FISH TALE GRILL BY MERRICK SEAFOOD

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 concentration at 0 ppm. Operator changed sanitizer. Rechecked concentration at 100 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut melon 44F cold hold, chowder 48F cold hold, cut cabbage 45F cold hold, and pasta 46F cold hold less 4 hours in produce walk in cooler. Operator turned down walk in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed utensils stored inside sanitizer bucket. Operator removed knives and washed, rinsed, and sanitized. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary ammonium concentration at 400+ppm. Educated operator on proper concentration of sanitizer. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to rinse cloth. Educated operator on hand wash only. Repeat Violation

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels in back food prep area.

Basic - Bowl or other container with no handle used to dispense sauce. Operator removed cups. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust, above dishmachine. Operator cleaned ceiling. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed beverage. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use spatula stored in cracks between pieces of equipment.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water temperature at 100F. Educated operator in maintaining water at 135F or above. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at cook line. Educated operator on importance of having hand wash signs. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on table underneath oven at end of cookline. Operator cleaned. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Upright double door reach in cooler at end of cook line. Operator placed employee beverages on bottom shelf. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Educated operator on keeping buckets off of floor. Operator placed bucket inside of another bucket. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed tray of raw lobster stored over ready to eat mashed potatoes. Observed bag of raw chicken stored in same container with cooked sausage in walk in cooler. Operator moved raw chicken to different location. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary ammonium concentration at 400+ppm.

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. Provided with written procedures. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink installed dishwash area use to fill sanitizer buckets. Educated operator on hand wash sink only. Operator removed bucket. Corrected On-Site Repeat Violation

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. Operator completed form. Corrected On-Site

Intermediate - No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No soap provided at handwash sink installed back food prep area. Educated operator on importance of having hand soap. Operator placed soap at hand wash sink.Corrected On-Site Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured in back food prep area near hand wash sink.

Basic - Condensation or other drainage not disposed of according to law. Observed water dripping from pipe from ceiling into floor above dishwash area.

Basic - Food not stored at least 6 inches off of the floor. Observed bucket of packaged raw calamari stored in floor in dishwash area. Operator placed calamari on counter. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water temperature at 122F. Educated operator in maintaining water at 135F or above. Operator placed container on stove. Corrective Action Taken Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at cook line and hand wash sink in back food prep area. Educated operator on importance of having hand wash signs. Operator placed sign at hand wash sink. Corrected On-Site Repeat Violation

Basic - Single-service cups improperly stored on floor in back food prep area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed packaged frozen raw calamari thawing in standing water on floor in dishwash area.

Basic - Wiping cloth sanitizing solution stored on the floor. Educated operator on keeping buckets off of floor. Operator placed bucket on counter. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour bin in back food prep area. Educated operator on the importance of labeling. Operator labeled flour. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut melon 44F cold hold, American cheese 45F cold hold less than 4 hours. Operator moved time/temperature control for safety foods to colder part of walk in cooler and turned down walk in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. Can opener. Educated operator on cleaning can opener daily. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in back food prep area blocked by fry oil collection machine and flour bin.

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored inside hand wash sink at cook line. Operator removed plastic container. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line and hand wash sink in back food prep area. Operator placed paper towels at hand wash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand wash sink in back food prep area.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in back food prep area. Educated operator on the importance of having a hand wash sign. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Wiping cloth sanitizing solution stored on the floor. Cook line.

Basic - Working containers of food removed from original container not identified by common name. Flour bin in back food prep area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat dairy in walk in cooler. Operator switched eggs to bottom shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Can opener.

Intermediate - No soap provided at handwash sink. Handwashing sink at inside bar.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at inside bar and men's restroom.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sink in back food prep area.