BOILED FISH
8910 TURKEY LAKE ROAD STE 120
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 1/17/2025
High Priority
2
Intermediate
2
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle drinks stored next to slicer. Opened bottle drink stored over kitchen prep table./ **Corrected On-Site**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public./walk in cooler.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag stored over cooking oil, storage rack near exit door.
- 08B-38-4:Basic - Food stored on floor./pork loin, walk in cooler/ **Corrected On-Site**
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 36-62-4:Basic - Light not functioning./one light out, cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Grease build up around the hood system.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up./forks and spoons/front counter.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination./to go foil tray on top shelf not inverted/ **Corrected On-Site**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed broccoli, walk in cooler. Raw chicken stored over unwashed eggplant, walk in cooler.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over fried bean curd, walk in cooler. Raw chicken over cut cabbage, walk in cooler. Raw chicken over mushrooms, kitchen reach in cooler/across from walk in cooler. Raw pork over cut vegetables, cook line reach in cooler.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses./two new employees less than 60 days/form emailed to operator.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./clear liquid bottle on dirty dish cart/dining room.
Food safety inspection conducted on 1/17/2025 revealed 13 total violations (2 high priority, 2 intermediate, 9 basic).
Inspection on 7/12/2024
High Priority
3
Intermediate
4
Basic
5
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public./walk in cooler.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers.
- 08B-38-4:Basic - Food stored on floor. Cases of meat on walk in freezer floor. A bucket of red peppers on cook line floor. A bucket of bean sprouts on walk in cooler floor.
- 10-08-5:Basic - Ice scoop handle in contact with ice./ice machine/ **Corrected On-Site**
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses./stored on top of the ice machine.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./chlorine 0ppm, ran out of sanitizer, changed new bottle/rechecked Chlorine 100ppm/ **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and raw chicken stored over unwashed carrots, walk in cooler. Raw shell eggs stored over unwashed vegetables.
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale./one broke shell egg in walk in cooler.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Empty plastic bowl inside cook line hand sink. **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses./two employees working for less than 60 days.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./near dish machine.
Food safety inspection conducted on 7/12/2024 revealed 12 total violations (3 high priority, 4 intermediate, 5 basic).