LUCKY FISH BEACH BAR & GRILL

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In flip top # 1, Cooked Green Beans (47F - Heated Cooling). Per operator, foods cooked yesterday and stored in walk in cooler overnight. Food was discarded. See Stop Sale.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee putting shredded lettuce on tacos without gloves. Educated employee on wearing gloves with ready to eat food. Employee put on gloves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked chicken wings in flip top, # 3 . Manager moved raw fish to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In flip top # 1, Cooked Green Beans (47F - Heated Cooling). Per operator, foods cooked yesterday and stored in walk in cooler overnight. Food was discarded. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1), ICE BATH // Raw Chicken (64F - Cold Holding); Raw Shrimp (72 F - Cold Holding). Per operator, foods not prepped or portioned today. Foods stored in walk in cooler and moved to pan with ice on prep table. Food stored for approximately 1 hour on prep table. Advised manager to place foods back in walk in cooler to quick chill. Food was moved back to walk in cooler. 2). In flip top cooler # 2, Shredded Cheese (46F - Cold Holding), per operator, foods not prepped or portioned today. Food stored in walk in cooler and moved to flip top cooler on cook line and held for approximately 1 hour. Food was moved back to walk in cooler. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth chlorine sanitizer in bucket reading over 200 ppm. Manager corrected sanitizer to 100 ppm. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in bar. Manager provided paper towels. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees' handbags stored on shelf over prep table in back prep room in kitchen. Manager removed handbags from shelf. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in bar. Manager provided sign at handwashing sink. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license not renewed for 2026 Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, raw chicken stored over ready to eat saves in squeeze bottles. Operator moved chicken to bottom shelf Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. On cook line, shell eggs stored on cook line with on broken egg. Operator discarded egg.

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In right kitchen flip top cooler observed raw chicken over raw fish. Operator properly seperated Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Back mop sink has no vacuum breaker at splitter end for hose

Intermediate - Handwash sink used for purposes other than handwashing. Observed spray cleaner in backhand sink. operator removed Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator operator filled out on site Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. 10 ounce cup used for scoop in spice container . Operator removed Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Middle kitchen flip top cooler contains cut marks

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers in dish storage area wet nesting

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies around cook line, not landing in food. Employee killed flies, cleaned and sanitized area. Observed door to outside dinning room open. Employee closed the door. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (57F - Cold Holding), per employee eggs on station 3 hours ago, observed eggs container on low ice, employee added more ice to fill up the container for a quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill station-eggs batter (60F - Cold Holding), observed container stored on low ice, employee added ice to cover the container Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Food hot held for two hours. Grill station-; grilled onions (110F - Hot Holding); grilled mushrooms (101F - Hot Holding); grilled peppers (100F - Hot Holding), per employee food can not be in High temperature, advised operator to placed food on time procedures with the proper procedures form.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed.

Intermediate - Handwash sink not accessible for employee use at all times. Cook line- garbage can in front, employee removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area, employee provided Corrected On-Site

Intermediate - No soap provided at handwash sink. Bar area- employee provided. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bar area-spray bottle container sanitizer, employee labeled. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working in cook line, wearing a bracelet and watch, after manager instructed, employee removed. Corrected On-Site

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

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Rear kitchen-sanitizer bucket on prep table, employee placed under shelf. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on prep table in rear kitchen, employee removed and placed inside sanitizer bucket Corrected On-Site