The Fish House II

Observed boxes of ice and fryes stored directly on the floor of Walk in Freezer.

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Corrective action: Discussed with PIC to ensure all food containers are keep 6 inches off the floor.

Observed facility using strainers between air gap of both the three compartment sink and prep sink.

511-6-1.06(2)(d) - Backflow Prevention, Air Gap (P) (d) Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). P

Corrective action: Discussed with PIC that air gaps may not be blocked by any items. PIC removed the strainers.

Observed boxes of fryer oil and sauce stored on the floor of dry storage.

511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor.

Corrective action: Discussed with PIC to place items 6 inches off the ground.

Observed walk in cooler air unit leaking with a container underneath to capture the water.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Corrective action: Discussed with PIC to have unit repaired as soon as possible.

Observed grease build up within hood vent; grease beginning to solidify and drip.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

Corrective action: Discussed with PIC to have hood vent cleaned as soon as possible.

Observed ceiling tile above fryer stained and yellowing.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Corrective action: Discussed with PIC to have ceiling cleaned or replaced as soon as possible.

EHS observed cleaning supplies and bug spray stored along side stored food items (whole onions, cooking oils, flour, ets.)

511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P

CA: EHS informed PIC that the cleaning supplies and bug spray are to be separated from the stored food items; PIC moved supplies to correct location, separating them from food items.

EHS observed the facility using strainers between the air gap of both the 3C sink and prep sink.

511-6-1.06(2)(d) - Backflow Prevention, Air Gap (P) (d) Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). P

CA: Advised PIC that the strainers (or other items) are not to block the air gap and should be removed.

EHS observed the ceiling tile above the deep fryers to be stained and discolored.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

CA: Advised PIC that the ceiling tiles are in need of cleaning.

EHS observed an employee's cell phone charging above the hand wash station.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

CA: Advised PIC that personal items are to remain in designated areas and requested item be moved.

EHS observed boxes of ice stored directly on floor in WIC. PIC informed EHS that ice is used for ice bath for fish

(iii) At least 6 inches (15 cm) above the floor

Informed PIC to have boxes of ice lifted off floor. This must be corrected by 11/15/24

EHS observed boxes of ice stored directly on floor in WIC. PIC informed EHS that ice is used for ice bath for fish

(iii) At least 6 inches (15 cm) above the floor

Informed PIC to have boxes of ice lifted off floor. This must be corrected by 11/15/24

EHS observed male employee with beard longer than one half inch (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Informed PIC that facial hair will need a beard gaurd. This must be corrected by 11/16/24

EHS observed facility lacking most recent pest control report. Facility inform EHS that the company is arrow and the person name is D. Sullivan. When EHS asked for report, PIC provided EHS with written receipt papers. EHS asked if Arrow exterminators provided an invoice or report, PIC stated no. EHS called Arrow and Customer Service Rep stated that they do not have anyone with that name, and the address of facility is not in database.

(k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and Informed PIC to have an actual company come and treat the facility. This must be corrected by 11/19/24. EHS will follow up in a week to check pest control records

EHS observed facility using strainers under both air gaps for prep and 3C sink (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Informed PIC that their air gap cannot be blocked. PIC removed strainers. This was COS.

EHS observed to-go containers stored directly on floor in storage room. (iii) At least 6 inches (15 centimeters) above the floor. Informed PIC to have to-go boxes to have single service items lifted at least 6inches off the ground. This must be corrected by 11/15/24

Observed facility using boxes to line the floor in front of the fryers. EHS also observed cardboard boxes being used to line storage shelf for hot sauce bottles in main kitchen on (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused. EHS informed PIC that all containers must be discarded once emptied of the original products. This must be corrected by 11/15/24

EHS observed employee bookbag and coat sitting on containers of oil in dry storage

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

PIC removed jackets. This was COS.

Observed okra in chest freezer, and celery, shrimp, and lettuce stored in the refrigerator uncovered. (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. EHS informed PIC that all food should be stored covered to prevent contamination.

Observed containers of fish and shrimp stored in the walk in cooler and refrigerator with ice covering the product and no draining pans for the containers. (i) Storage or Display of Food in Contact with Water or Ice.

1. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or positioning in the ice or water.

2. Except as specified in paragraphs 3 and 4 of this subsection, unpackaged food may not be stored in direct contact with undrained ice.

3. Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water.

4. Raw poultry and raw fish that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale.

EHS informed PIC that the product would need to be able to drain like the fish container set-up on the prep counter. PIC is to purchase more food grade containers and drain pans.

Observed employee bookbag sitting on a package of breader mix in the dry storage room. b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. EHS informed PIC of the need to create a designated area for employee belongings so they serve as a contamination factor for facility items.

Observed no paper towels at the handwashing sink in the kitchen area/prep area. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device PIC placed paper towel roll at hand sink. PIC will ensure that the handwashing sink is properly supplied.

Observed no paper towels at the handwashing sink in the kitchen area/prep area. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device PIC placed paper towel roll at hand sink. PIC will ensure that the handwashing sink is properly supplied.