Fish City Grill

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep table in kitchen area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed earbud case and cellphone on prep station

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked Cups at server station

Basic - Floors not maintained smooth and durable. Observed multiple broken and cracked tiles on cook line causing water and food debris to accumulate

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher cleaning dirty dishes then handling clean dishes without changing gloves and washing hands. Manager educated team member.

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 in process of doing cook chill on house made soups, beans and queso. HACCP plan received by state and pending approval.