Owen’s Fish Camp

Basic – Food stored on floor

Containers of potatoes and pans of fish stored on the floor in the walk-in cooler

Manager placed the items on a shelf. Corrected On-Site

Basic – Time/temperature control for safety food thawed in an improper manner

Fish thawing in standing water

Employee placed the fish under running water. Corrected On-Site

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee handled dirty dishes then clean dishes without washing their hands. Employee washed their hands and re-washed the dishes. Corrected On-Site

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

Employee handled horseradish root intended to be served grated and uncooked to customers with their bare hands while cutting

Employee voluntarily Ethel horseradish. Corrective Action Taken

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Raw ground beef stored over raw oysters in the walk-in cooler

Employee removed the ground beef. Corrected On-Site

Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service

Emailed consumer advisory to the operator, operator printed and posted the consumer advisory before the end of the inspection. Corrected On-Site