FISH HOUSE INC (THE)

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. - From follow-up inspection 2026-03-25: Observed can opener blade soiled. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at cook line area. - From follow-up inspection 2026-03-25: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed by ice machine. - From follow-up inspection 2026-03-25: Time Extended

Basic - - From initial inspection : Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed sushi rice mixing bowl made of open grain wood. - From follow-up inspection 2026-03-25: Observed sushi rice mixing bowl made of open grain wood. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets inside RIF by storage area soiled. Repeat Violation - From follow-up inspection 2026-03-25: Observed gaskets inside RIF by storage area soiled. Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels lining containers of Serrano peppers and masago at sushi bar.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored over cooked fish inside walk in cooler. Operator properly placed products. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw burger patties stored over raw fish inside walk in cooler. Operator relocated products. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb at triple sink and steamer missing vacuum breakers. Operator added vacuum breakers to hose bibbs. Corrected On-Site

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Observed container of clams missing tag at display case. Operator provided tag. 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. Observed establishment utilizing time as public health control without written procedures. Provided operator with form via email. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle stored inside container of flour. Operator removed cup. Corrected On-Site Repeat Violation

Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed clams removed from original container at display case at front counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed underneath hood filters soiled at cook line. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on prep table at bar where coffee is made. Operator properly placed bucket. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed container of flour not labeled in dry storage. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice inside hand wash sink located next to three compartment sink. Operator removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test kit expired 09/24 for dish machine and quaternary test kit expired 03/25 for three compartment sink.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop inside container of rice in dry storage area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile located in back prep area with water damage.

Basic - Food storage container/container lid cracked or broken. Observed cracked lid and container of fish inside walk in cooler.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed paper towels underneath white cutting board located across the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled. Observed reach in cooler located across the cook line with soiled gaskets.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service take out boxes stored on top of black microwave not inverted.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth located on white cutting board in the kitchen prep area not stored in quaternary sanitizing solution. Operator removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed several squeeze bottles containing sauces and oil with no label in kitchen prep area.

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gasket torn by the dishwasher machine. Warning - From follow-up inspection 2025-02-20: Equipment in poor repair. Observed reach in cooler gasket torn by the dishwasher machine. Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. The ambient thermometer was not working properly. Temperature was 20F and food was out of temperature at 49F and above. Warning - From follow-up inspection 2025-02-20: The ambient thermometer was not provided. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation tables throughout the establishment. Repeat Violation Warning - From follow-up inspection 2025-02-20: Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation tables throughout the establishment. Time Extended

Basic - Dead roaches on premises. Observed dead roach underneath hand sink at ware washing area. Employee discarded dead roach. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler at sushi area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. Employee placed cloth inside chlorine solution. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose connected on wall at cook line missing vacuum breaker.

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 plastic bowl stored inside container of rice vinegar at storage room near backroom area. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) at cook line. Employee replenished solution with quaternary ammonium. Final reading, 200 ppm. Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed dishwasher rub hands for less than 10 seconds. Coached employee on correct procedures. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (47F - Cold Holding); cut tomatoes (47F) inside reach in cooler by cook line. As per chef for approximately 3 hours prior, advised operator to place zip lock bags with ice on top of containers. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside hand washing sink at front counter where license is posted.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots, pans, and plates not inverted at shelf at cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer by back of restaurant by walk in coolers.

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed both walk in cooler gaskets soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in coolers by cook line. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish spread (54F - Cold Holding) at cooling unit with ice on top at front counter. As per employee, for less than 1 hour.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowls stored inside container of rice at back storage area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent at cook line soiled with dust.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at bottom of exit door near fish preparation area. Repeat Violation

Basic - Food stored on floor. Observed plastic container of soy sauce stored on floor at storage room near bathroom.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line and front counter.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish dip (51F - Cold Holding) at cooling unit at front counter. As per operator, for less than 30 minutes. Employee placed bag of ice over product.

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. Printed and provided operator employee health reporting agreement and some employees reviewed and signed. Corrective Action Taken

Intermediate - Observed some clam,mussel and oyster tags not marked with last date served.

Basic - Bowl or other container with no handle used to dispense food. Observed cup stored inside container of Parmesan cheese at cook line. Operator removed cup. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at bottom of exit door at preparation area. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Observed hood soiled with grease.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish dip (67F - Cold Holding) at cooling unit at front counter. As per manager, approximately 30 minutes. Manager submerged container in ice. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose connected near stove at cook line.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed food employee unaware of minimum cooking temperature for fish. Coached employee and provided Minimum Cooking Temperatures handout. Corrective Action Taken

Intermediate - Establishment not maintaining mussel tags for 90 days. Observed establishment offers fresh mussels no tags available.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter area. Manager replenished paper towels. 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 noodles at reach in cooler at storage area not date marked. As per manager, item was prepared 2 days prior. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container stored inside rice container.

Basic - Current Hotel and Restaurant license not displayed. Observed license displayed expired on 10-1-2021. Provided paperless licensing handout. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at bottom of back exit door.

Basic - Ice buildup in reach-in freezer. Located across from bathroom. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of soda machine soiled.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in cooler at front counter.

Basic - Single-service articles not stored inverted or protected from contamination. Observed at front counter. Manager inverted items. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with food debris at oyster station.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flan in reach in cooler located behind front counter with no date markings. As per employee, flan was prepared from the previous day.

Basic - Current Hotel and Restaurant license not displayed. Upon arrival observed current Hotel and Restaurant license dated October 1, 2021, displayed on wall near front counter area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in chest freezer located across from back restroom area.

Basic - In-use utensil stored in a container of standing water less than 135 degrees Fahrenheit at 72F observed on top of reach in cooler used to store desserts, located behind front counter area.

Basic - Working containers of food removed from original container not identified by common name. Observed a container of sugar not properly identified, located under shelving near coffee/espresso machine. Employee labeled sugar container. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw lobsters stored over bread at the walk in cooler. Employee rearranged item. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Located at 3 compartment sink.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Located at mop sink near back exit door and at 3 compartment sink.

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed employee training records missing employee date of birth.

Basic - Accumulation of debris on exterior of warewashing machine. Observed top of dish machine soiled.

Basic - Floors not maintained smooth and durable. Located at walk in cooler. Repeat Violation

Basic - Standing water in bottom of walk in-cooler. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.