THE FISH GRILL

Violations (7)

• 14-01-5Corrected on site

  Bowl or other container with no handle used to dispense food. In kitchen, on flip top cooler soufflé cut used to dispense blue cheese. Employee removed cups.

  Basic - Bowl or other container with no handle used to dispense food. In kitchen, on flip top cooler soufflé cut used to dispense blue cheese. Employee removed cups. **Corrected On-Site**

  Basic

• 01C-06-5

  Clams/mussels/oysters removed from original container for long-term storage. In prep area reach in cooler, oysters are not kept with current tags. Discussed with operator about keeping current tags with product until last oyster served.

  Basic - Clams/mussels/oysters removed from original container for long-term storage. In prep area reach in cooler, oysters are not kept with current tags. Discussed with operator about keeping current tags with product until last oyster served.

  Basic

• 06-09-1

  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In back storage/ cooler area, fish not removed from reduced oxygen package before thawing. Operator stated fish defrosted less than two hours. Instructed operator to remove fish from package, and establishment needs to remove fish prior to thawing.

  Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In back storage/ cooler area, fish not removed from reduced oxygen package before thawing. Operator stated fish defrosted less than two hours. Instructed operator to remove fish from package, and establishment needs to remove fish prior to thawing.

  Basic

• 50-09-4

  Current Hotel and Restaurant license not displayed. Current license not posted or printed

  Basic - Current Hotel and Restaurant license not displayed. Current license not posted or printed

  Basic

• 10-07-4

  In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water with in use utensils 1180F. Employee turned flame on higher to reach 135°F or higher.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water with in use utensils 1180F. Employee turned flame on higher to reach 135°F or higher. **Corrective Action Taken**

  Basic

• 22-02-4Corrected on site

  Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen, can opener on prep table has food debris on blade. Operator washed and sanitized can opener,

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen, can opener on prep table has food debris on blade. Operator washed and sanitized can opener, **Corrected On-Site**

  Intermediate

• 31A-09-4Corrected on site

  Handwash sink not accessible for employee use at all times. At bar, handwashing sink blocked with cups. Operator removed cups from sink

  Intermediate - Handwash sink not accessible for employee use at all times. At bar, handwashing sink blocked with cups. Operator removed cups from sink **Corrected On-Site**

  Intermediate