TRIDENT GRILL IV

Violations (7)

• d8577d91-499e-4233-b870-8db54d7df1fbCriticalCorrected on site

  Required records available: shellstock tags, parasite destruction

  3-402.12 (A) Except as specified in 3-402.11(B) and (B) of this section, if raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, the PERSON IN CHARGE shall record the freezing temperature and time to which the FISH are subjected and shall retain the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. SHELLFISH: OYSTERS tags are not dated at last usage as part of record keeping

  Approved Source

• fea55b50-3bfd-462a-a8cf-1b18ed29025dCriticalCorrected on site

  Toxic substances properly identified, stored, and used; held for retail sale, properly stored

  7-201.11 POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE­SERVICE and SINGLE-USE ARTICLES by: (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. SPRAY BOTTLES several spray bottles hung on side of food storage shelfing

  Food/Color Additives and Toxic Substances

• 0e17818e-7dc1-451d-afd9-2e6f7567fd80

  In-use utensils; properly stored

  3-304.12 During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD­CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11; RICE SPOON stored with spoon end propped against rice cooker handle

  Proper Use of Utensils

• c771d664-4402-48c6-9159-5f86ae53598f

  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. COOKLINE REACHINS [2] open top reachin, top inserts not maintaining food at 41F.

  Utensils, Equipment and Vending

• b066089f-47ff-442a-b804-595cc8e1de9f

  Non-food-contact surfaces clean

  4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. CAN OPENER observed with debris accumulated on blade area

  Utensils, Equipment and Vending

• f45929eb-0306-418b-8506-9fd7fc5a77e9

  Contamination prevented during food preparation, storage, and display

  3-305.11 (A) Except as specified in (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. WALKIN FREEZER significant ice / frost accumulation on packaged foods and storage areas

  Prevention of Food Contamination

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. OPEN TOP AREA inserts of raw fish, chicken were not maintained at 41F in open top area of reachin. cooked wings were above 41F 4/22/2026 3:14:40 PM -07:00 - chicken 48: 48 °F 4/22/2026 3:14:36 PM -07:00 - fish: 47 °F 4/22/2026 3:14:36 PM -07:00 - wings: 47 °F

  Time Temperature Control for Safety Food (TCS Food)