15TH STREET FISHERIES REST

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. -grilled filet mahi mahi (150-132F - Cooking), employee immediately placed back fish on grill, second temperature 161F Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm), observed sanitizer gallon, almost empty, manager installed new sanitizer gallon, chlorine sanitizer at 50 ppm. Corrected On-Site

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwasher employee doesn't have chlorine test strips, neither know how to check if dishwasher is sanitizing properly. Manager instructed dishwasher employee on how to check the correct amount of sanitizer inside dishwasher machine. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Bar area- metallic drainer holding used lemons and straws, employee removed drainer. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Two large ice machines with black like substance, employee cleaned and sanitized both machines. Corrected On-Site Repeat Violation

Basic - Light shield damaged/in disrepair. Two light shield missing above large ice machines. Employee cleaned and sanitized. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Lower freezer- bottom shelf- ice cream spills, employee cleaned and sanitized. Corrected On-Site

Basic - Stored food not covered. Walk in cooler- several single service bowls salad without cover, employee began to place cover on each bowl. Corrective Action Taken

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Substantial build up of rust in all storage shelves inside both units.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Lettuces machine-; cut lettuce (46-49F - Cold Holding) , per manager food held less than 4 hours, lettuces tank removed and placed inside walk in cooler for a quick chill. Corrective Action Taken

Intermediate - Packaged food not labeled as specified by law. Cook line- Plastic bottle of cooking wine, employee labeled. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small ice machine in rear kitchen , build up of black like substance.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area, preparation area and dishwasher area. AC vents and tiles -build up of grease and dust.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch at salad station. After manager instructed, employee removed. Corrected On-Site

Basic - Insect control device installed over food preparation area. Device over storage shelf of maple jar , brown and white sugar jars. Employee removed. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on prep table in front of walk in coolers- employee removed. Corrected On-Site

Basic - Soiled dry wiping cloth in use.On prep table, next to grill flat, employee removed. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Second walk in cooler all shelves with build up of rust.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Down stairs Two door cooler left at 1:40pm clam chowder base 47F heated cooling for 3 hours to 48F at 2:3. At 1:40pm coleslaw 50F ambient cooling for 1 hour to 51F at 2:35pm. Operator placed food in freezer to quick chill Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled with debris. Operator cleaned Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food in cooler with sellable food. Operator removed employee food Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee in kitchen preparing food without hair restraint. Employee put on hat Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cook line soiled

Basic - Old labels stuck to food containers after cleaning. Observed at pantry area

Basic - Working containers of food removed from original container not identified by common name. Spray bottle of cooking oil unlabeled. Operator labeled Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle soiled with black mold like substance, at downstairs bar.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator unable to find written procedures for time as a public health control. Emailed procedures to operator.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at upstair hand wash sink, at pastry station.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of flip top cooler at upstairs pantry station.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salad flip top cooler 2// hard boiled eggs (46F - Cold Holding). Per operator, food not prepped or portioned today; food stored in cooler for approximately 5 hours. Stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salad flip top cooler 2// hard boiled eggs (46F - Cold Holding). Per operator, food not prepped or portioned today; food stored in cooler for approximately 5 hours. Stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tomato sauce (127F - Hot Holding) at fryer station. Per operator, food out of temperature for approximately 1 hour. Employee removed and put on stove to reheat to 165F for hot holding. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing unknown blue solution stored at host stand. Employee labeled. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside left ice machine in kitchen. Employee cleaned and sanitized during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container stored inside salsa bucket, stored inside walk in cooler. Operator removed. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed clam tags not marked with last date served. - From follow-up inspection 2024-08-13: Observed clam tags not marked with last date served. Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Per operator, ecolab has been contacted to service machine. Advised operator to use triple sink to wash, rinse, and sanitize dishware. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (65°F - Cold Holding) at cook line. Per operator, butter stored overstacked for approximately three hours. Operator split the amount of butter into another container and stored in cooler to quick chill. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 Foodborne illness poster to operator. Corrective Action Taken

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Observed establishment using ROP for fresh fish stored in 10k bags without a variance. Emailed operator a variance request form to be sent to district office for approval. Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products. Per operator, thermometer is broken.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black and pink mold like substance on shield inside ice machine #1.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed buildup of food soil residue on reach in cooler door handles at server station. Operator had employee clean and sanitize handles during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Observed employee purse stored next to to go bowls on dry storage shelf across from ice machines in kitchen. Operator removed. 2) Observed employee cell phone stored on top of flip top cooler at cook line. Employee removed. Corrected On-Site Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee seen handling dirty dishes and moved around to handle clean dishes.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cases of raw chicken tenders above cases of potato skins. Manager moved to separate shelf. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Sin right downstairs walk in, cases of raw steaks above cut raw mahi. Manager inverted for proper separation. Corrected On-Site

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. On site ROP seafood (grouper, salmon, tuna, and snapper) in both walk in coolers. Packages dated 1-13,18, and 19. See stop sale.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam and mussel tags have no date marking.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin provided to be posted. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle on shelf in server area upstairs. Employee labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Metal bowl in container of flour. Manager removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee purse on ice machine downstairs 2) Employee bag on shelf above soup urns in server area beside kitchen downstairs 3) employee phone on clean meat slicer in prep area downstairs

Basic - Food stored on floor. Fryer oil on floor upstairs store room. Manager moved to shelves. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops in standing water in server area by kitchen.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in server area by kitchen has food debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee gatorade and bottled water stored above food in left downstairs walk in cooler.

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile missing and minor water damage in tiles above warewashing area in downstairs chicken. Warning - From follow-up inspection 2022-11-05: Observed same. Time Extended - From follow-up inspection 2022-11-22: Observed same. Establishment has plans in place to address issue with better ventilation. Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher went to move clean dishes without washing hands and putting on gloves. Stopped employee and reviewed proper procedures. Employee washed hands and put on gloves. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In upstairs walk in cooler, pans of raw chicken above cases of raw burgers. Chef inverted items for proper separation. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath at grill closest to dish pit, cut tomatoes (56F -Cold Holding). Per employee cut less than 2 hrs. Employee moved tomatoes into reach in cooler to rechill. Corrective Action Taken

Intermediate - No soap provided at handwash sink. At one of hand sinks in dish area. Chef replaced soap. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. 1) Bowl in container of chowder base in upstairs walk in cooler. 2) Bowl in container of flour next to fry station. Chef removed both bowls. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on work table by sauté station. Employee discarded bottle. Corrected On-Site

Basic - Food stored on floor. Containers of fryer oil in upstairs dry storage on floor. Chef moved to shelf. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. In upstairs walk in cooler, old label on container of food that has new label affixed. Chef removed label. Corrected On-Site

Basic - Stored food not covered. In upstairs walk in cooler large containers of chowder not covered. Per chef made at least 2 days ago. Chef covered containers. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board , cook line

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Second floor kitchen- Spray bottle containing toxic substance not labeled. Second floor kitchen Bottle containing yellow substance

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Employee labeled Corrected On-Site

Basic - Bathroom facility not clean. Dirty toilet

Basic - Clean utensils or equipment stored in dirty drawer or rack. Cooking /serving utensils stored in dirty rack above triple sink.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Above triple sink, exposed to water splashes

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Corvina and snapper fish. Employee cut sealed package Corrected On-Site

Basic - Food stored on floor. Container of pickles, RIC, employee placed on shelf Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine, employee removed, cleaned and placed inside plastic container Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. TwoIce cream scoops on top Ice cream low boy freezer. Employee removed Corrected On-Site** Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Under triple sink

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Downstairs dish machine, Observed at 0 ppm, operator using triple sink, called for repair . Establishment has 2 more dish machines upstairs that are working properly Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw fish over container of quinoa in reach in on upstairs cookline, items were inverted Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cookline: coleslaw (45°F); herb butter (45-47°F), items not fully submerged in ice. Items placed out less than 1 hr, more ice was added. Temp taken again, 40f Corrected On-Site

Intermediate - Clam/mussel tags not marked with last date served. Reviewed with chef

Basic - Equipment in poor repair gasket on single door reach in on down stairs cookline

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top ice machine, scoops removed, washed and sanitized Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In upstairs kitchen by prep table Repeat Violation

Basic - Nonfood-contact surface soiled with grease. Racks over both cooklines Repeat Violation

Basic - Stored food not covered, containers of au jus and sauces not covered, lids placed on items Upstairs walk in: soups not covered, covers placed on containers Corrected On-Site