THE FISH HOUSE

High Priority - Live, small flying insects found Observed three live flying insects at bar on top of reach in cooler. Operator had employee kill the insects during inspection. Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following temperatures in reach in coolers: HELD OVER 4HRS- chicken wings 69F, corn salsa 44/48F, pico 50F, sliced tomatoes 48F, Cole slaw 47F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following temperatures in reach in coolers: HELD OVER 4HRS- chicken wings 69F, corn salsa 44/48F, pico 50F, sliced tomatoes 48F, Cole slaw 47F. See Stop Sale. Warning

Basic - Standing water in bottom of make line reach-in-cooler.

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dish machine at 0ppm for both restaurants Atlas and Fish House. Operator had employees set up quaternary sanitizer at three compartment sink 200ppm for both. Warning - From follow-up inspection 2025-02-14: During callback, observed Atlas dish machine chlorine 50ppm. Fish House dish dish machine chlorine 0ppm Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dish machine at 0ppm for both restaurants Atlas and Fish House. Operator had employees set up quaternary sanitizer at three compartment sink 200ppm for both. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed rice 83F (held 4hrs) at sushi bar held on time.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed rice 83F (held 4hrs) at sushi bar held on time.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following at sushi bar: Hot Hold (1hr) - cooked grouper 66F, cooked shrimp 65F. Operator instructed employee to place into toaster over to bring up temperature. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation

Intermediate - Oyster tags not marked with last date served.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following in bread station: HELD OVER 6 HRS- chicken tenders 45F, chicken breast 48F, cod 48F, crawfish 46F, sushi shrimp 46F, leeks 46F, soul egg roll 46F. See Stop Sale. Warning - From follow-up inspection 2024-09-20: During callback, observed the following temperatures: chicken tenders 42F, chicken breast 40F, cod 42F, leeks 54F (ambient cool 30min), soul egg roll 46F (held 2 hrs), sushi shrimp 45F (held over 24hrs), crawfish 50F (held over 24hrs). Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following in bread station: HELD OVER 6 HRS- chicken tenders 45F, chicken breast 48F, cod 48F, crawfish 46F, sushi shrimp 46F, leeks 46F, soul egg roll 46F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following in bread station: HELD OVER 6 HRS- chicken tenders 45F, chicken breast 48F, cod 48F, crawfish 46F, sushi shrimp 46F, leeks 46F, soul egg roll 46F. See Stop Sale. Warning

High Priority - Roach activity present as evidenced by live roaches found. Observed two live roaches behind bar on reach in freezer/countertop in The Fish House. Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed food liquid in hand sink at kitchen cook line. Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed server touch RTE food with bare hands without hand washing.

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. Observed manager garnish food with bare hands; server place lettuce, tomato, and onions on burger with bare hands. See stop sale.

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. No aquaculture observed for fresh fish served raw/undercooked. Warning

High Priority - Stop Sale issued due to adulteration of food product. Observed manager garnish food with bare hands; server place lettuce, tomato, and onions on burger with bare hands.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed stuffed flounder 44/48F (over 24hrs) in reach in cooler on make line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stuffed flounder 44/48F (over 24hrs) in reach in cooler on make line.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags with some missing last date served.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a knife and ice cream scoop in hand washing sink in kitchen next to cook line. Manager moved utensils out of sink. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed book bag and bag of clothes on dry storage rack in back of kitchen. Repeat Violation

Basic - Food stored on floor. Observed carrots, Brussel sprouts, and sweet potatoes on floor in inside walk in cooler.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee in bread station pick up trash off of floor, change his gloves without washing hands, and then continue to prepare food in Fish House.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee in bread station touch face then hair restraint with gloved hands and did not wash hands or change gloves in Fish House. Also, observed catering employee touch hair then pour ranch in cup without washing hands first.

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. Observed salad/sandwich maker handle ready to eat turkey sandwich with one bare hand and one gloves hand to expo line for plating. See stop sale.

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed salad/sandwich maker handle ready to eat turkey sandwich with one bare hand and one gloves hand to expo line for plating in Fish House.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 9 live flying insects in the following areas of the Fish House: 5 in breading station area in kitchen, 3 in salad prep area in kitchen, and 1 in dish washing area. Also, observed 2 live flying insects in kitchen make line of Atlas Oyster Bar; this license has two separately named establishments on one license. Admin Complaint

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oyster tags not in chronological order.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink in dishwashing area of Atlas Oyster Bar with buckets in front of sink. Also, observed hand washing sink in kitchen breading area with trash can in front of sink in Fish House.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink in Atlas Oyster Bar used as dump sink with straws and fork in sink. Also, hand washing sink in back kitchen area next to big boil pot with ice in sink of Fish House.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sinks in the following areas: Atlas Oyster Bar- sink at cook line area and back storage area. Fish House- sink at breading station. Operator put paper towels in dispensers during inspections. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed cup without handle in salt rock container on salad make line in Atlas Oyster Bar.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling in Atlas Oyster Bar with debris/dust build up in kitchen area. Observed ceiling in Fish House with dust/debris build up over expo line in kitchen and dish washing area. Also, observed mold-like substance on vent cover in dish washing area in Fish House.

Basic - Dead shellfish and/or shellfish with broken shells. See stop sale. Observed some un-shucked oysters cracked open walk in refrigerator in Atlas Oyster Bar.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on shelf next to gloves in breading station area.

Basic - Light shield damaged/in disrepair. Observed light fixture cover in back kitchen above reach in freezer in Atlas Oyster Bar broken.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled in back kitchen area of Atlas Oyster Bar next to back reach in freezer.

Basic - Water leaking from ceiling. Observed water leaking from ceiling in kitchen of Atlas Oyster Bar.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Exterior walk in cooler - Raw shucked oysters over creamed corn Oysters relocated below ready to eat foods by manager. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Sushi chef using triple sink for hand washing. Sushi Bar hand wash sink out of service.

Intermediate - Handwash sink not accessible for employee use at all times. Sushi bar Blocked by pans and equipment Moved during the inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cook line hand wash sink used for knife storage Knives removed and washed during the inspection Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu Salmon Poke, The Spice Roll, chef rolls - From the sea, Hitting the Mark, P'Cola roll, Reannbo , Taki, Triple Island, and Traditional Sushi / Sashimi, Nigiri, Hosomaki. Warning

Intermediate - Oyster tags not marked with last date served.

Intermediate - Trays of raw pre-shucked oysters do not have a proper label. Atlas walk in and exterior walk in cooler. Manager confirmed oyster tags that correspond to shuck shell stock.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ware wash area Repeat Violation

Basic - Cook line bottom shelving rusted.

Basic - Floor area(s) covered with standing water. Ware wash station

Basic - Ice buildup in walk in cooler ( Atlas) Condenser iced

Basic - No handwashing sign provided at a hand sink used by food employees. Exterior male rest room off kitchen used by staff

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on make line food counter at fry station.

Basic - Sushi bar hand wash sink in disrepair. Sushi Chef using triple sink to wash hands.