Shark'S Fish & Chicken

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

EXTERIOR OF FOOD EQUIPMENT NOT CLEAN,DEEP FRYERS COOLERS,TABLES.MUST DETAIL CLEAN TO REMOVE DEBRIS,GREASE,OLD FOOD.MUST MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Found debris/old food on floors and heavy equipment. Must clean/maintain.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All hot food shall be stored at a temperature of 140F or higher. All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOODS-HALF COOKED CHICKEN WINGS (90) MAINTAINED AT IMPROPER HOT HOLDING TEMPERATURES OF 58F-86F...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED.SERIOUS CITATION ISSUED

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.BOTTOM OF PREP TABLES NOT CLEAN AND COOLER SHELVES/POP.MUST DETAIL CLEAN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED COOLER WALK-IN 50*F COOLER TAGGED NO POTENTIALLY HAZARDOUS FOOD CAN BE STORED IN THE WALK-IN MUST BE...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.FOUND COOKED CHICKEN BEING HELD IN COOLER AT 82.2*f TO 78.4*f 20 LBS WERE DISPOSED OF BY MANAGER,ALSO RAW FISH 49*F EGGS 55...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED CARDBOARD ON PREP TABLEA AND DRY STORAGE SHELVES INSTRUCTED TO REMOVE

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.OBSERVED EXCESSIVE ICE IN WALK-IN FREEZER INSTRUCTED TO REMOVE AND CLEAN ALL COOKING EXTERIOR, COOLER STORAGE RACKS, AND...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT REAR AND FRONT

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.PREMISES HAS SOME CLUTTER IN REAR INSTRUCTED TO REMO...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

FOUND FRONT AND REAR DOOR NOT TIGHT FITTED/RODENT/INSECT PROOFED- 1/4" GAP UNDER DOORS. INSTRUCTED TO MAKE BOTH DOORS TIGHT FITTED/RODENT/INSECT PROOFED. CITATION #63186-17 ISSUED.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS INSPECTION SUMMARY DATED 02-22-10 NOT POSTED FOR PLAIN VIEWING OF CUSTOMERS. INSTRUCTED TO ALWAYS POST WHERE CUSTOMERS CAN VIEW IT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST CLEAN AND MAINTAIN INTERIORS OF ALL COOLERS, SHELVES IN COOLERS, PREP TABLES, STORAGE CARTS, SRY STORAGE SHELVES, BULK STORAGE CONTAINERS ETC.

LINEN: CLEAN AND SOILED PROPERLY STORED

SOILED TOWELS AND APRONS SCATTERED THROUGHOUT ON SHELVES, BOTTOMS OF PREP TABLES, ON PREP TABLES AND IN CORNER AREAS. INSTRUCTED TO PROVIDE HOT SANITIZED WATER FOR GENERAL CLEANING THROUGHOUT THE DAY. ALL SOILED LINEN SHOULD BE PLACED IN A BAG FOR LA...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST ORGANIZE AND MAINTAIN ALL STORAGE AREAS. INSTRUCTED ON PROPER STORAGE OF WET MOPS; STORE MOP HEAD UPWARD TO DRY. OBSERVED A TUBE IN REAR WALL WHICH IS CONNECTED TO THE OUTSIDE GREASE RECEPTOR AND IS DRAINING INTO A PLASTIC BOTTLE INSIDE ESTABLIS...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair. INSTRUCTED TO WEAR BEARD GUARDS/COVER FACIAL HAIR OR CUT SO HAIR IS NOT AS LONG.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

VIOLATION PARTIALLY CORRECTED. MUST CORRECT AND MAINTAIN.

LINEN: CLEAN AND SOILED PROPERLY STORED

VIOLATION PARTIALLY CORRECTED. MUST CORRECT AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

VIOLATION PARTIALLY CORRECTED. MUST CORRECT AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

VIOLATION PARTIALLY CORRECTED. MUST CORRECT AND MAINTAIN.

LINEN: CLEAN AND SOILED PROPERLY STORED

VIOLATION PARTIALLY CORRECTED. MUST CORRECT AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

VIOLATION PARTIALLY CORRECTED. MUST CORRECT ENTIRE VIOLATION AND MAINTAIN.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

REAR ENTRANCE DOOR NOT RODENT PROOFED AT CENTER OF DOOR; INSTRUCTED TO SEAL AREA TO PREVENT POSSIBLE RODENT ENTRY. MUST PROVIDE A LOG BOOK FROM PEST CONTROL COMPANY WITH ALL NECESSARY DOCUMENTS (LICENSES, MSDS SHEETS).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST CLEAN AND MAINTAIN INTERIORS OF ALL COOLERS, SHELVES IN COOLERS, PREP TABLES, STORAGE CARTS, SRY STORAGE SHELVES...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN ALL UTENSILS LAYING AROUND ON PR...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT KITCHEN AND STORAGE NEED DETAIL CLEANING UNDER AND AROUND EQUIPMENT. MUST CLEAN FLOOR IN WALK-IN COOLER UNDER SHELVES ...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALLS AROUND AND BEHIND EQUIPMENT WHERE NEEDED. CLEAN CEILING VENT IN WASHROOM TO REMOVE DUST.

LINEN: CLEAN AND SOILED PROPERLY STORED

Soiled and clean linens, coats, and aprons shall be properly stored. SOILED TOWELS AND APRONS SCATTERED THROUGHOUT ON SHELVES, BOTTOMS OF PREP TABLES, ON PREP TABLES AND IN CORNER AREAS. INSTRUCTED TO PROVIDE HOT SANITIZED WATER FOR GENERAL CLEAN...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. THERMOMETERS MUST BE PROVIDED FOR ALL COOLERS AND FRE...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST ORGANIZE AND MAINTAIN ALL STORAGE AREAS. ...