THE CITY FISH

Water at the three compartment sink measured at a maximum of 108F. [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.

Clam chowder in the walk in cooler was measured between 42-48F. Per PIC, it was made yesterday and was placed into the walk in cooler around 50F. [CA] All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. [COS] Item was discarded. See VC&D report. Discussed with PIC their cooling process for the clam chowder. Recommend using ice wands to accelerate cooling process. Provided a cooling log. Fill out and provide to EH inspector to evaluate cooling process.

Chlorine in the undercounter dishwasher measured at 25 ppm while actively warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Repeat Violation: Mold like substance growing within the silicon around the 3-compartment sink. [CA] Equipment food-contact surfaces and utensils shall be clean to sight and touch.

1.There are holes on the bottom of the walls near the prep sink and three compartment sink. 2. Floor tiles around the grease trap are missing or in disrepair. 3. Floor tiles under the grease collection are in disrepair. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Repair affected items with like for like finishes.

1. Facility has two non ANSI toaster oven. 2. Facility has a non ANSI ice machine. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

1. The ceiling tiles near the fryers have an accumulation of grease. [CA] Ensure mechanical ventilation is used as intended to prevent the accumulation of grease. 2. There is a gap between the exhaust hood filters. [CA] Eliminate the gap between filters.

Repeat Violation: The door of the restroom is missing the self-closing device. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.

Facility was using bare hands to shuck oysters meant ot be consumed raw. [CA] Gloves shall be worn to minimize bare hand and arm contact with nonprepackaged food that is in a ready-to-eat form.

Raw shelled eggs were found stored above produce in the 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.

1. Facility has a non ANSI toaster oven. 2. Facility has a non ANSI ice machine. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). 3. Facility is using an upright cooler approved for non-PHFs to store PHFs. [CA] The refrigerator that is approved only for prepackaged food items shall not be used to store unpackaged potentially hazardous foods, per manufacturer specifications.

1. The ice handle was in direct contact with ice in the ice bin. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice. 2. The scooper handle for the cole slaw was in direct contact with the cole slaw. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. 3. Facility was using a bowl to scoop calamari. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

The handwash sink near the fryers is draining slowly and has a leak at the cold water handle. [CA] Repair plumbing fixture and maintain in clean and good repair. Investigate and repair slow draining.

1. Repeat Violation: Unable to provide a current food manager certification and food handler cards for the employees at the time of inspection. [CA] Obtain new food manager certification within 60-days of taking ownership. 2. Some of the food handlers lacked food handler certificates upon request. [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.

Repeat Violation: The door of the restroom is missing the self-closing device. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.

1.There are holes on the bottom of the walls near the prep sink and three compartment sink. 2. Floor tiles around the grease trap are missing or in disrepair. 3. Floor tiles under the grease collection are in disrepair. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Repair affected items with like for like finishes.

Repeat Violation: Cutting knives are being stored in between prep tables at the time of inspection. [CA] Discontinue placing knives within places that do not get cleaned regularly. Obtain knife holders or magnets to place cutting knives. [COS] All knives were placed in the 3-compartment sink to be wash, rinse, sanitized. 2. Chlorine at the undercounter dishwasher measured at 0 ppm while actively warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] A chlorine solution was made in the three compartment sink to sanitize dishes.

Clam chowder was found on the stove measuring between 100-130F as only the edge of the pot was on the pilot light. Per owner, it had been on the range for an hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Clam chowder was reheated to 165F and left on low to maintain at 135F.

Repeat Violation: Hand wash station in the back of the facility is missing paper towels inside of dispenser. [CA] Hand wash station must be fully stocked and operational at all times.

Repeat Violation: Mold like substance growing within the silicon around the 3-compartment sink. [CA] Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Clam chowder was found cooling in the prep sink with all the ice in the ice bath melted and not having been stirred. Interior middle temperature measured at 140F and the outer edges measured at 110F. Per cook, it had been cooling in the ice bath for an hour and was placed directly in from the stove. Also per PIC, their ice wand broke two days ago and is getting ordered. [CA] When cooling PHF's, stir frequently to facilitate rapid cooling. Ensure to replace melted ice. [COS] The melted ice was drained and a new ice bath was made to effectively and quickly cool the rest down.

Facility has gone through a change of ownership without submitting for a change of ownership/facility evaluation. [CA] The Environmental Health permit is non-transferable. Submit within 48 hours for a Facility Evaluation with this department. Failure to submit will result in facility closure.

1. The ceiling tiles near the fryers have an accumulation of grease. [CA] Ensure mechanical ventilation is used as intednded to prevent the accumualtion of grease. 2. The fryers are sticking out more than 6" inches from the hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Hand wash station in the back of the facility is missing paper towels inside of dispenser and is leaking at the time of inspection. [CA] Hand wash station must be fully stocked and operational at all times. Make repairs and have stocked.

Cutting knives are being stored in between prep tables at the time of inspection. [CA] Discontinue placing knives within places that do not get cleaned regularly. Obtain knife holders or magnets to place cutting knives. [SA] All knives were placed in the 3-compartment sink to be wash, rinse, sanitized.

Prep table with all sauces was measured at 67*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Have the unit serviced by a contractor. [SA] All sauces were moved to the walk in or reach in at the time of inspection.

1. Fan guards within the walk in have dust build up on them at the time of inspection. 2. Mold like substance growing within the silicon around the 3-compartment sink. [CA] Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Unable to provide test strips at the time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Unable to provide a current food manager certification and food handler cards for the employees at the time of inspection. [CA] Obtain new food manager certification within 60-days and food handler cards within 30-days.

Multiple fruit flies noted in the back of the facility at the time of inspection. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Work with pest control to install approved fly traps around the facility.

Unable to provide a food probe thermometer at the time of inspection. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Steel cover for grease trap is damaged at the time of inspection. Per PIC, they have contact company to have cover changed out. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.

1. Floor tiles in the walk in cooler are in disrepair/missing. 2. Floor base of the hallway leading to the back of house near the rear hand sink are in disrepair. FRP is detaching due to disrepair of the base. 3. Floor tiles outside of the walk in cooler and throughout kitchen area are in disrepair/broken. 4. The ceiling above the cook line equipment in the kitchen have an accumulation of grease. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Repair affected items with like for like finishes.

Facility does not keep shellfish tags for the previous 90 days. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.

Facility has a non ANSI toaster oven. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

The door of the restroom is missing the self-closing device. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.

1. In the back of house area, at the hand sink, the drain pipe has a leak when water is turned on. 2. In the back of house area, at the mop sink, the atmospheric valve has a consistent leak. [CA] Ensure to maintain all plumbing fixtures in good repair.

In the kitchen area, at the exhaust hood, there is a gap in the hood filters. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.