PASS 7 violations 1 CRITICAL
OBSERVED EMPOYEE EATING IN THE FOOD PREPARATION AREA. STAFF MUST HAVE A DESIGNATED AREA OUTSIDE OF PREPARATION AREAS TO EAT. DISCUSSED WITH EMPLOYEES WHILE ON SITE. EMPLOYEE RELOCATED TO THE OUTSIDE DINING AREA.
FROZEN RAW FISH HAS BEEN THAWED WHILE STILL WRAPPED IN COMMERCIAL REDUCED OXYGEN PACKAGING (ROP). PACKAGING MUST BE REMOVED FROM FISH IN ROP PRIOR TO THAWING UNDER REFRIGERATION OR RUNNING WATER.
FOOD STORAGE CONTAINERS IN THE KITCHEN PREPARATION AREA IS NOT LABELED. FACILITY MUST PROVIDE LABELS.
OBSERVED PANINI PRESS STATION AND CONTAINER OF LIDS FOR FOOD CONTAINERS NEAR SELF-SERVICE UTENISLS. PREPARATION AREA MUST BE PROTECTED FROM CONTAMINATION BY STORING IT: 1) IN A CLEAN, DRY LOCATION; 2) WHERE IT IS NOT EXPOSED TO SPLASH, DUST OR OTHER CONTAMINATION; FACILITY MUST RELOCATE PREPAREA/SINGLE-USE ARTICLES OR PROVIDE A GUARD TO PREVENT CONTAMINATION FROM CUSTOMER SELF-SERVICE AREA.
UTENSILS STORED IN STAGNANT WATER NEAR SOUP HOT HOLDING STATION. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SIRFACE; 3) IN RUNNING WATER; 4) IN CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F.
UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT FOUND IN EMPLOYEE STORAGE AREA (BROKEN OVEN). THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.
EMPLOYEE BACKPACK FOUND STORED IMPROPERLY ALONG WITH DRY STORAGE ITEMS. FOOD ESTABLISHMENTS SHALL A) PROVIDE DESIGNATED DRESSING ROOMS OR DRESSING AREAS FOR EMPLOYEES THAT ROUTINELY CHANGE THEIR CLOTHES IN THE ESTABLISHMENTS; B) PROVIDE LOCKERS OR OTHER SUITABLE FACILITIES FOR THE ORDERLY STORAGE OF EMPLOYEES' CLOTHING AND OTHER POSSESSIONS.