COPPERFISH KITCHEN

5250 TOWN CENTER CIR #143

★★★☆☆ (3.0/5)

Based on 6 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10771221

Inspection #: Visit ID: 10733299

16-55-4:Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm). Instructed operator to set up triple sink to sanitize. Warning - From follow-up inspection 2025-02-03: Chlorine 0 ppm **Time Extended**
03G-50-1:Intermediate - - From initial inspection : 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. ROP of Cooked short rib ROP raw fish ROP cooked purées Warning - From follow-up inspection 2025-02-03: ROP of raw meat kept over 48 hours **Time Extended**

Inspection #: Visit ID: 8830546

16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm). Instructed operator to set up triple sink to sanitize. Warning
03G-50-1: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. ROP of Cooked short rib ROP raw fish ROP cooked purées Warning

Inspection #: Visit ID: 8721834

14-11-5:Basic - Equipment in poor repair. Reach in cooler door across from stove
10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between prep tables on cook line Corrected On-Site
16-46-4:Basic - Old labels stuck to food containers after cleaning. On drying rack
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour sugar containers Corrected On-Site
02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened two days ago Corrected On-Site
01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area by triple sink Corrected On-Site

Inspection #: Visit ID: 8471671

06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
16-46-4:Basic - Old labels stuck to food containers after cleaning. On drying rack Removed Corrected On-Site
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Powder sugar container
01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Four cans of yellow peppers in dry storage
10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils water on cook line 78F

Inspection #: Visit ID: 8343994

08B-38-4:Basic - Food stored on floor. In the walk in freezer, meat stored on the floor. Meat was not delivered today. Chef moved the meat to the shelf. Corrected On-Site
03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, crab soup (44-45F - Cooling). The soup was prepared yesterday and was cooling overnight. The soup was discarded. See Stop Sale.
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, crab soup (44-45F - Cooling). The soup was prepared yesterday and was cooling overnight. The soup was discarded. See Stop Sale.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the bar in the bar caddy, blue cheese stuffed olives (53F - Cold Holding). The olives were in the caddy at room temperature. The olives were removed to the lower cooler to chill and cold hold. **Corrective Action Taken**