Two Georges

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean pots stored on shelf that has an accumulation of dust at triple sink area and back prep area. **Warning**

Basic - Clean utensils stored between equipment and wall. Knives stored in crack between coolers on cook line. **Corrected On-Site** **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have an accumulation of black mold like substance and rust. **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Rare non fully cooked tuna over fully cooked chicken wings, raw shrimp over herbs at flip top cooler by fryer station, raw fish over fully cooked potato skins at low boy reach in freezer. Both products not in commercial packaging. Operator stored all products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front kitchen flip top: conch fritters (47F - Cold Holding); produce walk in: Cole slaw (46F - Cold Holding); cooked corn (46F - Cold Holding); boiled eggs (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator moved products to primary walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for cut green leaf lettuce. Per operator, out of temperature for approximately 30 minutes. Operator placed time stamp for remaining 3.5 hours. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked peppers and onions (112F - Hot Holding) At steam table on cook line. Per operator, out of temperature for approximately 20 minutes. Operator returned to flat top to reheat to 165+F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (56F - Cooling) at 10:49; cooling since 10:19 - 53F at 11:28 - Observed at flip top cooler in deep pan on cook line. At current rate of cooling product will not reach 41F within 4hours. Operator returned product to walk in cooler. ; front kitchen flip top: chicken wings (87F - Cooling) at 11:04; cooling since 10:30 - 86F at 11:29. Observed in deep pan. At current rate of cooling product will not reach 70F within 2 hours. Operator returned product to walk in cooler. **Corrective Action Taken** **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Conch chowder, black beans made 4/6 no date mark at walk in cooler. Operator dated products. **Corrected On-Site** **Warning**