ROUTINE INSPECTION
OWNERSHIP CHANGE INFORMATION NEW OWNER: FISH & OCEAN LLC FACILITY NAME: BIG FISH CHINESE CAFE The applicant has completed the change of ownership application process for an Environmental Health Permit. The permit category for this facility is FP11. An invoice for the permit fee in the amount of $1580.00 will be mailed to the billing address on the application. Payment must be submitted within 10 days of receipt of the invoice. The owner is responsible for contacting our department if an invoice is not received and remit payment within 30 days. The Environmental Health Permit will be effective: 04/01/2025 - 03/31/2026. This report serves as a temporary permit. However, the permit will be deemed invalid if the permit fee is not paid in full within 30 days from the date of this report. Okay to Operate. Post permit in public view. Structural Review inspection conducted on 03/12/2025 Prior to the installation of any new equipment, submittal is required to Plan Check. Plan check consultation hours are Monday thru Friday 730AM-10AM and afternoon by appointment only at address above. Additional information on Plan Check Program is available at https://www.sccgov.org/sites/cpd/programs/pcp/Pages/home.aspx. Any installation of new equipment, without prior notification to district specialist/Plan Check is subject to impound. Unapproved equipment will not be allowed for use. Information on a Food Safety Certificate and Food Handler cards are available at https://www.sccgov.org/sites/cpd/programs/fsp/Pages/FSC.aspx. Facility shall notify district specialist should there be a change of number of employees or change in menu. District specialist shall be notified prior to the addition, replacement, or removal of any equipment. Facility is recommended to have professional pest control services.
11 reported violations
- K27: Food separated and protected
Electric fly traps, not self-contained, are stored directly on prep tables. [CA] All food shall be separated and protected from possible contamination. Raw foods (pork, beef, eggs) are stored above vegetables in walk in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Food is stored directly on floor throughout prep area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
- K05: Hands clean, properly washed; gloves used properlyCritical
Employee washed hands without soap and when directed to use soap, used a bleach solution. Employee was going from cleaning to food preparation when directed to wash hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Employee washed hands with soap and water, and dried using a single use paper towel.
- K23: No rodents, insects, birds, or animals
Rodent droppings on floor to right side and behind to white cooler/freezer. [CA] Clean and sanitize area of rodent droppings. Several fruit flies present in prep area. [CA] Food facility shall be kept free of insects, weevils, ants, gnats, and fruit flies.
- K07: Proper hot and cold holding temperatures
Measured noodles at 48F, rice at 48F, fried chicken at 48F, and pork at 46F in walk in cooler. Per employees, employee changed temperature in walk in cooler less than two hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Employee adjusted temperature in walk in cooler. Measured rice at 41F, fried chicken at 41F, fried pork at 41F in walk in cooler.
- K36: Equipment, utensils, linens: Proper storage and use
Knife stored between prep table and wall. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated.
- K38: Adequate ventilation/lighting; designated areas, use
Accumulation of grease and debris on hood and hood filters. [CA] Clean mechanical exhaust hood and filters of accumulations.
- K06: Adequate handwash facilities supplied, accessible
Paper towels stored outside of dispenser at handwash sink closest to register and at handwash sink in middle of prep area. [CA] Single-use sanitary towels shall be provided in dispensers at all times.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Single-use containers are re-used to store food. [CA] Food containers intended for single use shall not be reused. Plastic "to-go" bags are used in direct contact with food to store meats and vegetables. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.
- K33: Nonfood contact surfaces clean
Accumulation of debris on shelving and exterior of equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- K45: Floor, walls, ceilings: built,maintained, clean
Accumulation of debris on floors and walls of prep area, including underneath and behind cooking equipment. [CA] Floors and walls in food preparation area shall be kept clean. Two holes present on wall underneath prep table to right of white cooler/freezer. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Missing ceiling tile above three compartment sink. Several ceiling tiles appear to have gaps. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Missing floor tile near prep sink. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
- K01: Demonstration of knowledge; food safety certification
No Food Safety Certificate (FSC) available. [CA] Food facilities that prepare, handle, or serve nonprepackaged foods shall have a valid FSC available for review at all times. Food handler cards are expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire and shall be available for review at all times. Note: Employees are the same emloyees as previous owner.