Anderson's Chic-n-fish

Year by year

Inspections

1. Apr 16, 2026 Routine · 2 priority, 2 core, 1 repeat
   • Serious Priority

     COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE

     Food is obtained from an unapproved source, Eggs from owner's chicken are being used.

     Correction: Discard foods from unapproved source. Discussed that all items being used and served in a licensed food facility must come from a licensed source.

     Code 3-201.11 (A)

   • Serious Priority

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Food thermometer is washed with soapy water but not sanitized. Thermometer is also not sanitized before being used to temp food.

     Correction: Clean and sanitize all utensils and equipment before contact with food.

     Code 4-702.11

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Cooked chicken in the 3dr slider cooler were observed to be uncovered and stacked.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     The back shelfing area has excess flour and food debris .

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

2. Jul 11, 2025 Routine · 4 priority, 1 priority foundation, 4 core, 4 repeat
   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     White Arctic Air Refrigerator. Ready to Eat vegetables stored under raw shelled eggs.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     REHEATING FOR HOT HOLDING

     Beans and nacho cheese sauce was improperly reheated. These two food products listed were taken out of the refrigerator and put directly into warming cabinet.

     Correction: Adjust procedures and methods to properly reheat food. These foods need to be reheated to 165 degrees F for 15 seconds prior to being put in the warming cabinet for hot holding. Unsafe food shall be discarded. These beans and cheese were properly reheated and put in warmer.

     Code 3-403.11

   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     Beans and nacho cheese sauce in warming cabinet are hot held at 120 and 112°F, respectively.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. These items were reheated to 165 and put back in the warmer after temperature was increased in warming cabinet.

     Code 3-501.16 (A) (1)

   • Serious Priority

     TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS

     The plan for time as a public health control for 4 hours is not being followed. Gyro meat, sauteed peppers/onion, and sauces requiring temperature control are not on current Time as Public Health Control Plan - and four hour rule is being exceeded. Other foods on current plan are not being time stamped to track time limitation.

     Correction: Foods in unmarked containers, marked to exceeed 4 hours, food that has exceeded the 4 hour time limit or foods not properly hot or cold held before using time as a public health control shall be discarded. Gyro meat was discarded because it was past four hours.

     Code 3-501.19 (B) (1), (3) and (4)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding refrigeration storage, hot holding, reheating and cooling.

     Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (7)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Flour and other dry ingredients that aren't easily identifiable are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on back of hand wash sink.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The broasters/deep fryers/hood system is not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     The back kitchen shelving area is covered in flour and food debris.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

3. Apr 19, 2024 Routine · 2 priority, 1 priority foundation, 3 core, 3 repeat
   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Arctic Air 1 door refrigerator. Ready-to-eat carrots stored under raw shelled eggs.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     Cheese sauce in warming cabinet is hot held at 117°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Cheese sauce was put on flat top grill and brought up to 135 degrees before putting back in warming cabinet.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The food slicer in the very back part of the kitchen is visibly soiled with dried cheese.

     Correction: Maintain food contact surfaces in a clean condition. Sanitize after every use.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Flour, corn meal and other dry ingredients are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     TCS FOOD - SLACKING

     Shrimp and fish were on the counter in water to thaw.

     Correction: Adjust procedures or methods to properly slack food products before preparation. If these products are not being thawed in a refrigeration unit they must be slacked under cold water to be thawed properly.

     Code 3-501.12

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The kitchen area (especially towards the back dry store area) are soiled with grease and flour accummulations.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12