Fish Corner Improves its Sanitary Rating

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Violation: 05-09-1No conspicuously located thermometer in holding unit. ALL COOLERS

Critical - Violation: 08A-29-1Observed uncovered food in holding unit/dry storage area.

Critical - Violation: 08B-09-1Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Violation: 10-04-1In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.

Violation: 13-03-1Observed employee with no hair restraint.

Violation: 14-35-1Observed ripped/worn tin foil used as shelf cover.

Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable.

Violation: 21-12-1Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Violation: 22-17-1Observed soiled reach-in cooler gaskets.

Critical - Violation: 22-26-1Observed buildup of soiled material on racks in the reach-in cooler.

Critical - Violation: 22-28-1Observed interior of reach-in cooler soiled with accumulation of food residue.ALL COOLERS

Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface. ALL KITCHEN EQUIPMENT

Violation: 24-05-1Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees.

Critical - Violation: 50-08-1Establishment operating without a current Hotel and Restaurant license. This violation must be corrected by : 12-26-2010.

Critical - Violation: 53A-01-2Manager lacking proof of Food Manager Certification.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - No conspicuously located thermometer in holding unit. ALL COOLERS

Critical - Observed uncovered food in holding unit/dry storage area.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.

Observed employee with no hair restraint.

Observed ripped/worn tin foil used as shelf cover.

Observed cutting board grooved/pitted and no longer cleanable.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed buildup of soiled material on racks in the reach-in cooler.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.ALL COOLERS

Observed build-up of food debris, dust or dirt on nonfood-contact surface. ALL KITCHEN EQUIPMENT

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Establishment operating without a current Hotel and Restaurant license. This violation must be corrected by : 12-26-2010.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

No Violations Were Observed