THE FISH JOINT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked grits (70F - Cooling); cooked rice (66F - Cooling) stored in covered containers in cook line reach in cooler. Per operator, items were cooling in cooler for more than 6 hours overnight. Operator discarded. See stop sale.

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Bread pudding dated 11/22 at reach in cooler and bread pudding dated 11/24 at cook line reach in cooler. Operator discarded. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs stored over bags of ready to eat cabbage mix in reach in cooler. Operator reorganized. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked grits (70F - Cooling); cooked rice (66F - Cooling) cooling in heavily filled covered containers in cook line reach in cooler. Per operator, items were cooling in cooler for more than 6 hours overnight. Operator discarded.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked grits (70F - Cooling); cooked rice (66F - Cooling) cooling in heavily filled covered containers in cook line reach in cooler. Per operator, items were cooling in cooler for more than 6 hours overnight. Operator discarded. See stop sale.

High Priority - Nonfood-grade bags used in direct contact with food. Plastic to go pats used to store buns in walk in freezer. Operator removed items from non food grade bag. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw scallops stored on top of container of ready to eat sausage in reach in glass cooler. Raw tuna stored above ready to eat sliced cheese in cook line reach in. Operator reorganized. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored on prep line cutting board. Operator removed. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0ppm. Operator dumped solution and prepared new one retesting at 200ppm. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - No conspicuously located ambient air temperature thermometer in holding unit in expo cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On the cook line, employees keys and an employees purse were stored on shelves above food preparation areas. The items were removed. Corrected On-Site

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At glass reach in cooler- coleslaw at 47-50F at 2:05 to 46-50F at 2:20 (cooling since 10:45)- food covered- at current rate of cooling food will not reach 41F within remaining 25 minutes- operator placed in walk in freezer to quick chill. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At front counter- Employee purse stored over single service cups - operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 45°f, Fish 45°f

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Mens

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors on both women's and men's restrooms. Operator tightened self closing door hinges. Corrected On-Site