KJ'S STEAKHOUSE

Basic - Single-service food containers not stored inverted or protected from contamination at dry storage. Operator stored food containers inverted. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor at bar. Operator removed sanitizing solution to proper storage.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler; raw chicken stored over cooked potatoes. Operator removed cooked potatoes to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler; Raw chicken (51F - Cold Holding); cooked potatoes (51F- cold holding) Per operator items placed in reach-in cooler for one hour. Operator removed all items to walk-in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Soda gun at bar soiled with food debris.

Intermediate - Spray bottle containing toxic substance not labeled at server station. Operator labeled spray bottle. Corrected On-Site

Basic - In-use tong stored on equipment door handle between uses at cook-line. Operator removed tong. Corrected On-Site

Basic - Single-service coffee filters improperly stored at server station. Operator stored coffee filters properly. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw burger patties over raw pork in Walk-in cooler. Operator removed raw burger patties to bottom shelf. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable at bar area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal cell phone on prep area. Operator removed the cell phone. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw bacon boxes over ready eat butter. Operator removed them to bottom shelf. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler by end of cook line; cooked rice (50F - Cold Holding); cheese (49F - Cold Holding); homemade aioli with cooked garlic (48F - Cold Holding) Per operator it has been 3 hours items have been in reach-in cooler. Operator called technician for service and removed items to container with filled with ice. After 20 minutes, cooked rice (43F- cold holding); cheese (41F- cold holding) ; homemade aioli with cooked garlic (42F- cold holding) Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing his personal cup at handwashing sink at dishwasher area. Discussed with operator about handwashing sink only to wash hands. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Some kitchen ceiling tiles shows damaged and in disrepair.

Basic - Employee wearing watches other than a plain ring on their hands/arms while preparing food. Cooks wearing watches during prep and cooking. Discussed with operator and cooks removed their watches. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda machine by server station soiled. Bar floor under shelves soiled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak tartar stored over salads in walk in cooler. Operator switched tray to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 45F cold hold less than 4 hours. Operator double panned with ice. Observed Buttermilk ranch dressing 52F cold hold less than 4 hours. Operator discarded of dressing. Educated operator on maintaining temperatures. Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored clean equipment at cook line. Operator removed chemicals. Corrected On-Site

Basic - Accumulation of pink-like substance in the interior of the ice machine/bin. Educated operator on cleaning ice machine daily. Repeat Violation

Basic - Bowl or other container with no handle used to dispense bruschetta. Operator removed cup. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Operator removed employee beverage. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Operator removed ice scoop. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water temperature 115F. Operator placed pan in hotter portion of grill. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris on drip pan underneath grill.

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler drawer gaskets in disrepair. - From follow-up inspection 2023-08-15: Operator has on order. Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Observed raw tuna over ready to eat sauce in reach in cooler. Operator rearranged reach in cooler . Corrected On-Site

Intermediate - Microwave missing fan guard cover/splatter shield at salad station.

Intermediate - Packaged food not labeled as specified by law. Observed multiple flour bins not labeled in dry storage.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle in spice jar. operator removed bowl. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs on door handle. Operator removed tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris accumulated between cooking equipment. Observed debris on fan cover.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator put cloth in bucket. Corrected On-Site