SHARK BOY FISH AND CHIPS

Ambient temperature of drawer refrigerator and standing refrigerator #1 measured >41F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Observed preparation of food at active warewash sink. [CA] Food preparation shall only occur in approved areas. Use available food preparation sink to prepare food.

Co2 tanks in beverage cabinet are not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

Wet soiled mop stored in water at rear janitorial sink. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

breaded fish, potato salad, cole slaw and cooked rice measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Per PIC breaded fish, potato salad and cole slaw was placed in drawer refrigerator <2hrs prior to inspection. PIC moved PHF to refrigerator measuring 36F. Cooked rice held in rice cooker for unknown length of time was voluntarily condemned and destroyed due to temperature abuse.

Lack of working thermometers in refrigerator units. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Toilet paper stored outside of dispensers in restroom. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.

Raw food of animal origin stored above ready to eat food (standing refrigerator). [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.

Scoop handles in direct contact with food. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Repeat violation: FSC is not available for review at time of inspection.[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Food handler cards are not available for review at time of inspection. [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.

Pasta salad and raw chicken held in drawer refrigerator measured >41F,<135F,<4hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF held for less than 4 hrs was moved to standing refrigerator for rapid cooling.

Ambient temperature of drawer refrigerator measured >41F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Scoop handles stored in direct contact with food. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

FSC is not available for review at time of inspection. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.