Shark's Fish and Chicken

Observed food employee change gloves without washing hands. Observed food employee go into dish area to discard food and dump pan into three-compartment before returning to preparing food without washing their hands. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food;and (ix) After engaging in other activities that contaminate the hands. Food employees were educated on when to wash procedures.

Observed facility with expired test strips for three-compartment sink. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Priority foundation item must be corrected within 10 calendar days.

Observed diced chicken, shredded cheese, and cut potatoes stored uncovered in reach-in cooler located in main kitchen area. Observed mozzarella sticks and beef patties stored uncovered in reach-in freezer located in main kitchen area. Except as specified under paragraph 2 of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Person in charge covered all food items.

Observed facility operating with swai fish misrepresented as grouper. Food shall be safe, unadulterated, and honestly presented. Must be corrected within 72 hours.

Observed food items located in the reach in cooler beside the fryers without lids. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS PIC put lids on the food items.

Observed several items in reach-in cooler beside fryer in main kitchen and walk-in cooler located in back of main kitchen colding holding at temperatures greater than 41*F (see temp log). Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Person in charge instructed employees to discard food items. Person in charge called maintenance to fix the reach-in cooler and stated that he will replace the old one.