THE FISH JOINT

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Temperature gauges not working.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top on cook line at fish (50F - Cold Holding); shrimp (50F - Cold Holding), chef put ice on fish and shrimp, chef stated they been open for one hour and they were prep approximately two hours ago. Maintenance person arrived to check cooler at time of inspection

Basic - Food stored on floor. Two boxes on the floor in walk in freezer. Chef picked up bixes Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauges not working attimeof inspection

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in back prep area. Chef put temporary sign up Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Showing 130°

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in the ceiling where the pipes and cables go into the ceiling

Basic - No handwashing sign provided at a hand sink used by food employees. No hand-wash sign at hand wash signs at hand wash sink in prep room

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Chef discarded open and used water bottles that was near food Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of drinking water on Baine Marie oreo table

Basic - In-use tongs stored on equipment door handle between uses. Observed on cook line. Operator removed cleaned and sanitized Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over RTE vegetables. Eggs moved Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At table across from cookline and at chemical storage shelf in kitchen. Operator labeled Corrected On-Site

Basic - Food stored on floor. At front counter, plastic beverage bottles stored on the floor. Items moved to shelving Corrected On-Site

Basic - Stored food not covered. -Observed 2 containers with cooked sausage stored uncovered in walk-in cooler. Operator covered. Corrected On-Site

Basic - Utensils in poor condition. -Observed a spatula with deep chipped. Operator discarded at will. Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink at cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed old food residue buildup on can opener blade. -Observed a soiled cutting board.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -Observed a tape measure stored on food preparation table next food plastic wrap. Operator removed and stored properly. Corrected On-Site