WILD ROSE

1. The 3 door prep cooler and the 2 drawer cooler is not able to properly maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Corrective Action] Refrigeration units shall be able to maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. 2. The left door of the 2 door prep cooler at the cookline is warped and leaving an air gap. [Corrective Action] Repair or replace the door. 3. The bottom drawer of the 2 drawer cooler does not close all the way. [Corrective Action] Ensure drawer is able to close.

Floor sink at the left side handwash sink at the bar was observed clogged. Handwash sink not in use. [Corrective Action] Ensure floor sink properly drains.

Dumpster lids observed left open. [Corrective Action] Maintain lids closed when not actively dumping trash.

Water leak under the left compartment of the 2 compartment prep sink. [Corrective Action] Repair to stop the leak.

Multiple Potentially Hazardous Foods in the 3 door prep cooler and the 2 drawer cooler were measured above 50 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Person in charge voluntarily discarded the salmon, beef balls, chicken, and macaroni.

Maximum water temperature at 3 comp sink measured at 108F, maximum water temperature at 2 prep comp sink and 1 comp prep sink measured at 101F and 103F respectively. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at hand wash sinks.

Accumulation of cream-colored grime on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.

Quat sanitizer dispenser at 3 comp in disrepair. Dish machine with 50 ppm of Chlorine sanitizer available. [CA]: Repair Quat sanitizer dispenser.

1. Shell stock tag for raw oysters labeled as "02/14/2025" was not attached to the container containing the raw oysters. Shell stock tag for raw oysters provided during inspection. [CA]: Ensure shell stock tags are properly stored with the container of the shell stock at all times. 2. Shell stock tags not maintained in chronological order. [CA]: Shell stock tags must be maintained and available onsite for 90 days. Ensure all shell stock tags are kept in chronological order for 90 days after the harvest date.