SEVEN FISH

High Priority - Vacuum breaker missing at hose bib, located by the back entrance door.

Basic - Interior of oven has accumulation of black substance/grease/food debris.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over marinara sauce in flip top reach in cooler gaskets soiled, located at cooking line. During the inspection employee removed items and placed it correctly. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed chemicals stored on floor underneath three compartment sink. During the inspection employee removed them. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bib.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

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

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees with no hair restraint while engaging in preparing food

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Uncovered food stored near sink exposed to splash. Observed ice cream not covered inside of the reach in freezer

Basic - Working containers of food removed from original container not identified by common name. Observed flour container not labeled. Manager labeled container. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tong on oven door. Chef removed it. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table. Chef put it inside the sanitizer bucket solution. Corrected On-Site

Intermediate - No soap provided at handwash sink. Cook line.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

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. Dish machine in dish area, 0 ppm. Manager primed machine, 50 ppm. Repeat Violation

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and proceeded to cut onions without changing gloves and washing hands. Manager had employee wash hands, change gloves and rinse onion. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee tapped knife on garbage can and proceeded to cut onion with knife. Manager had employee wash, rinse and sanitize knife, and rinse onion. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over creamer in reach-in cooler next to ice machine. Manager placed eggs on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Can of raid stored on ice machine. Manager placed can of raid on shelf outside with chemicals. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice in container in dry storage.

Basic - Cloth used as a food-contact surface. Cloth laying on top of veggie roll inside of reach-in cooler across from cook line.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in reach-in cooler across from cook line. Employee removed drink from cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on prep table across from cook line.

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 in dish area handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cream in storage area reach-in cooler. Manager placed eggs on bottom shelf. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in reach-in cooler across from cook line grill. Employee placed chicken on bottom shelf.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from oven. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle stored at end of cook line. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack hanging from dry storage rack.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line ovens.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on kitchen prep table.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting bread that will not be heated to 145F with bare hands. Discussed with operator. Operator had employee wash hands and put on gloves. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects in the bar area. Also, two flying insects near back door. Operator tried killing flies during this inspection. Corrective Action Taken

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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip top reach-in cooler at closed end of kitchen soiled/ stained. Soda gun in bar area soiled Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in prep area. Operator replenished paper towels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored on shelf outside cook line. Operator labeled spray bottle of cleaner Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle used to dispense seasonings. Operator removed cups without handle Corrected On-Site

Basic - Equipment in poor repair. Gasket on left door of three door reach-in cooler across from oven torn Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over potatoes in the reach in cooler out side. The manager moved the eggs to the bottom shelf. Provided the safe refrigerator storage poster. Corrected On-Site Repeat Violation

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 half and half (51F - Cold Holding); butter (51F - Cold Holding). At the service station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed half and half (51F - Cold Holding); butter (51F - Cold Holding). At the service station.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board on the prep reach in cooler soiled. Also observed a dicer soiled.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates on the cook line not inverted or covered. The manager placed wax paper on top of each stack of plates. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Cutting board has cut marks and is no longer cleanable. Observed on the prep reach in cooler. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed prep reach in cooler gaskets torn. .

Basic - Working containers of food removed from original container not identified by common name. Observed a container in the kitchen entrance. Also observed next to the employee restroom. The manager labeled the containers Corrected On-Site