Sharks Fish & Chicken

Observed pickle bucket stored on the floor in the main kitchen at the beginning of inspection. Observed large bins containing bread crumbs and chicken seasoning as well as pickle buckets stored directly on the floor in the outdoor dry storage room. 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. Person in charge placed items on a pallet.

Observed scoop handle touching the food in the potato container stored in reach-in cooler. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Food employee removed scoop from the container.

Observed pickle bucket being reused to stored black pepper. Observed single-use sauce cup being reused as a scoop in the potato seasoning container. Single-service and single-use articles may not be reused. PIC placed black pepper seasoning into a proper multi-use container for storing food products. PIC discarded single-use sauce cup.

Observed several metal containers wet-stacked on the racks behind the 3-compartment sink. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Person in charge properly stacked food containers.

Observed plastic measuring cup stored inside box of battered okra with its handle touching the food in the reach-in freezer in the main kitchen. Observed scoop stored in the ice box underneath drive-thru drink machine in the front food service area with its handle touching the ice. Observed scoop stored in the lemon pepper seasoning container with its handle touching the food in the main kitchen. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. Person in charge removed measuring cup from box of battered okra. PIC properly stored scoops in the ice box and lemon pepper seasoning container.

Observed several metal containers wet-stacked on the rack across from the 3-compartment sink in the main kitchen. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Person in charge properly stored containers to air-dry.

Observed facility with chlorine test strips that expired in September 2024. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Person in charge placed an order for new test strips.

Observed food employee actively dumping sanitizer bucket solution down hand sink in the main kitchen area next to the ice producing machine. A handwashing facility may not be used for purposes other than handwashing. Person in charge was advised to educate all food employees that handwashing sinks may not be used for dumping and any other activity besides handwashing.

Observed wet stacking of plastic food storage containers located in main kitchen area. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food. Person in charge properly arranged food storage containers to air-dry.

Observed multiple containers of uncovered food in reach in cooler including: chicken, fish and mushrooms. Observed uncovered okra, gyro meat and Philly steak in reach in freezer. Rule: (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. Corrective Action: PIC covered all containers.

Observed pink substance on ice machine chute. Rule: 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Corrective: Clean and sanitize ice machine chute.

Observed employee preparing food without proper hair restraint. Rule:

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. Corrective Action: Employee put on hair net.

Observed inspection posted with a score of 100%. Prior inspection score was 90% Rule:

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Corrective Action: PIC provided copy of score to post.

Observed plastic measuring cup stored inside box of battered okra (handle touching food), observed plastic spoon stored in chopped garlic. Observed large knife (handle touching food) stored inside of prep-top cooler. Rule: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; Corrective action: PIC removed knife, spoon and measuring cup.

Observed bar-be-que sauce container used to store dry seasonings. Rule:

1. Single-service and single-use articles may not be reused. Corrective Action: PIC placed seasoning in appropriate food grade multi-use container and disposed of bar-be-que sauce container.