FISH IS WILD FISH GRILL & MORE

Measured chlorine in sanitizer bucket at 0ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

MEasured the water temperature at the 3-comp sink and at the food prep sink t 117F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Heavy accumulation of grease on hood filters. [CA] Ventilation hood filters shall be maintained clean and in good repair.

Food residue, grease and dust buildup under equipment throughout the kitchen. Debris accumulation on wall and floor in walk in cooler. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Buildup on the wall of the walk in cooler wall. [CA] Clean and sanitize routinely.

Bulk dry food stored open. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Raw salon held under cold holding drawer measured at 43F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

1- Soiled wiping cloths stored on counter. 2- Chlorine in the sanitizer bucket measured 0PPM. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Food residue, grease and dust buildup throughout the kitchen. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Numerous drain flies in the back near the water heater. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.