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Inspection History

The inspection history for the permit you selected is displayed below. Each inspection may have zero or more violations. The following text gives a general description of the violations observed, representative examples of the violations, and generalized corrective actions to be taken by the operator.

The text below does not represent the actual violations seen during that inspection. All inspection reports are available at the local office of the Galveston County Health District.

Food Facility Details

Name FISHERMAN'S WHARF GRILL - RESTAURANT/BAR
Address PIER22 Harborside Dr

GALVESTON, TX 77550
  Google Map
Phone 409-765-5708

Inspection Details

10/20/2020 Regular Inspection Demerit Score: 5
 
Food contact surfaces and Returnables; Cleaned and sanitized at ______ ppm/temperature
Because bacteria and viruses can be present in old food soil, plates and other food contact surfaces must be properly cleaned and sanitized after each use.

Food contact surfaces must be cleaned and sanitized before they can be used.
 
Non-Food Contact surfaces clean
Nonfood-contact surfaces of equipment not kept free of an accumulation of dust, dirt, food residue, and other debris.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
 
Physical facilities installed, maintained, and clean
Not Maintaining premises and has unnecessary items and litter.

Maintain physical facilities clean and in good repair.
04/15/2020 Regular Inspection Demerit Score: 0
10/14/2019 Complaint Inspection Demerit Score: 0
09/04/2019 Complaint Inspection Demerit Score: 4
 
Personal Cleanliness/ eating, drinking or tobacco use
Proper hygienic practices must be followed by food employees in performing assigned duties to ensure the safety of the food, prevent the introduction of foreign objects into the food, and minimize the possibility of transmitting disease through food. Smoking or eating by employees in food preparation areas is prohibited because of the potential that the hands, food, and food-contact surfaces may become contaminated. Insanitary personal practices such as scratching the head, placing the fingers in or about the mouth or nose, and indiscriminate and uncovered sneezing or coughing may result in food contamination. Poor hygienic practices by employees may also adversely affect consumer confidence in the establishment.
Food preparation areas such as hot grills may have elevated temperatures and the excessive heat in these areas may present a medical risk to the workers as a result of dehydration. Consequently, in these areas food employees are allowed to drink from closed containers that are carefully handled.

Have employees follow good hygienic practices.
 
Hands cleaned and properly washed/Gloves used properly
The hands are particularly important in transmitting foodborne pathogens. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing in accordance with the procedures outlined in the Code.
Even seemingly healthy employees may serve as reservoirs for pathogenic microorganisms that are transmissible through food. Staphylococci, for example, can be found on the skin and in the mouth, throat, and nose of many employees. The hands of employees can be contaminated by touching their nose or other body parts.

Employes must properly wash hands throughout the work day to prevent the contamination of food and food contact surfaces. Gloves must be worn as required.

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