp 52F cold holding; Calamari 52F cold holding. See stop sale.

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a shelf by the oven garlic butter (62F - Cold Holding); Corned beef 59F cold holding; Cut tomatoes 51F cold holding; Cooked sausage 56F cold holding; American cheese 53F cold holding; Butter 55F cold holding; Raw shell eggs 65F ambient temperature cold holding; Fish 46F cold holding; Ham 52F cold holding; Canadian bacon 56F cold holding; Chicken 51F cold holding; Taco meat 56F cold holding; Ground beef 52F cold holding; Beef 47F cold holding; Heavy cream 55F cold holding; Liquid eggs 61F cold holding; Shrimp 52F cold holding; Calamari 52F cold holding. See stop sale.

Equipment in poor repair. Both door gaskets on the make table cooler at the entrance to the cook line and on the make table cooler on the inside of the cook line are damaged.

Bowl or other container with no handle used to dispense food. In a pan of pulled pork there is a 2 cup to go container. Operator discarded the to go container.

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On the floor of the double door upright reach in cooler in the prep area raw ground beef and raw whole muscle beef. Operator separated the raw ground beef from the raw whole muscle beef.

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. In the double door upright reach in cooler in the prep kitchen there are six 6 ounce portions of mahi mahi fully thawed inside commercial reduced oxygen packages that state remove from package and thaw under refrigeration. See stop sale.

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cutting board of the make table in front of the grill, shell eggs (70F - Cold Holding); liquid eggs (58F - Cold Holding). See stop sale

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cutting board of the make table in front of the grill, shell eggs (70F - Cold Holding); liquid eggs (58F - Cold Holding). Provided operator with a copy of time as a public health control. See stop sale.

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 double door upright reach in cooler in the prep kitchen there are six 6 ounce portions of mahi mahi fully thawed inside commercial reduced oxygen packages that state remove from package and thaw under refrigeration. See stop sale.

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There us a employees cellphone on a shelf above a prep table in the back kitchen.

Equipment in poor repair. The handle is missing from the can opener.

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease and dust in the hood filters.

Silverware/utensils stored upright with the food-contact surface up on the drying rack in front of the dish station.