BIG FISH & CHICKEN

6 findings recorded on Sep 22, 2026. 5 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed dishes being washed in tri-sink in main kitchen with a sanitizer bay containing 0ppm of quat sanitizer. C/A: Quat sanitizer used in manual ware washing shall have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling COS: replaced with bleach sanitizer @100ppm Corrected On-Site.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(6)(n)

   Observed dishes being washed in tri-sink in main kitchen with a sanitizer bay containing 0ppm of quat sanitizer. C/A: Quat sanitizer used in manual ware washing shall have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling COS: replaced with bleach sanitizer @100ppm Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

2. Violation recordedItem 6-1A ↗

   Cold holding

   Observed multiple TCS foods cold holding above 41 F (see asterisked* items) in the RIC in main kitchen. Observed fries (pulled from freezer and not cooked) cold holding above 41 F in fry basket in main kitchen.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed multiple TCS foods cold holding above 41 F (see asterisked* items) in the RIC in main kitchen. Observed fries (pulled from freezer and not cooked) cold holding above 41 F in fry basket in main kitchen. C/A: TCS foods that are cold holding shall be maintained at 41 F or below. COS: Cheese and slaw prepped within the past 2 hours moved to WIC to cool. All other foods discarded Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

3. Violation recordedItem 6-1C ↗

   Cooling time and temperature

   Observed rice in pot in the main kitchen not cooling at a rate in which it would be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. C/A: TCS foods that are cooling must cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.

   Inspector’s full note

   Inspection item: Proper cooling time and temperature

   Code 511-6-1.04(6)(d)

   Observed rice in pot in the main kitchen not cooling at a rate in which it would be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. C/A: TCS foods that are cooling must cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: rice put in unit to cooler faster. Corrected On-Site. New Violation.

   Official report · Item 6-1C ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.