BJ'S RESTAURANT & BREWHOUSE 486

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Three compartment sink behind the bar tested at 10ppm, manager added more chemical, retested at 100ppm. Corrected On-Site

High Priority - Dented/rusted cans present. 1 can of jalepenos the top seal area is dented. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior chip warmers on cooks line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent above cooks line soiled with dust. Repeat Violation

Basic - Equipment in poor repair. Stand up reach in freezer near battering station the bottom door plastic panel piece is cracked/broken. Red cutting board on bottom prep table with deep cut marks.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The cutting board storage shelf soiled with old food debris. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in cooler behind the bar holding canned drinks.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (56F - Cold Holding); sausage (47F - Cold Holding) items in coolers on cooks line, other items 41F operator placed ice bags on sausage and moved tuna to a freezer. Retemped tuna 51, sausage 41. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Floor tiles missing and/or in disrepair. In the middle of cooks line the floor is in disrepair.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler drawers under cooking equipment on cooks line the drawers door jams are soiled. Middle reach in cooler on cooks line the door gasket is soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with black substance at dish machine area.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee adjusted glasses on face, wiped hands on pants then continued touching clean spatula handles. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. noodles (45F - Cold Holding); shrimp (50F - Cold Holding); milk wash (49F - Cold Holding) items in various coolers on cooks line, other items in coolers are 41F or below, ice was added to items. All items dropped below 41F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pepsi and Diet Pepsi soda nozzles soiled on drink machine closest to steam table. Interior back of ice machine. Interior back corners of ice bin behind bar nearest service counter. Interior oven in prep area. Interior dessert reach in cooler on cooks line. Interior salamander closest to fryers. Multiple cutting boards on clean dish rack in prep area. Interior hot box on server line. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on ice machine, manager flipped buckets over. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Microwave handle on cooks line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf above clean glasses in reach in cooler on server alley, manager discarded drink. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple plastic containers on back clean dish rack.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In ice cream reach in freezer on server alley.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chip hot box corners/tracks. Walk in cooler and walk in freezer door handles and windows. The sides of conveyer belt oven. Gluten free storage rack is soiled. Sides of ovens in prep area. Repeat Violation

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cooks line pulled shirt down then grabbed food out of oven to start cutting/serving pizza.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (65F - Cold Holding) item in reach in cooler by fryers, operator stated that chicken was hawed in standing water and had been prepped 30minutes to a 1 hour ago. Operator placed in walk in freezer. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on bottom shelf of prep table stained. Interior ice bin behind bar. Interior corners of pizza reach in cooler on server line. Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. On handle of microwave across from grill on cooks line.

Basic - Equipment in poor repair. Wooden cutting board on reach in cooler on cooks line the edge is chipped. Raw meat cage rusted inside walk in cooler. Green cutting board at prep area with multiple cut marks. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under fryers. Beer walk in cooler floor under shelf by swinging unused door soiled. Wall soiled behind ice bin in bar area. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on metal hook on side of oven, tongs in location where the possibility of contamination could happen. Operator moved tongs. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoken handle in contact with carrots and candied nuts in cooler on server line. Operator moved spoons. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At sink on cooks line and in womens restroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stand up reach in freezer on cooks line the door jam and interior bottom soiled. Ice cream reach in freezer interior soiled. Black pipe lining soiled on ceiling of walk in cooler. Soda machine located next to root beer dispenser the soda nozzle backsplash is soiled. The plastic area surrounding lemonade nozzle is soiled. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting avocados with original sticker attached to food item, manager had employee stop and wash avocados. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. In salad reach in cooler on cooks line. Repeat Violation

Basic - Standing water in floor drain/floor drain draining very slowly. Drain under the front of dish machine, dirty water is overflowing from that drain to large drain right next to it.

Portable fire extinguisher gauge in red zone. For reporting purposes only. In server station by exit door. Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. In containers of cooked chip pieces used to absorb grease, manager started removing towels.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (54F - Cold Holding); salmon (47F - Cold Holding); beef (45F - Cold Holding); noodles (46,47F - Cold Holding) items in pull out drawers on cooks line, drawers not being fully closed during rush hour, Manager placed ice bags on items. Salmon 40, beef 41, shrimp 45, noodles 39-47Corrective Action Taken Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior Togo hot box. Pass through heat lamps. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in side server station by emergency exit door.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket hanging on hook with food contact surface facing upwards, manager flipped. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Large plastic chip bin corner is cracked. Plastic container on clean dish rack in back prep area cracked. Meat cage is rusted inside walk in cooler.

Basic - Floor soiled/has accumulation of debris. Under ice machine. Inside walk in freezer.

Basic - Hole in or other damage to wall. Under prep sink across from office. Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece attached to wall under prep sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on reach in coolers on cooks line. Hood filters above conveyer oven. Interior walk in cooler door window. Root beer soda dispensers around the handles/labels are soiled. Small portable cooler on shelf in beer walk in cooler soiled. Repeat Violation

Basic - Old food stuck to clean dishware/utensils. Small plastic containers on clean dish rack with food pieces, manager placed all containers at dish area to be washed.

Basic - Standing water in bottom of reach-in-cooler. Multiple reach in coolers on cooks line and small pizza reach in cooler on front line. Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water in Handwash sink on cooks line, manager called plumber during inspection.

Basic - Stored food not covered. Bin of chips on shelf across from ice machine, employee covered bin. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sitting on unused ice bin behind bar, manager moved to a bucket. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Recharge zone in side server alley by emergency exit door. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in cooler drawers under grill. Soda gun nozzle behind the bar, employee cleaned during inspection. Corrected On-Site Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Plastic containers on clean dish rack. Repeat Violation

Basic - Hole in or other damage to wall. At the end of the cooks line. Ceiling in disrepair near beer walk in cooler. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Sink on the cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above pizza oven on cooks line and above cooking equipment on the back cooks line. Reach in cooler gaskets soiled on various coolers on cooks line. Large root beer vats soiled inside walk in cooler. Repeat Violation

Basic - Single-service articles improperly stored. Togo silverware on floor in outside shed. Togo cups on floor in dining room server side room.

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler near fryers on cooks line and salad reach in cooler ins ever cooks line.

Basic - Water leaking from pipe and/or faucet/handle. At the Three compartment sink at the warewashing area.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher in dining room server side room.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line touched apron and didn't change gloves or wash hands before handing food. Manager stopped employee and had them wash their hands and change gloves. Corrective Action Taken

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Chicken (115F - Hot Holding) Manger stated it was out for an hour and reheated it. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in the kitchen area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg whites at 48F Cold holding, Manager stated item placed in cooler one hour prior to temperature being taken. Manager placed item in walk-in freezer to reduce temperature.* Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzle to iced tea machine in wait station.

Basic - Cutting board has cut marks and is no longer cleanable. In front of the reach in cooler in the cookline

Basic - Equipment and utensils not properly air-dried - wet nesting. In front of the dishwasher over the rack.

Basic - Food storage container/container lid cracked or broken. In the reach in freezer in the kitchen area near the fryers lid of container missing Manager replaced the lid Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. In the back kitchen area on the side of the oven. Placed on the oven. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs held on cook line grill. Manager turned the heat up on the grill. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On top of reach in cooler in the kitchen, over window

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Gaskets in the reach in cooler in disrepair in front of the fryer in the kitchen

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados on reach-in cooler across from oven. Repeat Violation

Basic - Utensils in poor condition. Grease on utensils in kitchen area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler located on cook line: fish (47°F - Cold Holding); chicken (46°F - Cold Holding); shrimp (47°F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41°F. Manager plugged cooler in. Items cooled: chicken (40°F - Cold Holding); fish (39°F - Cold Holding); shrimp (40°F - Cold Holding). Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light above dish machine missing cover.

Basic - Raw fruits/vegetables not washed prior to preparation. Sliced avocados in pizza prep area have sticker on outside. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in wait station, 0 ppm. Manager changed sanitizer water, 250 ppm. Corrected On-Site