The Grill at 1951

Basic - Helium tank not adequately secured.

Basic - Stored food not covered. Observed rice and flour stored uncovered in dry storage.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed thawed salmon, shrimp, and tuna in reduced oxygen packaging. The operator stated the packaging is conducted on site. The operator discarded the above seafoods. The operator was emailed information regarding 10K bags. **Corrective Action Taken**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed thawed salmon, shrimp, and tuna in reduced oxygen packaging. The operator stated the packaging is conducted on site. The operator discarded the above seafoods. The operator was emailed information regarding 10K bags. **Corrective Action Taken**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed garlic and cooked oil mix (74F - Cold Holding) in the prep area. The operator was unable to determine the duration that the garlic and oil mixture had been held out of temperature. The operator discarded the mixture. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic and cooked oil mix (74F - Cold Holding) in the prep area. The operator was unable to determine the duration that the garlic and oil mixture had been held out of temperature. The operator discarded the mixture. **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb or on fitting for the faucet near the hand sink in the kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink at the entrance to the cook line obstructed by cardboard boxes. The operator moved the boxes allowing access to the hand sinks throughout. **Corrected On-Site**

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed the operator conducting reduced oxygen packaging for raw meats without an approved HACCP plan. The operator was emailed information regarding special process application. **Corrective Action Taken**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lasagna prepared and held on site for more than 24 hours.