SAILFISH RESTAURANT

Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee grabbing garbage can to move away and continued to work with foods afterwards without washing hands; chef educated; employee washed hands; **Corrected On-Site**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (51F - Cold Holding); steak (51F - Cold Holding)at cooler at raw shell fish bar; food not prepared or portioned today; food out of temperature for approximately 2 hours; food moved in ice;

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (51F - Cold Holding); steak (51F - Cold Holding)at cooler at raw shell fish bar; food not prepared or portioned today; food out of temperature for approximately 2 hours; food moved in ice; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- sushi rice ; since 11:00; time marked;

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- sushi rice ; since 11:00; time marked; **Corrected On-Site**

High Priority

In-use utensil stored in standing water with oil less than 135 degrees Fahrenheit- at 78 F at sushi station Removed

Basic - In-use utensil stored in standing water with oil less than 135 degrees Fahrenheit- at 78 F at sushi station Removed **Corrected On-Site**

Basic

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. hummus (52-56F - Cooling)at 10:40 at 56 F at 12:09 since 9:30 ; in cooler at sushi station; at this rate food will not reach 41 F or below; food moved in ice bath;

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. hummus (52-56F - Cooling)at 10:40 at 56 F at 12:09 since 9:30 ; in cooler at sushi station; at this rate food will not reach 41 F or below; food moved in ice bath; **Corrective Action Taken**

Intermediate

No handwashing sign provided at a hand sink at the lower bar used by food employees.

Basic - No handwashing sign provided at a hand sink at the lower bar used by food employees.

Basic

Wiping cloth sanitizing solution stored on the floor- at cook line; stored properly

Basic - Wiping cloth sanitizing solution stored on the floor- at cook line; stored properly **Corrected On-Site**

Basic