J &J SUB QUALITY GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked turkey inside reach in freezer by hallway.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken (47F - Cold Holding) inside chest freezer across 3 compartment sink, as per employee over 4 hours. Operator discarded during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (47F - Cold Holding) inside chest freezer across 3 compartment sink, as per employee over 4 hours. Operator discarded during inspection. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at kitchen area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink at preparation area at front counter, operator removed during inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to establishment food in standing unit across 3 compartment sink. Employee removed during inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door.

Basic - Floor soiled/has accumulation of debris. Observed throughout preparation area.

Basic - Food stored on floor. Observed cooking oil container stored on floor at front counter, operator stored properly during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in standing freezer by hall way.

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in standing unit across 3 compartment sink.

Basic - Single-service articles improperly stored. Observed deli paper case stored on floor by 3 compartment sink.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified at front counter.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves without washing their hands. Coached employee on proper procedures.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above bacon inside standing unit at preparation area. Operator stored properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (48F - Cold Holding); sliced ham (47F - Cold Holding) at front counter, as per operator lid was kept open less than 2 hours. Operator closed lid during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce (109F - Hot Holding) at front counter, as per operator less than 4 hours. Employee proceeded to reheat sauce. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal drink next to reach in cooler at front counter. Operator removed during inspection. Also observed personal phone stored on preparation sandwich area at front counter. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed on clean metal containers on shelves above 3 compartment sink.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink on standing reach in freezer.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on reach in freezer.

Basic - Single-service articles improperly stored. Observed napkins cases stored on floor by the back door.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak inside reach in cooler across 3 compartment sink. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (47F - Cold Holding) on reach in cooler at front counter, as per employee less than 2 hour. Employee moved some of the sliced cheese to other unit. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce (119F - Hot Holding) at front counter, as per manager over 4 hours. Cheese sauce was discarded. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled orange cutter at front counter.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed next to 3 compartment sink.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed oil bottle stored on floor at front counter. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Boson clean metal containers above 3 compartment sink. Corrected On-Site

Basic - Open dumpster lid.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw steak package ( frozen) inside 3 compartment sink. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak inside 2 door reach in cooler by preparation area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (54F - Cold Holding) in reach in cooler at front counter, as per employee less than 1 hour. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed container with scoops, at front counter. Employee removed. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food open container next to establishment food inside reach in cooler by preparation area. Corrected On-Site

Basic - Food stored on floor. Observed ketchup packets case stored on floor at dry storage area. Corrected On-Site

Basic - Ice scoop handle in contact with ice.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on sugar container at front counter. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoop in standing water at front counter. Employee removed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed on clean containers by 3 compartment sink.

Basic - Standing water in bottom of reach-in-cooler. Observed on reach in cooler at the front counter.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw steak 38° F inside 3 compartment sink. As per employee less than 2 hours. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe under 3 compartment sink.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation table.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified with common name at front counter.

Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection. Warning - From follow-up inspection 2023-12-21: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in unisex bathroom. Warning - From follow-up inspection 2023-12-21: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce (128F - Hot Holding) at front counter,as per Manager less than 4 ho, employee reheated during inspection.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form during inspection.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in cheeses cooler. Manager discarded. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.