Rickenbacker Fish Company Degrades its Sanitary Rating

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SHRIMP. ICE ADDED Corrected On Site.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. CHICKEN OVER SEAFOOD (RI FREEZER) EGGS OVER VEGETABLES (RI COOLER) SEAFOOD OVER VEGETABLES (RI COOLER)

Observed RI cooler gaskets torn / in disrepair.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed interior of microwave soiled.

Observed build-up of grease on HOOD surface.

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

Critical - Covered waste receptacle not provided in women's bathroom.

Critical - Hand wash sink lacking proper hand drying provisions. AT BOTH BARS

Critical - Handwashing cleanser lacking at handwashing lavatory. AT OUTSIDE BAR

Critical - Observed live flies in kitchen.

Critical - Outer openings not protected with self-closing doors. DOOR OPENED

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. K AT KITCHEN . For reporting purposes only.

Carbon dioxide/helium tanks not adequately secured. STORAGE AREA

Critical - Working containers of food removed from original container not identified by common name.

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

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.

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

Waste line missing at soda gun holster.

Critical - Hand wash sink lacking proper hand drying provisions.

Lights missing the proper shield, sleeve coatings or covers.

No Violations Were Observed

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw ground beef over fish

Critical - Observed cloth used as a food-contact surface.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Critical - Observed accumulation of debris in warewashing machine and associated equipment.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed encrusted material on can opener.

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

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

Observed utensils stored in crevices between equipment.

Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.

Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.

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

Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.

Critical - No oyster warning sign with required language provided.

Critical - Required consumer advisory for raw/undercooked animal food not provided.

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