Miraggio

Supervisor/Person in Charge Present

Employee Health Policies Present

Potentially Hazardous Food Held at Proper Temperature

Hands Clean and Properly Washed

Approved Thawing Methods Used

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) FLIP TOP # 2; Risotto (53F - Cold Holding) per operator foods not prepped or portioned today, food held in unit for 2 days. See Stop Sale. 2) In Flip top at pizza station- blue cheese at 46 F, food held for almost 4 hours. Per operator foods not prepped or portioned today. Operator placed in freezer to quick chill. Corrective Action Taken. **Warning** - From follow-up inspection 2025-09-19: Flip top # 2 - Ham - (42F=Cold Holding).Cut tomatoes- ( 41 F- Cold Holding). Complied. Pizza Station- Feta Cheese - (44F- Cold Holding). Cubed Cheese -( 46- F). Garbanzo beans - ( 45 F- Cold Holding) held in unit for almost 4 hours, Items not prepped or portioned today. operator placed in freezer for quick chill. **Admin Complaint** **Corrective Action Taken**

Intermediate - - From initial inspection : 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. In upstairs walk in cooler fresh salmon being reduced oxygen packaged without a HACCP Plan. Recommended submitting HACCP Plan to operator. **Warning** - From follow-up inspection 2025-09-19: Observed same. **Time Extended**

Supervisor/Person in Charge Present

Certified Food Manager Identification

Employee Health Policies Present

Proper Eating, Tasting, Drinking, or Tobacco Use

Hands Clean and Properly Washed

Food Obtained from Approved Sources

Approved Thawing Methods Used

Equipment, Food and Non-Food Contact Surfaces Approved

Toilet Rooms Maintained

Supervisor/Person in Charge Present

Employee Health Policies Present

Proper Eating, Tasting, Drinking, or Tobacco Use

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Warewashing Facilities Maintained and Used

Equipment Adequate to Maintain Product Temperature

Food and Non-Food Contact Surfaces Designed and Constructed

Approved Thawing Methods Used

Toxic Substances Properly Identified, Stored, Used

Toilet Rooms Maintained