THE FISH MARKET health score and inspection history

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.// Employees observed handling food without proper beard restraints.

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.//Several TCS foods in WI cooler observed stored datemarked giving too many days.//COS//Items were prepped the day of the compliance inspection or one day prior to the compliance inspection.// PIC placed correct dates on the items prior to the end of the inspection.

3-203.12(C)(1) Maintain SHELLSTOCK tags in chronological order for at least 90 days from the date last shellfish was sold or served.// Oyster Tags not in Chronological order during the FU inspection.

Clean 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 lighting under the hood vent.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// Wall mounted Chopper and Can Opener blade observed soiled during the compliance inspection.

Cease washing hands in food preparation, service sinks or any sink used for disposal of liquid waste.//Employee observed washing hands in the prep sink.//COS//Employee washed hands properly in the hand washing sink.

3-203.12(B) Record date last shellfish was served or sold on the tag.// All oyster tags observed without the last date of service. 3-203.12(C)(1) Maintain SHELLSTOCK tags in chronological order for at least 90 days from the date last shellfish was sold or served.//Oyster tags observed not in chronological order during the compliance inspection.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Personal items and Personal food observed stored amongst food for retail sale and on several pieces of food equipment

Discard RTE/TCS foods that have exceeded 7 days or for which the date of preparation cannot be determined.// Stuffing, Vodka Sauce, Lobster Bisque, Buffalo Sauce containing heavy cream, and Red beans observed past the date marking limit.//COS//PIC voluntarily discarded.

3-203.12(A) Leave SHELLSTOCK tags inside or attached to container until last shellfish is served or sold.// Shellstock tags observed not stored with shucked/prepped oysters.//COS//PIC voluntarily discarded.

ADPH 420-3-22-.03(1)(a) Cease the sale of commercially processed TCS food requiring refrigeration when past the date limit placed by the manufacturer or packager.//Expired Oysters 01/26/2026//COS//PIC voluntarily discarded.

Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.//Ice Scoop observed stored touching wall in the main food prep area. 3-304.12 Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.//Several utensils observed stored touching products of food items and seasonings.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors throughout the facility with special attention to areas with standing water.

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks.// Handwashing sinks in food prep area 74F-82F.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)//Plates, Food grater, and Glassware in bar area observed soiled during the regular inspection.//COS//All dishes were moved to the ware-washing area to be clean prior to the end of the 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 fan vent covers in RI cooler holding drinks and desserts.

Cease the reuse of single-service and single-use articles for food service.// Single service condiment container observed being used to handle food items.