KING'S FISH HOUSE

1. Hot water at the kitchen three compartment sink 110F [CA] Maintain hot water at 120F or warmer 2. Hot water at the bar three compartment sink 108F [CA] Maintain hot water at 120F or warmer

Grime buildup above the mixer bowl {underneath the mechanism} [CA] Clean and sanitize the mixer thoroughly

Side station cooler at 57F. One half empty carton of milk stored in there at 57F the rest are juices [CA] Maintain all coolers at 41F or colder. Milk was discarded. Do not store any dairy products or potentially hazardous food in this until until it can maintain 41F or colder.

One of the hand sinks in the cook line area is missing soap dispenser [CA] Install a soap dispense - A squeeze bottle with soap was placed by the sink during the inspection

Bar gun nozzles who mold buildup [CA] Clean and sanitize the bar gun nozzles

Employee washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected