CAPE COD FISH COMPANY

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Toxic substance/chemical improperly stored by clean slicer. Operator removed chemical. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Can opener.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed container of precooked sausage not date marked.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen. Educated operator on having smooth easily cleanable ceiling. Repeat Violation

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

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/22. Repeat Violation Admin Complaint

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. Provided operator with written procedures. Corrected On-Site

Basic - Accumulation of gray-like substance in the interior of the ice chute at self serve soda machine.

Basic - Bowl or other container with no handle used to dispense French fries. Educated operator on using scoops with handles. Operator got scoop with handle. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Ice buildup in ice cream reach-in freezer. Educated operator on importance of defrosting reach in freezer. Repeat Violation

Basic - No copy of latest inspection report available.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed American cheese 44F cold hold less than 4 hours. Observed sliced tomatoes 45F cold hold, cut cabbage 45F cold hold less than 4 hours in reach in cooler across cook line. Operator turned down reach in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored by food. Corrected On-Site

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.

Intermediate - Food-contact surface soiled with food debris. Can opener.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Bowl or other container with no handle used to dispense French fries. Corrected On-Site

Basic - Ice buildup in ice cream reach-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

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 chlorine concentration at 0 ppm. Operator switched sanitizer and primed sanitizer. Rechecked concentration at 100 ppm. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed American cheese 45F cold codling and butter 45F cold holding less than 4 hours. Establishment just received delivery. Operator turned down walk in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored on top of ice machine. Operator removed. Corrected On-Site

Intermediate - Food-contact surface soiled with gray-like substance. Self-service soda ice chute.

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 chlorine concentration at 0ppm. Operator primed sanitizer. Rechecked concentration at 100ppm. Educated operator on proper sanitization of dishes. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris. Can opener. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Bowl or other container with no handle used to dispense french fries.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site

Basic - No hot running water at mop sink. Observed hot water temperature at mop sink reaching 82°F.

Basic - Standing water or very slow draining water in handwash at end of cookline near baxk reach in freezers.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons in kitchen. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour bins.