SAILFISH RESTAURANT

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mahi (50F - Cold Holding); salmon (54F - Cold Holding); Cheese (47F -Cold Holding) burgers (45F - Cold Holding); breaded fish (46F - Cold Holding); Hot Dogs ( 46F-Cold Holding) in coolers #1 and #2 at frying station; shrimp (44F - Cold Holding); burgers (44F - Cold Holding); in fish walk-in cooler ; as per operator food not prepared or portioned today; food out of temperature for approximately one hour; foods placed in ice and moved to different cooler;

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mahi (50F - Cold Holding); salmon (54F - Cold Holding); Cheese (47F -Cold Holding) burgers (45F - Cold Holding); breaded fish (46F - Cold Holding); Hot Dogs ( 46F-Cold Holding) in coolers #1 and #2 at frying station; shrimp (44F - Cold Holding); burgers (44F - Cold Holding); in fish walk-in cooler ; as per operator food not prepared or portioned today; food out of temperature for approximately one hour; foods placed in ice and moved to different cooler; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority

No handwashing signs provided at a hand sinks at cook line used by food employees.

Basic - No handwashing signs provided at a hand sinks at cook line used by food employees. **Repeat Violation**

Basic

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cole slaw (48-50F - Cooling)9:26 to 50 F at 10:00 since 9:00; in cooler#1 at frying station; at this rate food will not reach 41 F or below; food moved in ice and different cooler

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cole slaw (48-50F - Cooling)9:26 to 50 F at 10:00 since 9:00; in cooler#1 at frying station; at this rate food will not reach 41 F or below; food moved in ice and different cooler**Corrective Action Taken** **Corrective Action Taken** **Repeat Violation**

Intermediate

No soap or paper towels provided at handwash sink at frying station; operator provided

Intermediate - No soap or paper towels provided at handwash sink at frying station; operator provided **Corrected On-Site**

Intermediate

Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at handwash sink at cook line; operator fixed;

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at handwash sink at cook line; operator fixed; **Corrected On-Site**

Intermediate