Fish City Grill

*35 Jewelry Prohibition

employees cant wear jewelry (bracelets)

*36 Cloths in-use for wiping between uses stored

store wet wiping cloths in sanitizer bucket

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

Dispose item in walk in cooler after date mark expiration

*06 Time as PHC:provide written procedures on site

use time for cut fruit in bar area

*41 Food storage containers, identified with common name of food.

label the squeeze bottles

*24 Food Labeling- with common name of the food

label squeeze bottles

*41 Food Labeling - Bulk Food w/ Card or Sign

label bulk containers

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

dented canned goods

*39 Soda nozzles and ice bin clean to remove soil

clean soda nozzles

*42 Nonfood-contact surfaces material

clean bottom of RIF

*10 Clean Sight and Touch

clean ice machine

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

date mark

*36 Cloths in-use for wiping between uses stored

wiping cloths must be stored in sanitizer bucket

*45 Premises shall be maintained in good repair

light out under the vent hood

*47 Handwashing signage

need hand washing sign at hand sink

*21 RFSM - Not On Site

need RFSM on site

*37 Storing the food at least 15 cm (6 inches) above the floor

food must be 6 inches off the floor

*44 Trash can provided for papertowel waste

need trashcan by hand washing sink

*02 Cold Hold (41øF/45øF or below)

*44 Trash can provided for papertowel waste

*28 Original cont. of RTE/PHF/Day1= day of opening

*21 RFSM - Not On Site

*18 Toxic items labeling-non original container

*42 Dirty nonfood contact surfaces

Clean front panel of RIC in the back

*47 Other Violations

Post 'inspection report' sign, 'no smoking' sign, and 'choking hazard sign

*32 Equipment and Utensils Multiuse Materials durable

Using multi surface absorbent cloth under cutting boards

*20 Grease Trap Tickets

*29 Cold/hot hold unit thermometer easily viewable

Provide thermometers in all coolers and maintain in good repair

*02 Cold Hold (41øF/45øF or below)

Keep food product at 41 F or lower. Observed raw fish at 44.8 F

*21 RFSM - Not On Site

Provide RFSM on site

*31 Handwashing lavatory - used for other purpose

Observed drying bar pads hanged on splash wall of hand sink at bar

*34 Pest control-routine inspections for

Observed flies in kitchen

*14 When to wash hands before donning new gloves

Observed employee not wash hands before donning new gloves

*10 Clean Sight and Touch

Clean inside of microwave in front