LUCKY FISH BEACH BAR & GRILL

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1), ICE BATH // Raw Chicken (64F - Cold Holding); Raw Shrimp (72 F - Cold Holding). Per operator, foods not prepped or portioned today. Foods stored in walk in cooler and moved to pan with ice on prep table. Food stored for approximately 1 hour on prep table. Advised manager to place foods back in walk in cooler to quick chill. Food was moved back to walk in cooler. 2). In flip top cooler # 2, Shredded Cheese (46F - Cold Holding), per operator, foods not prepped or portioned today. Food stored in walk in cooler and moved to flip top cooler on cook line and held for approximately 1 hour. Food was moved back to walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1), ICE BATH // Raw Chicken (64F - Cold Holding); Raw Shrimp (72 F - Cold Holding). Per operator, foods not prepped or portioned today. Foods stored in walk in cooler and moved to pan with ice on prep table. Food stored for approximately 1 hour on prep table. Advised manager to place foods back in walk in cooler to quick chill. Food was moved back to walk in cooler. 2). In flip top cooler # 2, Shredded Cheese (46F - Cold Holding), per operator, foods not prepped or portioned today. Food stored in walk in cooler and moved to flip top cooler on cook line and held for approximately 1 hour. Food was moved back to walk in cooler. **Corrective Action Taken**

High Priority

Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth chlorine sanitizer in bucket reading over 200 ppm. Manager corrected sanitizer to 100 ppm.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth chlorine sanitizer in bucket reading over 200 ppm. Manager corrected sanitizer to 100 ppm. **Corrected On-Site**

High Priority

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In flip top # 1, Cooked Green Beans (47F - Heated Cooling). Per operator, foods cooked yesterday and stored in walk in cooler overnight. Food was discarded. See Stop Sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In flip top # 1, Cooked Green Beans (47F - Heated Cooling). Per operator, foods cooked yesterday and stored in walk in cooler overnight. Food was discarded. See Stop Sale.

High Priority

Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee putting shredded lettuce on tacos without gloves. Educated employee on wearing gloves with ready to eat food. Employee put on gloves.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee putting shredded lettuce on tacos without gloves. Educated employee on wearing gloves with ready to eat food. Employee put on gloves. **Corrected On-Site**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked chicken wings in flip top, # 3 . Manager moved raw fish to bottom shelf.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked chicken wings in flip top, # 3 . Manager moved raw fish to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In flip top # 1, Cooked Green Beans (47F - Heated Cooling). Per operator, foods cooked yesterday and stored in walk in cooler overnight. Food was discarded. See Stop Sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In flip top # 1, Cooked Green Beans (47F - Heated Cooling). Per operator, foods cooked yesterday and stored in walk in cooler overnight. Food was discarded. See Stop Sale.

High Priority

No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in bar. Manager provided paper towels.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in bar. Manager provided paper towels. **Corrected On-Site**

Intermediate

No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in bar. Manager provided sign at handwashing sink.

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in bar. Manager provided sign at handwashing sink. **Corrected On-Site**

Basic

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees' handbags stored on shelf over prep table in back prep room in kitchen. Manager removed handbags from shelf.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees' handbags stored on shelf over prep table in back prep room in kitchen. Manager removed handbags from shelf. **Corrected On-Site**

Basic