MR FISH PERUBIAN KITCHEN AND MARKET

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs (63F - Cold Holding). Observed open box of raw shell eggs left on storage shell. As per operator foods out of temperature control for less than 4hrs. Instructed operator to place food inside chest freezer for quick chill. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored under dripping water line. Observed in reach in freezer, raw grouper in open food grade container, stored uncovered while water from condenser on fan unit drips directly onto raw fish. See stop sale.

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

Basic - Food stored under dripping water line. Observed in reach in freezer, raw grouper in open food grade container, stored uncovered while water from condenser on fan unit drips directly onto raw fish. See stop sale.

Basic - No handwashing sign provided at a hand sink used by food employees. Employee must wash hand sign in men's bathroom

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Stored food not covered. Raw fish in walk in cooler stored uncovered.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw open shrimp over ready to eat cheese in freezer. Operator inverted Corrected On-Site

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. Walk in cooler- creamer (52F - Cold Holding); seafood caldo (46F - Cold Holding). Per operator food items in cooler over night. See stop sale Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. creamer (52F - Cold Holding); seafood caldo (46F - Cold Holding). Per operator food items in cooler over night. See stop sale Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at kitchen flip top cooler soiled with mold like substance

Basic - Reach-in cooler shelves with rust that has pitted the surface. Front glass cooler shelves contain rust

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. 1. Walk in cooler shelves contain rust. 2. Walk in freezer shelves contain rust

Basic - Worn, torn and/or soiled floors/carpeting. Floor under cooking equipment in kitchen soiled with food debris and grease

Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler gaskets torn on door Warning - From follow-up inspection 2025-02-13: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign provided at front counter hand wash sink Warning - From follow-up inspection 2025-02-13: Observed at callback same Time Extended

High Priority - Raw animal food stored over canned/bottled drinks. In left walk in cooler, raw whole muscle beef out of case on top of case of beer, cases of raw oysters on shelf above open cases of bottled beer, and container of portioned raw seafood on top of case of beer. Manager rearranged cooler to properly separate raw items. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. It front cold display case, container of raw shrimp above containers of cooked tostones and potatoes. Employee rearranged for proper separation. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table by cook line under no temperature control, heavy cream (76F - Cold Holding). Per employee out of cooler 1.5 hrs from opening. Employee returned to reach in cooler to rechill. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by triple sink. Manager replaced paper towels. Corrected On-Site Repeat Violation

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

Basic - Cutting board has cut marks and is no longer cleanable. Grooved and discolored cutting board by triple sink.

Basic - Ice buildup in reach-in freezer/cooler and/or walk-in freezer/cooler. Ice buildup around cooling unit in left walk in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife and plastic bowl in container of standing water on prep table near cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink in prep area has heavy buildup of mold like substance.

Basic - Working containers of food removed from original container not identified by common name. Bulk container sugar at front counter not labeled. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In oven at cook line, rice (78F - Cooling). Per employee, cooked night before and left in oven overnight to cool and dry. See stop sale.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee wiped hands on soiled wiping cloth before handling plates to prepare order. Reviewed proper handwash procedures with employee and employee washed hands. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after handling cases of beer and other items without washing hands first.

High Priority - Raw animal food stored over canned/bottled drinks. In walk in cooler, container of portioned raw seafood stored over cases of canned beer. Manager moved beer to separate cooler. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in freezer, bag of raw chicken above open bag of raw mixed seafood. Manager inverted for proper separation. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In oven at cook line, rice (78F - Cooling). Per employee, cooked night before and left in oven overnight to cool and dry.

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.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink beside triple sink.Manager replaced. Corrected On-Site

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing bracelets.

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water on prep table opposite ovens. Manager dumped water and replaced with clean and placed on stove to hot hold. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board opposite ovens at cook line. Manager removed cloth. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Soiled wiping cloths on prep table opposite ovens.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and margarine on working cart not labeled. Employee labeled bottles. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on garbage container in dishwashing area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw seafood mixture stored over uncovered container with cooked sweet potatoes in walk-in freezer. Operator removed and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed soup hot held at 99°F at cookline. Per operator, soup place at cookline 2 hours prior to the inspection. Operator reheat soup to 182°F. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Observed employee wash her hands in 3 compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed cutting board soiled with old food residue.

Intermediate - No soap provided at handwash sink. -Observed no soap at a hand wash sink in dishwashing area. Operator supply soap to sink. Corrected On-Site

Intermediate - Oyster not maintained in chronological order according to the last date they were served in the establishment.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -Observed accumulation of dead flies on glue trap in bug zapper device. Operator infested change glue trap. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. -Observed case with mayonnaise stored on walk-in cooler and freezer floor. Operator removed and stored properly. Corrected On-Site Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - Insect control device installed over food preparation area. Observed a bug zapper installed in prep area.

Basic - Stored food not covered. -Observed a uncovered container with cooked sweet potatoes in walk-in freezer.

Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface. Repeat Violation

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. A poster has been given to the operator. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on sauce stored in walk-in cooler. Per operator, sauce was cooked on 01/10/2023. Operator correctly date marked Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed container with food items stored on walk-in freezer and kitchen floor.

Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked sauce and rice stored in walk-in cooler. Both items were cooked on 11/6/2022. Warning - From follow-up inspection 2023-01-11: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. -Observed container with cooking oil stored on dry storage floor. -Observed containers with food items stored on walk-in cooler floor. Warning - From follow-up inspection 2023-01-11: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-01-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. - From follow-up inspection 2022-07-12: Recent clam tags available and marked with dates.

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Two containers of frozen fish, thawing in the sink. Only one had water running - From follow-up inspection 2022-07-12: No roast hot holding. Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager filled Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In the prep area manager turned hot water on Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign on hand sink by the restroom manager put up a hand wash dign

High Priority - Food stored in ice used for drinks. Ottle of juice in ice bin, chef discarded ice. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.