Fish Bone Grill

*07 Food safe, good condition, unadulterated, and honestly presented

can of nacho cheeese observed with dented rim

*19 Water & Plumbing in good repair- per code

repair leak at prep sink (continuous drip observed)

*22 Handlers-Certificate Not On Site

update expired food handler certificates

*32 Approved Food Contact Equip.

replace residential equipment with commercial

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cover all food inside walk in cooler and dry ingredient bins when not in use

*41 Food Label - Bulk food w/ manufatuter labeling

label all food containers with common name squirt bottles and seasoning shakers

*42 Dirty nonfood contact surfaces

fan covers inside walk in cooler observed with dust accumulation vent hood observed with grease build up

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

can not store equipment between 2 pieces of equipment- Knives

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

wet sanitation cloths must be in solution when not in use

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

remove paper from under hot sauce and ice bath, and no card board on floor

*42 Floors/walls/ceiling/nonfood dirty

clean mildew on walls in WIC dust on ceilings and vents

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

raw chicken next to fish, raw eggs above produce

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

duster about sugar packets

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

*15 Contact RTE Products w/ Bare Hands

bare hand contact- emploee was arranging french fries with bare hands

*10 Clean Sight and Touch

Clean algae/mildew in ice machine clean bread container

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

can not have knife with tape on the handle can not use cloth to catch condensation

*18 Toxic items storage adjacent to food/utensils

chemicals next to utensils

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

raw fish above and next to and alfredo sauce

*39 Keep utensils handles upright or protected

can not use soufflé cup for scoop must have handle

*42 Dirty nonfood contact surfaces

CLEAN: shelves in WIC, dust on a/c vents, exterior of microwave and other equipment , build up on bulk containers

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Raw chicken and shrimp above cole slaw

*10 Clean Sight and Touch

ICe machine needs to be cleaned- algae

*38 Thawing. under running water criteria

Items must be thawed under running water. No still water

*45 Lockers to be used to store personal items

Employees need lockers or designated area for personal items. Not on top of food products or utensils

*42 Dirty nonfood contact surfaces

clean up grease on the floor, bulk goods roller

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

can not use cloths under cutting board- must be non absorbent

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

running water or utensils in a clean dry place

*19 Backflow prevention device - installed

need a back flow prevention device on back hand sink with hose

*02 Cold Hold (41øF/45øF or below)

raw shrimp 66 F in RIC nobody could explain why they were at that temperature

*35 Hair Restraints effective

*14 When to wash hands between raw and RTE foods

cook washed his still gloved hands... did not remove gloves

*26 Consumer Advisory Disclosure---asterisking

must connect to food items

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw shell eggs stored over avocados raw chicken stored over sauces raw shrimp over cooked crawfish tails raw scallops adj cooked crab

*28 Date marking > 24 hrs,on site,temp 41F

Missing date marks on everything in RIC on prep line Missing and expired in WIC discard all expired food

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cover all food that's not currently in use

*10 Chlorine exposure time table

sanitizer bucket empty@dish O ppm

*06 Time as PHC: 4 hours provide written procedures methods of compliance

If using 4 hour time control, mark foods w/ 4 hr time and provide written procedure

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*45Floors easily cleanable

seal and resurface rough floors

*39 Soda nozzles and ice bin clean to remove soil

clean ice chute@ coke machine

*26 Consumer Advisory Disclosure---asterisking

connect disclosure to food items on menu with asterisk

*31 Hand sinks: number installed for convenient use

need handsink at expedite/ oyster area

*47 Conditions of Permit-in use of food equipment

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cover all food not in use

*02 Cold Hold (41øF/45øF or below)

raw shrimp too close to not lamps, 55 F hush puppy batter left@room temp

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw shrimp stored over precooked crawfish tails and shredded cheese separate raw and ready to eat foods in WIC raw eggs and oysters stored over vegetables