SALEEM'S FISH SUPREME LLC

Observed hatch door of the ice machine broken and taped to maintain door open.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Corrective action: Spoke with PIC about having ice machine fixed.

Observed facility not removing date labels from containers; some date back to April 2025. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS informed the owner of the need to thoroughly clean all equipment to sight and touch.

Observed facility in need of cleaning throughout(grease/dust buildup under fryers, splatter on walls). (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed owner of the need to routinely clean.

Observed damaged floor throughout the area behind the service counter. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. EHS informed the owner of the need to repair the floor tiles.

Observed pen and wireless phone (dirt accumulated within buttons on phone and around) on top of the cutting board at the kitchen area.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Corrective action: Phone and pen were moved to a different location and ask PIC to have cutting board cleaned.

Observed hatch door of the ice machine broken and taped to maintain door open.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Corrective action: Spoke with PIC about having ice machine fixed.

Observed hood vent at kitchen with grease accumulation (including hanging grease).

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Corrective action: Spoke with PIC about having vent cleaned at a more frequent schedule if their normal one isn't sufficient.

EHS observed fish filets x2 in reach in cooler next to bread rack see through door above required 41 degrees Fahrenheit. Violation: time/temperature controlled for safety food shall be maintained at 41 degrees or below unless being cooked, cooled, prepared, or time is used as public health control. CA: employee turned cooler temperature down and let cool as time allowed.

EHS observed facility lacking test strips for chlorine being used as sanitizer. Violation: sanitizing solution concentrations shall be able to be measured accurately using a testing device or other approved method. CA: obtain chlorine test strips.