FISH'S WILD FISH GRILL & MORE

*REPEAT VIOLATION* House made sauces measured between 48F and 49F while maintained at the front service counter. PIC stated that they had been taken out of refrigeration 30 minutes prior. Raw chicken measured 49F while maintained in a container on a prep table across from the three compartment dishwashing sink. Per the PIC, he had just taken it out of the walk-in cooler and was about to start dredging it. Numerous potentially hazardous foods, including raw shrimp, raw chicken, tofu, and fish measured between 43F and 45F while maintained in the walk-in cooler. Ambient of the walk-in cooler measured 44F via probe. Per the PIC, the elevated temperature was likely due to the constant opening and closing of the door. PIC stated that the walk-in cooler had been reading at 41F prior to the start of lunch service. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Employees added ice on top of the containers of sauces. Raw chicken dredged and subsequently fried. PIC turned down the temperature setting of the walk-in cooler. Ambient of the unit remeasured at 40F after leaving the door closed for 30 minutes.

1. Raw shell eggs stored directly over cooked broccoli 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. 2. Containers and cases of food stored directly on the floor in the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

*REPEAT VIOLATION* Employee observed moving a trash can (by handling the insides/outsides with their hands), and then attempted to handle utensils before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee properly washed hands.

*REPEAT VIOLATION* Provided Food Safety Certificate observed expired. [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. *Note: Owner states that he has signed up for a food safety class. Email certificate to maverick.chin@deh.sccgov.org once completed.

Cooked broccoli measured 57F while maintained in a deep container kept covered with a lid in the walk-in cooler. Condensation observed on the interior of the lid. Per the PIC, broccoli had been cooked yesterday, placed into the walk-in cooler to cool down, and maintained inside overnight. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Broccoli was voluntarily discarded. *Note: Recommend not covering with a lid during the cooling process.

Employee observed manually warewashing in the three compartment sink using laundry-type bleach. Chlorine measured at 10 ppm in the third compartment of the sink while manually warewashing. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Ensure that bleach is intended for food contact surfaces, and is unscented. [COS] PIC left and returned with an approved bottle of bleach.

*REPEAT VIOLATION* Paper towels not provided at hand sink at the entrance to the cook-line. *Note: Napkins available nearby. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Partially frozen shrimp observed thawing in a container of standing water maintained in the three compartment prep sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Large amount of grease and soot observed on the hood screens above the cook-line. [CA] Clean hood screens and maintain to ensure adequate ventilation of heat/grease.

Wiping cloth solution measured 10 ppm (chlorine) in a wiping cloth bucket across from the cook-line. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Hand sink in the kitchen next to the 3 compartment dish washing sink lacked paper towels in its wall mounted dispenser. *NOTE: See K05M [CA] Single-use sanitary towels shall be provided in dispensers at all times; heated-air hand drying device may be substituted for single-use towels. [COS] Paper towels provided.

1. Knife (food contact utensil) observed stored below the cook-line with its blade in a puddle of soot/grease. [CA] Equipment and surfaces contacting food shall be stored in a sanitary manner. 2. Bowls are being used as scoops for bulk, dry ingredients. Handles of scoops in contact with bulk foods. [CA] Use scoops with handles, and keep the handles out of food to prevent contamination.

PIC states that his FSC has expired. Food handler cards could not be provided. [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. 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.

Two large bags of frozen fries observed to be thawing on a lower counter unit next to the fryer. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

1. Raw shell eggs stored directly over uncovered chopped and whole cabbage in the walk-in cooler. 2. Raw chicken in standing water [intended for employee use only (as per the PIC)] maintained directly over a container of RTE lettuce in the back prep area of the kitchen. [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.

Employee wearing gloves observed handling dirty mop bucket filled with brown mop water AND mop, as well as touching a trash can, and then proceeded to handle cooked, ready-to-eat vegetables (broccoli, carrots, etc.) in a large plastic bucket in the upper prep insert of the prep unit across from the cook-line. Employee was instructed to wash his hands (translated by the PIC). Employee proceeded to immerse his gloved hands in 0 ppm chlorine in the 3 compartment sink basin, and then wiped his gloved hands to dry on his shirt (given that no paper towels were available at the hand sink - See K06M). Employee was instructed on proper hand washing techniques. [CA] Employees shall remove gloves, and then wash their hands properly using soap, warm water, and paper towels after contacting surfaces that may be contaminated. [COS] Employee changed his gloves and properly washed his hands in the hand sink. PIC discarded vegetables.

Large amounts of raw chicken that measured 64F-67F observed to be maintained diredctly on the left-side drainboard of the 3 compartment prep sink. No active prep observed. PIC stated that an employee was about to begin preparing the chicken, and that it had been taken out of the walk-in 20 minutes prior for prep. After 45 minutes elapsed, prep of the chicken had still not commenced. [CA] Potentially hazardous food (PHF) shall be held at or below 41F when not being actively prepped. [COS] PIC relocated chicken to walk-in cooler. ____________ Minor violation: Sliced tomatoes and various cooked vegetables (broccoli, carrots, etc.) measured 44F-47F in the upper prep inserts of the prep unit across from the cook-line. Ambient of the lower part of the prep unit measured 39F. Various raw fish, raw chicken, and raw shrimp measured 45F-46F in all 6 of the drawer inserts underneath the cook-line. Per the PIC, all of the PHF stated had been at 41F prior to when he and his employees began cooking 1 hour prior. [CA] Potentially hazardous foods intended for cold holding shall be held at or below 41F to prevent the growth of bacteria. Continue to monitor using the available probe thermometer to ensure that the food reaches 41F or below. *NOTE: Equipment MUST be capable of maintaining PHF at or below 41F.

Curry sauce observed to be cooling (per the PIC) in a large, deep metal container on the counter. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.

Hot water faucet at the three compartment prep sink was not functional. Cold water faucet was functional. Note: Hot water at the three compartment dish washing sink measured at 120F. [CA] Plumbing fixtures shall be maintained in good repair. [COS] PIC turned on the diverter valve underneath the sink. Hot water at the 3 compartment prep sink measured 120F.

Hand sink in the men's bathroom is capable of outputting water at a maximum of 74F, as measured at the time of inspection. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Containers of food observed to be stored directly on the floor of walk in cooler and freezer. [CA] Keep food and containers of food at least 6" off of the floor.

Front handwash sink missing paper towels. [CA] All handwash sinks shall be fully stocked with soap and paper towels. [COS] Handwash sink in back was available for use and operator restocked paper towels.

Cookline prep cooler observed to be leaking. [CA] Repair cookline prep cooler.

Chlorine measured to be 25ppm in 3-comp sink. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.

Handles of coolers and walk ins observed to have built up grime. Some shelves observed to have rust and food debris. [CA] Clean surfaces and handles and keep clear of debris.

Tartar sauce and other sauces in single service containers at by register measured to be 63F. Per operator sauces were placed out there at noon, about 3.5 hours prior. [CA] PHFs shall be held at 41°F or below for cold holding. [COS] Sauces were VC&D. See VC&D report.