HOOK FISH & CHICKEN

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. Observed no time stamp for fried wings using Time/temperature control. Per operator item was brought out less than one hour ago. Operator time stamped wings during the inspection. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to operator.

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. Emailed poster to operator.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.hand wash sink at front counter. Operator provided during the inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed in kitchen preparation area above hand wash sink , unlabeled bottle containing bleach. Operator labeled during the inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen preparation area, ceiling vents with accumulated food debris, grease, dust, or mold-like substance.

Basic - Covered waste receptacle not provided in women's bathroom. Missing covered receptacle in shared employee restroom.

Basic - Floor tiles missing and/or in disrepair. Observed in shared employee restroom, broken tile to the bottom of wall.

Basic - No Heimlich maneuver/choking sign posted. Emailed poster to operator.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Observed hood filters at cook line soiled with grease. 2. Reach in low boy cooler at cook line interior soiled with grease, food debris, dirt, slime or dust.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in low boy at cook line. Operator cleaned during the inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter desert display case, conch salad (45F - Cold Holding), not prepared portioned today. Operator stated item held in unit overnight, exceeding 6 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter desert display case, conch salad (45F - Cold Holding), not prepared portioned today. Operator stated item held in unit overnight, exceeding 6 hours. See stop sale. Repeat Violation Admin Complaint

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has copy of written plan but it's not filled out. Operator filled form correctly. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At kitchen, bowl used as scoop for rice. Operator removed. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in disrepair, hole in ceiling at back kitchen, over prep tables.

Basic - Hole in or other damage to wall. At back kitchen, hole in wall near back exit.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine solution 0ppm. Operator corrected to Chlorine 100ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach-in cooler at front counter, coleslaw (46F - Cold Holding). Per operator item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. Observed conch balls (45F - Cold Holding). Per operator item was not prepared or portioned today. Item has been out of temperature for more than four hours. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed in kitchen rice (98-202F @ 2:48- Reheating since 10:00am). see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach-in cooler at front counter, coleslaw (46F - Cold Holding). Per operator item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. Observed conch balls (45F - Cold Holding). Per operator item was not prepared or portioned today. Item has been out of temperature for more than four hours. see stop sale. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed in kitchen rice (98-202F @ 2:48- Reheating since 10:00am). Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on preparation table across from frying station wings (88F - Hot Holding). Per operator item has been out of temperature for approximately 2 hours. Operator advised to hold items on time as a public health control for safety. Form sent to operator. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottles containing degreaser above hand wash sink in kitchen. PIC labeled bottles. Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed in front counter display case assorted cakes not dated. Per operator prepared 2 days ago.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed coleslaw in individual containers no date marked per operator prepared and packaged 2 days ago.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior sides of ice machine accumulation of black/green mold-like substance

Basic - Buildup of food debris/soil residue on equipment door handles. Small flip top cooler buildup of food debris/soil residue on equipment door handles

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on table with to go containers.

Basic - Floor tiles missing and/or in disrepair. In walk-in freezer

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar containers the handle in contact with the sugar. Operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of fryers surface soiled with grease, food debris, dirt, slime or dust.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Ob three door low boy interior/shelves have accumulation of soil residues. Observed padella reach in freezer interior/shelves have accumulation of soil residues.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in small flip top cooler. Employee removed water. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind fry station soiled with accumulated grease, food debris, and/or dust.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in padela reach in freezer raw Philly chicken and steak over onion rings not all commercially packaged. Operator placed items on lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (49-56F - Cold Holding) in flour on fry station. Per operator held less than 1 hour. Operator move to cooler. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed conch salad and coleslaw in glass reach in cooler.per operator made 2 days ago.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container in flour container and seasoned salt Operator removed Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Lowboy cooler at frying station food debris/soil residue on equipment door handles.

Basic - Food stored on floor. Observed fried okra on walk-in freezer floor. Operator elevated 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. Observed in flour container the scoop handle in contact with flour. Operator removed. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Observed shrimp and grouper cat fish nuggets in walk in cooler. Operator covered Corrected On-Site

Basic - Working containers of flour removed from original container not identified by common name.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by three compartment sink

Intermediate - Spray bottle containing toxic degreaser substance not labeled.

Basic - Bowl or other container with no handle used to dispense lemon pepper,rice ,season salt. Operator removed Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in padela reach in freezer.

Basic - Ice scoop handle in contact with ice. Operator removed 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. Observed handle in contact with flour. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on flat top griddle In-use utensil stored in standing water temperature of 92F

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer chlorine 0 Ppm . Operator added chlorine rechecked 50 Ppm. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed expired license 12-01-2021. Operator renewed license at time of inspection. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed open box of beef stored over ready to eat mac and cheese bites in reach in freezer next to fry station. Operator moved beef to lower shelf. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed conch salad, cheesecake, and coleslaw in reach in cooler at front counter. Operator date marked. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Operator printed and posted current license. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water 88°F in a pitcher on prep table in kitchen next to rice maker. Operator removed water. Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. 12/01/2021 Admin Complaint

Basic - Clean wiping cloth supply not properly stored. Main kitchen prep table at fry station- observed clean wiping cloths on prep table next to cellphone Togo containers.

Basic - Employee eating in a food preparation or other restricted area. Main kitchen at fry station- observed 'em water bottle on prep table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen prep table at fry station- observed employee cellphone on prep table.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen at rice cooker- observed service spoons inside container of standing water at 78°F.

High Priority - Operating with an expired Division of Hotels and Restaurants license.12/01/2021

Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen at walk-in cooler- observed wet wiping cloth inside hand washing sink. Operator removed wet wiping cloth. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen at rice cooker- observed utensils inside container of standing water at 78°F.