The Fish House of Bonita Springs

Ceiling/ceiling tile shows damage or is in disrepair. In the market prep room

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. Inside walk in cooler at the market prep room was 30 - 8 oz portions of Black Grouper and the case was clearly labeled to remove from package prior to thawing; 65 - 4 oz portions of ahi tuna in packaging clearly labeled to remove prior to thawing and 15 - 8 oz portions of salmon in packaging clearly labeled to remove prior to thawing. All fish was till under reduced oxygen packaging and completely thawed. This is a repeat violation from the previous inspection dated

025

No handwashing sign provided at a hand sink used by food employees. At hand sink in the market employee bathroom.

Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen area has unsealed concrete floor. This is a repeat violation from the previous inspection dated

025

Nonfood-grade containers used for food storage - direct contact with food. In walk in cooler 15 five gallon buckets of ice stored in reused empty chemical buckets.

Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler 15 five gallon buckets of ice stored in reused empty chemical buckets. Inside walk in cooler at the market prep room was 30 - 8 oz portions of Black Grouper and the case was clearly labeled to remove from package prior to thawing; 65 - 4 oz portions of ahi tuna in packaging clearly labeled to remove prior to thawing and 15 - 8 oz portions of salmon in packaging clearly labeled to remove prior to thawing. All fish was till under reduced oxygen packaging and completely thawed. This is a repeat violation from the previous inspection dated

025

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In small Bain Marie - yellow rice (117 F - Hot Holding); chili (119 F - Hot Holding) per operator food was hot holding for 90 minutes. Operator reheated to: chili (149 F - Reheating); yellow rice (151 F - Reheating)