THE OLD FISHBONES DELI

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 at cookline touched a sandwich with bare hands. Inspector educated employee on glove usage and barehand contact during this inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler beside grill: cheese (55F - Cold Holding). Employee stated the cheese was held briefly on the counter approximately 30 minutes prior.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in the three-compartment sink. Repeat Violation

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee with painted and/or artificial nails handling food at cookline without gloves.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in deep freezer soiled with mold-like substance.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Mesh bag containing unwashed onions stored stored hanging directly above oil and bread at cookline. Manager moved onions away the area during this inspection. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/2023. Admin Complaint

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw shell eggs on shelf above cooked chicken in lower portion of refrigerated make-table behind front counter. Manager placed raw eggs on bottom shelf during this inspection. Raw shell eggs on shelf above cheese inside reach-in cooler in storage area. Manager placed raw eggs on bottom shelf during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter at cookline: Pan of whipped butter 50F. Manager stated they keep the butter there during the day. Manager placed butter into cooler to cool to 41F. Inspector provided manager with TPHC documentation during this inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill soiled with grease. Repeat Violation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Hammer stored on shelf above takeout containers in dry storage area. Manager removed hammer from shelf during this inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit not available for three-compartment sink.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Several plastic pans on clean dish storage crack above three-compartment sink not inverted. Manager turned over pans during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill soiled with grease.

Basic - Old labels stuck to food containers after cleaning. Several plastic storage containers with old labels stuck on them on clean dish rack above three-compartment sink.