ISLAMORADA FISH COMPANY

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station Ice bath ; cooked vegetables (38-51F - Cold Holding). Per operator food not prepared or portioned today. Per operator food transferred from walk in cooler less than four hours ago. Operator placed food in freezer to quick chill Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided time control document to operator to fill out

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operators probe thermometer reading 40F when submerged in ice, operator calibrated thermometer Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed at cookline

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee discarded gloves, put in new pair of gloves and grabbed a clean plate to serve fried potatoes wedges. After manager instructed, employee discarded gloves washed hands and put in new pair of gloves. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak in tray over tray of raw salmon. Employee moved raw steak to bottom shelf. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose attached to faucet.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean equipment storage area- forks not inverted, employee removed to be wash and sanitize Corrected On-Site

Basic - Inside/outside of dumpster not clean. Outside dumpster, loose trash, soiled floor.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Around mop sink, build up of black like substance

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw calamari and marinated in a bowl to place on fryer, after discarded one glove and continue to grab clean tongs and clean plates, without washing hands first. After manager instructed, employee discarded gloves, washed hands and put in new pair gloves Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled onions (131F - Hot Holding); cream lobster sauce (101F - Hot Holding), food hot held less than two hours, observed food on double panning -employee reheated on stove to 167F Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Step Latter in front of sink-service area, next to sushi station, manager removed. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large machine in kitchen area, build up of black like substance

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silver ware-spoons, knives and forks , behind sushi station, employee removed to be wash and sanitize Corrected On-Site

Basic - Floor area(s) covered with standing water. Below two cooling drawers in cook line, employee vetoed floor. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Salad flip top, small bowl inside condiments, employee removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One wet cloth on prep table in service area, employee removed. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Roma tomato paste , manager moved to office to be credited.

High Priority - Time/temperature control for safety food identified in the written procedure as a food ( sushi rice )held using time as a public health control without time marking. Per operator, sushi rice made less than 4 hours ago. Operator placed time marking on sushi rice. Corrected On-Site

Intermediate - No proof provided that 3 food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed reporting agreement form.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package inside walk in cooler. Operator cut packages open during inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris under shelves inside walk in freezer.

Basic - Food not stored at least 6 inches off of the floor. Buckets with soy sauce in sushi station. Operator elevated Corrected On-Site

Basic - Stored food not covered. Cooked shrimp inside walk in cooler. Operator covered Corrected On-Site

Basic - Equipment and utensils rinsed after the application of the sanitizer solution. Observed sushi station wiping knife and counter with plain water after sanitizer. Manager coached and corrected. Corrected On-Site

Basic - Nonfood-contact surface soiled with food debris. Observed walk-in cooler shelves and rolling rack with debris buildup. Operator removed to have cleaned. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Observed old label on clean pan in dishroom. Operator removed, washed, and sanitized. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In left lowboy drawers, container raw chicken above container breaded raw shrimp. Employee moved chicken to bottom drawer. Corrected On-Site

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 and the time removed from temperature control cannot be determined. Portioned whipped butter on table off end of cook line kidding time mark. Per manager, rotated out of cooler less than 2 hrs. Manager added time mark to 6:00pm Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 105F ambient temperature. Manager calibrated in ice water to correct 32F. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee meal on end of prep table opposite end of cookline. Manager threw away food. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bag in walk in cooler above food items. Manager removed bag to office. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic container in bag of rice by sushi station. Manager removed container. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar area, gun soda, employee cleaned and sanitized Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Next to sushi Room, employee cleaned and sanitized Corrected On-Site