ADRIAN FISH RESTAURANT FISH MARKET

Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Final rinse temperature 142F

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Final rinse temperature 142F **Warning**

High Priority

Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server drop off dirty dishes then handled clean cups and saucers without washing hands. **Warning**

High Priority

Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed fish stock (131F - Reheating)@12:20 since 11:30 rechecked 145F @1:00 at this rate product will not reach 165F within 2 hours. Operator increased the flame on burner. **Corrective Action Taken** **Warning**

High Priority

Employee washed hands with no soap.

High Priority - Employee washed hands with no soap. Observed server drop off dirty dishes and wash hands without soap. **Warning**

High Priority

Wet wiping cloth not stored in sanitizing solution between uses. On cook line per employee removed

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line per employee removed **Corrected On-Site** **Warning**

Basic

In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between flip top and low boy. Employee removed **Corrected On-Site** **Warning**

Basic

Spray bottle containing toxic sanitizer substance not labeled. On service cart.

Intermediate - Spray bottle containing toxic sanitizer substance not labeled. On service cart. **Warning**

Intermediate

In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in standing water 70F by steam table. Employee removed. **Warning**

Basic

Stored food not covered. Multiple containers of food uncovered in low boy freezer on cook line per operator

Basic - Stored food not covered. Multiple containers of food uncovered in low boy freezer on cook line per operator **Warning**

Basic

Time/temperature control for safety food thawed in an improper manner.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed lobster tails 38F and mahi 32F king crab 43F Stored in buckets of standing water at room temperature. Operator placed in walk-in cooler. **Corrected On-Site** **Warning**

Basic