MR FISH PERUBIAN KITCHEN AND MARKET
1605 N ST RD 7
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/13/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler gaskets torn on door Warning - From follow-up inspection 2025-02-13: Observed at callback same **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign provided at front counter hand wash sink Warning - From follow-up inspection 2025-02-13: Observed at callback same **Time Extended**
Food safety inspection conducted on 2/13/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 2/12/2025
High Priority
4
Intermediate
2
Basic
5
Total
11
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance at front ice bin. Operator cleaned Corrected On-Site Warning
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. 10 ounce cup used as scoop for corn in kitchen. Operator removed cup Corrected On-Site Warning
- 14-11-5:Basic - Equipment in poor repair. Walk in cooler gaskets torn on door Warning
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap underneath back exit door Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign provided at front counter hand wash sink Warning
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw beef over unwashed produce in walk in cooler. Operator removed raw beef Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler- cooked rice (47F - Cold Holding). Per operator item in cooler over night. See stop sale. 2. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler- portioned raw beef (45-48F - Cooling). Per operator raw beef cooling since 11pm last night. See stop sale Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler- cooked rice (47F - Cold Holding). Per operator item in cooler over night. See stop sale. Walk in cooler-tomato soup (48F - Cold Holding). Per operator tomato soup in cooler less than four hours . Operator moved soup to freezer to quick chill. Observed gaskets torn on unit. Items not prepared or portioned today **Corrective Action Taken** Repeat Violation Admin Complaint
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler- portioned raw beef (45-48F - Cooling). Per operator raw beef cooling since 11pm last night. See stop sale Warning
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand sink by triple sink. Operator provided Corrected On-Site Warning
Food safety inspection conducted on 2/12/2025 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).
Inspection on 8/23/2024
High Priority
3
Intermediate
2
Basic
5
Total
10
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Grooved and discolored cutting board by triple sink.
- 14-69-4:Basic - Ice buildup in reach-in freezer/cooler and/or walk-in freezer/cooler. Ice buildup around cooling unit in left walk in cooler.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife and plastic bowl in container of standing water on prep table near cook line. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink in prep area has heavy buildup of mold like substance.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container sugar at front counter not labeled. Repeat Violation
- 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. In left walk in cooler, raw whole muscle beef out of case on top of case of beer, cases of raw oysters on shelf above open cases of bottled beer, and container of portioned raw seafood on top of case of beer. Manager rearranged cooler to properly separate raw items. Corrected On-Site Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. It front cold display case, container of raw shrimp above containers of cooked tostones and potatoes. Employee rearranged for proper separation. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table by cook line under no temperature control, heavy cream (76F - Cold Holding). Per employee out of cooler 1.5 hrs from opening. Employee returned to reach in cooler to rechill. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by triple sink. Manager replaced paper towels. Corrected On-Site Repeat Violation
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation
Food safety inspection conducted on 8/23/2024 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).
Inspection on 2/19/2024
High Priority
6
Intermediate
3
Basic
6
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing bracelets.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water on prep table opposite ovens. Manager dumped water and replaced with clean and placed on stove to hot hold. **Corrective Action Taken**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board opposite ovens at cook line. Manager removed cloth. Corrected On-Site
- 21-10-4:Basic - Soiled dry wiping cloth in use. Soiled wiping cloths on prep table opposite ovens.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and margarine on working cart not labeled. Employee labeled bottles. 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 oven at cook line, rice (78F - Cooling). Per employee, cooked night before and left in oven overnight to cool and dry. See stop sale.
- 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee wiped hands on soiled wiping cloth before handling plates to prepare order. Reviewed proper handwash procedures with employee and employee washed hands. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after handling cases of beer and other items without washing hands first.
- 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. In walk in cooler, container of portioned raw seafood stored over cases of canned beer. Manager moved beer to separate cooler. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in freezer, bag of raw chicken above open bag of raw mixed seafood. Manager inverted for proper separation. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In oven at cook line, rice (78F - Cooling). Per employee, cooked night before and left in oven overnight to cool and dry.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin provided to be posted.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink beside triple sink.Manager replaced. Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 2/19/2024 revealed 15 total violations (6 high priority, 3 intermediate, 6 basic).
Inspection on 7/20/2023
High Priority
3
Intermediate
4
Basic
7
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -Observed accumulation of dead flies on glue trap in bug zapper device. Operator infested change glue trap. Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 08B-38-4:Basic - Food stored on floor. -Observed case with mayonnaise stored on walk-in cooler and freezer floor. Operator removed and stored properly. Corrected On-Site Repeat Violation
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 35B-02-4:Basic - Insect control device installed over food preparation area. Observed a bug zapper installed in prep area.
- 08B-12-5:Basic - Stored food not covered. -Observed a uncovered container with cooked sweet potatoes in walk-in freezer.
- 14-17-4:Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface. Repeat Violation
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on garbage container in dishwashing area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw seafood mixture stored over uncovered container with cooked sweet potatoes in walk-in freezer. Operator removed and stored properly. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed soup hot held at 99°F at cookline. Per operator, soup place at cookline 2 hours prior to the inspection. Operator reheat soup to 182°F. Corrected On-Site
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Observed employee wash her hands in 3 compartment sink.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed cutting board soiled with old food residue.
- 31B-03-4:Intermediate - No soap provided at handwash sink. -Observed no soap at a hand wash sink in dishwashing area. Operator supply soap to sink. Corrected On-Site
- 01C-05-4:Intermediate - Oyster not maintained in chronological order according to the last date they were served in the establishment.
Food safety inspection conducted on 7/20/2023 revealed 14 total violations (3 high priority, 4 intermediate, 7 basic).