GRANT – On Thursday, the Old Fish House was cited for 15 health department violations.
The violations were corrected on-site and the restaurant “met inspection standards,” according to the health inspector’s notes.
Of the violations and warnings cited Thursday, 5 were High Priority, 3 were Intermediate, and 7 were Basic.
They are as follows:
- Basic – Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic – Drain cover(s) missing.
- Basic – Floor area(s) covered with standing water.- cookline and by walk-in cooler door.
- Basic – Floor tiles missing.- cookline
- Basic – In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.- scoop with no handle laying in potatoes **Corrected On-Site**
- Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit.- probe thermometers **Corrected On-Site**
- Basic – Unwrapped single-service utensils not presented so that only the handles are touched.
- High Priority – Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.- rice made last night 43-47 Fahrenheit
- High Priority – Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.- rice
- High Priority – Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.- server area handwash sink
- High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled.- touched raw chicken then touched plate, discarded plate and washed hands, changed gloves **Corrective Action Taken**
- High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed.- quat 400+++ppm, corrected to 300 ppm **Corrected On-Site**
- Intermediate – Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches and covered- rice
- Intermediate – Records/documents for required employee training do not contain all of the required information.- Hunter and Renee
- Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.- Kaley N. Expired 7/6/2018
As previously mentioned, all violations were corrected on-site during the inspection.
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