BJ'S RESTAURANT & BREWHOUSE 542

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At bar, 2 soda guns have build up at nozzle. Employee cleaned during inspection. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. At fry station on cook line, wisk and plastic containers in handwash sink. Employee removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line pass thru across from fry station, cell phone and keys on pass thru counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At prep area, lids on bulk flour containers have build up. At wait station, interior of slide top,reach-in cooler soiled. Reach-in cooler is not in use at time of inspection. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At bar, double door reach-in cooler by service end of bar has soiled bottom shelf.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At prep area, handwash sink near walk-in cooler slow draining.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); Operator primed pump, retested- Dishwasher (Chlorine 100ppm) Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line reach-in cooler, seared tuna (47F - Cold Holding); raw tuna (46F - Cold Holding). Employee stated items in cooler overnight and not removed today.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach-in cooler, seared tuna (47F - Cold Holding); raw tuna (46F - Cold Holding). Employee stated items in cooler overnight and not removed today.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, multiple cutting boards have black stains. At prep area, dicer blade and plunger have food debris. Operator had dicer washed. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At cook line, employee rinsed knife in handwash sink. At wait station, plastic lids in handwash sink. Operator removed lids. Corrective Action Taken

Intermediate - No soap provided at handwash sink. At cook line handwash sink, no soap. Manager supplied. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. In prep area, on clean dish shelves, containers stacked before air drying. Operator spoke to dish washer, explained to let dry before stacking. Corrective Action Taken Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At cook line reach-in cooler, scoop,in artichoke dip has handle touching product. Operator removed scoop. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, ledges of conveyer oven have build up of food debris. At cook line, multiple reach-in cooler gaskets soiled. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. At prep area, on upper shelf, container identified as BJ's seasoning not labeled. Operator labeled. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink by back door, no paper towels. Manager stocked during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep area, employee drink on shelf above prep table. Manager had employee move drink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep area, cell,phone and backpack on shelf above prep table. Manager had employee move to proper storage. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple containers stacked before air drying. Repeat Violation

Basic - Floor area(s) covered with standing water. Standing water on floor at walkway from cook line to prep area.

Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Floor and floor drains in dish area. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Multiple plastic containers and lids cracked or melted. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, sides/gap of fryers have build up. Repeat Violation

Basic - Open dumpster lid. Lid open on dumpster.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler drawers on cook line have build up of food debris. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on counter at bar. Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling soiled items at one end of dish machine and immediately handled clean items on the other end without washing hands. Inspector coached employee on proper hand washing procedures. Corrective Action Taken

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. In walk in cooler, raw shrimp stored over raw sushi grade tuna. Items moved and stored correctly. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in back mop sink area. Manager states roof was leaking and tile will be replaced when repairs completed. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee energy drink in reach in freezer on cook line. Drink removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near prep area. Manager coached employee on air drying. Corrective Action Taken Repeat Violation

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor and floor drain under server station in kitchen. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Multiple lids in walk in cooler and prep areas.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of pizza conveyor oven on cook line. Manager states oven will be cleaned Sunday. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in middle of bar. Hand washing sink in men's restroom in dining area. Inspector emailed sign. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment in kitchen. Multiple gaskets for reach in coolers/freezers in kitchen. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler drawers on cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. White wet wiping cloth at end of bar. Cloth moved and stored correctly. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook constantly touching beard and immediately handling food containers and clean utensils. Manager coached employee on proper hand washing procedures. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server handling cut limes on expo line with bare hands. Manager coached employee on proper food handling procedures. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, tri-tip steak 48F. Steak was on rack that was pulled from walk in cooler for approximately 30 minutes. Steak placed back into walk in cooler to cool. On pizza make line, cooked chicken 47F. Chicken placed into service from walk in cooler approximately 15 minutes prior. Chicken moved to walk in cooler to cool. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream in bar reach in cooler opened yesterday. Cream dated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in prep area. Board voluntarily discarded. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink in dish area. Towels provided. Corrected On-Site

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee trained by ServSafe (only).

Basic - Clean wiping cloth supply not properly stored. Red sanitizer bucket on prep surface in pass through window. Bucket moved and stored correctly. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2022. Manager located current license and posted. Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook in kitchen. Manager gave cook beard guard and cook placed on. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near prep area. Repeat Violation

Basic - Floors not maintained smooth and durable. Floor in kitchen area has divots/cracks. Repeat Violation

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under long server station across from pass through window. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On pipe behind condenser in walk in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holsters in bar area. Employee began cleaning holsters. Corrective Action Taken Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Clean containers just coming out of dish machine. Manager removed labels and pans washed again. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Soup spoons in server area across from pass through window. Spoons removed and placed into dish area to be washed. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled soiled utensils at front of dish machine and immediately handled clean utensils at rear of machine without washing hands. Manager coached employee on proper hand washing procedures. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately four live flies in bar area. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw ground beef stored over ready to eat jambalaya broth. Beef moved and stored correctly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine in kitchen. Interior of cooler drawers on cook line. Interior of reach in coolers in bar. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans/containers near dish area. Repeat Violation

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under server alley equipment. Manager instructed employee to clean. Corrective Action Taken Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. One filter missing on cook line above cooking equipment.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Multiple gages are damaged on dish machine. Manager states gages are on order. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment. Soda gun holster in bar area. Bartender began cleaning holsters. Corrective Action Taken Repeat Violation

Basic - Standing water in floor drain/floor drain draining very slowly. Floor drain in dish area. Manager removed debris from drain to restore water flow. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies observed in establishment: one in service bar area and one in server station near front door.

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing yellow chemical cleaner stored on pass through window by clean utensils and food. Spray bottle containing yellow chemical cleaner stored on server stations near condiments and clean utensils. Bottles moved and stored correctly. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk stored in reach in cooler in server area opened two days prior. Milk dated. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of multiple reach in coolers and cooler drawers on cook line. Interior of cheesemelter on cook line. Interior of pizza conveyor oven. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Cook used hand washing sink on cook line to drain water from mozzarella cheese.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink on server station in kitchen. Towels provided. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand washing sink in prep area. Soap provided. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing green chemical cleaner stored in storage closet of women's restroom. Bottle labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic ramekin used as scoop for spice on cook line. Ramekin discarded. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2021.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans/containers near prep area. Repeat Violation

Basic - Floors not maintained smooth and durable. Floor by dish area and inside beer cooler is cracked exposing concrete.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer. Floor and floor drains under dish/triple sink. Floor under server station in kitchen. Floor under bar top. Floor in storage closet in men's restroom. Wall behind cooking equipment. Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster. Trash build up behind storage areas in dumpster/back dock area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer behind condenser. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink in bar area. Inspector emailed sign. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets for multiple reach in coolers on cook line. Area below grill on cook line. Hood filters above cooking equipment. Interior of multiple cabinets/drawers in bar and server stations. Shelves for clean storage pans in prep area. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Clean storage pans/containers near prep area.

Basic - Utensils in poor condition. Multiple wood pizza boards stored on pizza oven in kitchen. Boards discarded. Corrected On-Site Repeat Violation