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Date: January, 12 2022


Score : 75

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Points Deducted Food Safety Requirements Corrective Action Corrected during Inspection
3 2. Proper Cold Holding temperature (41 F/ 45 F) All refrigeration use be kept at or below 41 f No
3 6. Time as a Public Health Control; procedures & records Do not leave frozen fish in un refrigerated box No
3 9. Food Separated & protected, prevented during food preparation, storage, display, and tasting Clean all ceiling areas above food prep areas No
3 14. Hands cleaned and properly washed/ Gloves used properly All employees must wash hands before each shift No
2 22. Food Handler/ no unauthorized persons/ personnel Provide valid food handlers cards for every food handler No
2 27. Proper cooling method used; Equipment Adequate to Maintain Product Temperature Keep all fish in adequate cooling units No
2 29. Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips Provide a working thermometer in each cooling unit No
2 31. Adequate handwashing facilities: Accessible and properly supplied, used Provide hand drying towels at hand sink No
1 34. No Evidence of Insect contamination, rodent/other animals Control flies No
1 37. Environmental contamination Seal all openings on walls and back door No
1 38. Approved thawing method Do not thaw fish at room temp No
1 42. Non-Food Contact surfaces clean Sweep floors and all common areas No
1 44. Garbage and Refuse properly disposed; facilities maintained Remove excess machinery and trash outside back door No

Other Inspections for BOAT N NET PLANT - 5657 OLD BROWNSVILLE RD.

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