Sharks Fish & Chicken

Observed time/temperature control for safety (TCS) held above 41F inside the reach in cooler and prep top cooler: raw chicken wing 45F, Raw Shrimp 48F, Raw Chicken Breast 49F. Ambient air temperature of the reach in cooler is 49; prep top cooler: sliced red tomatoes 44F, cut lettuce 46F, sliced provolone 54F and sliced green tomatoes 46F. Ambient air temperature of prep top/cooler is 54F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below .Some items were recently prepped were placed into the walk in cooler other food items were discarded.

Observed no written notification for customers of the presence of major food allergens. The permit holder shall notify consumers in writing of the presence of major food allergens as ingredients in unpackaged food items that are served or sold to the consumer. Written notification must be viewed by customers for them to be notified of major food allergens.

Observed a lid missing on the right side of the dumpster, causing the dumpster not to be closed. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food service establishment. Contact the agency that provides the dumpster to request either a new lid or a new dumpster.

Observed no handwashing sign at any of the handsinks including the restroom. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Add handwashing signs at handsinks.

Observed several employee items being stored next to single-use items used for customer orders. Employees shall have designated areas to eat, drink, use tobacco, and store their personal items so that it does not contaminate items for customer use. Person in charge (PIC) removed items and placed them elsewhere.

Observed several items inside the walk in freezer being stored uncovered. Also observed open container of fish seasoning uncovered on top of the prep top cooler. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Corrected on site: Person in charge covered food items with foil.

Observed the ice scoop handle laying inside the ice bin touching ice used for consumer drinks. Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. Discard ice.

Observed heavy black buildup on the baffle inside the ice machine. In equipment such as ice bins and enclosed components of equipment such as ice makers: At a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discard existing ice in order to wash, rinse and sanitize interior of the ice machine.

Observed the previous inspection report posted at the drive thru window. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. Post current inspection report.

Observed no hand washing signage at the hand washing sink inside the restroom and at the sink of the main kitchen. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Post hand washing signage at hand sinks.

Observed an employee dispose of sanitizer water in the front handsink. A handwashing facility may not be used for purposes other than handwashing. Educate employees on proper handsink protocol.