FISH MARKET RESTAURANT health score and inspection history

Provide safe, unadulterated, and honestly presented food./// Condensation dripping on raw fish stored in the RI cooler located in front of the grill on top shelf. -COS discarded.

Remove the dumped/spilled waste grease from the outside premises./// Observed grease spillage on the ground in front of the dumpster and grease inside the storm drain.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.)./// Ceiling tiles in front of cooking equipment next to the catering area have peeling paint./// Repair/replace floor tiles throughout the kitchen prep area broken/missing.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)./// Repair pipe at dish machine under sink with sprayer hose. 5-205.15(B) Repair condensate leak in (WI cooler for seafood in kitchen prep area) refrigeration units.

Store between-use utensils in a container of water at 135 F or above./// Tongs stored in seltzer water with limes/lemons in the oyster bar area.

3-501.17(A) Properly date mark all TCS food prepared in-house when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation./// Cooked potatoes located on rolling rack in WI cooler. COS dated before the end of inspection.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)./// (3) Containers of ingredients located under the cabinet without common names.

(A)(2) Maintain TCS food at 41 F or below./// Salad in located in salad cooler 52F-54F. PIC stated cooler was stocked at 11am.-COS placed backed in WI to cool back down to 41F or below.

Wash hands for at least 15 seconds after any potential contamination (i.e., handling soiled utensils, after using the toilet room, before donning gloves, etc.)./// Observed employee touch raw fish and cooked fish.//-COS cooked fish was discarded.

Provide access to hand sinks near the battering station at all times.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises. /// Observed live roaches in the area by the handwashing sink in the fry and dry storage areas.

Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles./// Provide beard restraint for employees with facial hair.

(A)(2) Maintain TCS food at 41 F or below./// Cole Slaw made in-house, stored in RI cooler in dry storage room prep/made on 02/11/26, 1st pan temped at 49F in the center and 2nd pan temped at 52F in the center. - COS discarded

3-203.12(C)(1) Maintain SHELLSTOCK tags in chronological order for at least 90 days from the date the last shellfish was sold or served./// SHELLSTOCK tags stored in canister not in chronological order. - COS SHELLSTOCK tags were placed in chronological order before the end of inspection.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris./// Clean interior/exterior of RI coolers/cooking equipment/hot holding units throughout kitchen prep areas.

(E) Remove ROP packaged fish from package prior to thawing under refrigeration or immediately after thawing under running water./// Flounder (raw) thawing in ROP packaging in the meat market area.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//// Observed debris, standing water, dust, dirt, and grime on floors, walls, ceilings, and attached ceiling fixtures throughout the kitchen prep area.

3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days, including the date of preparation./// Creole Sauce (cooked tomatoes, cooked okra) prep on 1/20.-COS discarded

Provide hot water for sanitization in the dish machine, which achieves a utensil surface temperature of at least 160 F. / Repair dish machine and wash, rinse, and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action)./// Hot water for sanitization in the dish machine temp reached 152F.

(A)(2) Maintain TCS food at 41 F or below./// 4 pans of cooked grits stored in RI cooler next to back door temped between 44F-55F.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises. /// Rodent activity (dropping) observed in the back dry storage room in kitchen prep area.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./// Clean floors throughout the kitchen prep area under/behind cooking equipment, cold/hot holding equipment, ware-washing area, and prep tables./// Clean walls throughout kitchen prep area behind cooking equipment, cold/hot holding equipment, ware-washing area, and prep tables./// Repair/replace stained/molded ceiling tiles above dish machine.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. /// Repair/replace blown/missing light under ventilation hood.