FISHERMAN'S CAFE

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Dishwasher machine not dispensing sanitizer automatically. PIC is using triple sink to sanitize. Waiting on technician. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside inside ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled. Hood filters soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table. PIC. Put it inside the sanitizer bucket. Corrected On-Site Repeat Violation

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

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. Form was provided to operator by email Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table. Employee put it inside the sanitizer solution bucket. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink was blocked by the trash container at the Warewashing area. No employee at the area at the time of the inspection. Manager moved it. Corrected On-Site

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Missing chart for quat test kit.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. - From follow-up inspection 2023-12-21: Time Extended

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.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler in dish area: melons (45F- Cold Holding). Manager stated item was at proper temperature 2 hours prior to temperature being taken. Manager removed lid to allow item to cool to 41F. Corrective Action Taken

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. No written procedure available. Inspector provided operator with written procedure. Corrective Action Taken

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

Basic - Old labels stuck to food containers after cleaning. Containers stored above three compartment sink.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket of water in back room. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container stored over prep table across from fryers. Operator placed label on container Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. Observed cutting boards soiled on prep cooler next to the cook line. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic containers in front of the sink in the ware washing area.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an apron on top of a cutting board. The manager moved the item. Corrected On-Site

Basic - Equipment in poor repair. Observed gaskets on the prep cooler ripped.

Basic - Food stored on floor. Observed a case of lemons on the floor. The manager moved the item. Also observed several containers of cooking oil on the floor in the back room. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters soiled.

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

Basic - Working containers of food removed from original container not identified by common name. Observed a container of brown sugar not labeled. The manager labeled it. Corrected On-Site

Intermediate - Expired chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired 07/30/20

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Oven, can opener, slicer

Basic - Floor soiled/has accumulation of debris. Behind equipments

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

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