BIG FISH & CHICKEN

Violations (6)

• 4-2BCorrected on site

  Food-contact surfaces: cleaned & sanitized

  Violation of Code: [511-6-1.05(6)(n)] Observed dishes being washed in tri-sink in main kitchen with a sanitizer bay containing 0ppm of quat sanitizer. C/A: Quat sanitizer used in manual ware washing shall have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling COS: replaced with bleach sanitizer @100ppm Corrected On-Site. New Violation.

• 6-1ACorrected on site

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed multiple TCS foods cold holding above 41 F (see asterisked* items) in the RIC in main kitchen. Observed fries (pulled from freezer and not cooked) cold holding above 41 F in fry basket in main kitchen. C/A: TCS foods that are cold holding shall be maintained at 41 F or below. COS: Cheese and slaw prepped within the past 2 hours moved to WIC to cool. All other foods discarded Corrected On-Site. New Violation.

• 6-1CCorrected on site

  Proper cooling time and temperature

  Violation of Code: [511-6-1.04(6)(d)] Observed rice in pot in the main kitchen not cooling at a rate in which it would be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. C/A: TCS foods that are cooling must cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: rice put in unit to cooler faster. Corrected On-Site. New Violation.

• 12CRepeatCorrected on site

  Wiping cloths: properly used and stored

  Violation of Code: [511-6-1.04(4)(m)] Observed wiping cloths stored in sanitizer bucket containing 0ppm of quat sanitizer in the main kitchen. C/A: Wiping cloths held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n) COS: replaced with bleach, Cl tested at 100ppm Corrected On-Site. Repeat Violation.

• 15CRepeat

  Nonfood-contact surfaces clean

  Violation of Code: [511-6-1.05(7)(d)] Observed heavy grease accumulations on the sides of equipment, pipes, and floors in the main kitchen. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat Violation. Correct By: 09/25/2026

• 17DCorrected on site

  Adequate ventilation and lighting; designated areas used

  Violation of Code: [511-6-1.07(4)(b)] Observed employee food stored in the WIC in main kitchen next to and in contact with onions and balsamic dressing container. Observed employee beverage cup (not single use) stored on the hand sink counter in the front food service area. C/A: Employee foods and personal items shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: Employee food and drink separated from food service items/equipment. Corrected On-Site. New Violation.