Fish City Grill

Basic – Equipment in poor repair

Left make line by sauté station lid unable to stay open on its own without having to physically tie a string to the handle Warning

Basic – Shells of oysters shucked onsite used to serve food more than once

Observed containers of oyster shell in freezer. Warning

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Observed employee shucking oysters and touched oyster with bare hands. Manager educated employee and voluntarily discarded oysters. Corrective Action Taken Warning

Intermediate – Employee washed hands in a sink other than an approved handwash sink

Observed prep cook rinse hands in three compartment sink then grab paper towel to dry hands. Manager educated employee and had them wash hands in designated hand sink. Corrective Action Taken Warning

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants

Operator does reduced oxygen packaging and cook chill for: clam chowder, crab bisque, gumbo, red beans, roasted jalapeño. Warning