BJ'S RESTAURANT & BREWHOUSE 521

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Shakers on cook line contains food removed from the original container and not labeled with common name.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cooks line cutting boards stained at time of inspection.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance in left ice machine at time of inspection.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on stacked plastic food containers stored on shelves. Operator took containers to dish room to be washed Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old labels and label adhesive on stacked clear plastic food containers stored on shelves. Operator took containers to dish room to have them washed Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket stored near clean utensils. Manager moved the bucket and instructed staff Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food containers soiled and stacked stored with clean food containers

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink behind the bar. Bar tender replenish paper towels

Basic - Cutting board has cut marks and is no longer cleanable. Several grooved cutting boards

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. 10ppm chlorine. Operator changed sanitizer bucket, retest 50ppm Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw ahi tuna above pita bread in reach in cooler. Operator relocated. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mac n cheese (47F - Cold Holding). All food in cooler was at proper temperature. Operator voluntarily discarded. Mac and cheese balls (49F - Cold Holding) thawed at 10am. Operator moved to freezer Corrective Action Taken Repeat Violation

Basic - Accumulation of black/green substance on interior of ice machine. Discussed with manager.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Sign missing at handwashing sink in bar area. Provided operator printed sign. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee beverage in reach in cooler. Operator relocated. Corrected On-Site

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in front dining room 1 fly in bar dining area 2 flys flying in bar area 1 fly flying by soda machine in back of house 2 in mop sink area 2 flys in back hallway Repeat Violation Admin Complaint - From follow-up inspection 2024-04-19: 1 dead in dining room, manager discarded and sanitized area 1 dead in BBQ ranch, see stop sale 1 live in back hallway Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flies in bar by soda gun, manager killed both and sanitized area. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drop in cooler - meatballs (57F - Cold Holding)pan over filled, meatballs on bottom of pan 40F, operator discarded 2 meatballs sour cream (46F - Cold Holding)pan over filled, operator removed top portion, corrected to 43F shredded lettuce (46F - Cold Holding); recheck at end of inspection lettuce 39F. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor soiled/has accumulation of debris. Floor behind bar is wet and soiled.

Basic - Interior of oven has accumulation of black substance/grease/food debris. Oven in back kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drawer gaskets on cook line Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On counter by food and next to to go boxes, operator moved . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 44F cold hold second temperature 4:01 40F , pasta 46F cold hold, operator placed both items on ice Corrected On-Site

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. Discussed and provided operator with employee agreement. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Small cutting boards in dish area have grooves that make it no longer cleanable. Utting boards on cook line has chipped edges

Basic - Employee with ineffective hair restraint while engaging in food preparation. Cook on cook line hair hanging forward.

Basic - Working containers of food removed from original container not identified by common name. Shakers and squeeze bottles containing food removed from its original container not labeled with common name. Discussed the importance labeling all food once removed from its original container. Corrective Action Taken

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 1 small flying insect on squeeze bottle in bar, 1 small flying insect on spray bottle, 1 small flying insect around beer tap, 1 small flying insect flying around limes, and 1 small flying insect flying around wine bottle in speed rack in bar area. Total of 5 small flying insects in the bar. - 7 small flying insects at entrance to kitchen on wall, 1 small flying insect flying around at entrance to kitchen by the bar. - 15 small flying insects at entrance to kitchen on wall leading into the dishmachine area. - 6 small flying insects in rear prep area on wall. - 7 small flying insects next to the data room across from the bag in the box station in the rear of kitchen. - 5 in mop sink area across from ice machines on mop heads. - 1 small flying insect on ceiling hallway going into dry storage. - 5 small flying insects on wall to left of bar area above posted licenses next to the kitchen entrance. Admin Complaint - From follow-up inspection 2023-06-01: Observed 2 small flying insects in establishment. 1 in dry storage area and 1 in warewashing area not landing on clean equipment or food. Operator removed small flying insects. Admin Complaint Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired at bar - manager scheduled service for this day - service provider in route at end of inspector per manager

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soiled soda nozzles at beverage station at front line area - employee cleaned nozzles Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times Trashcan stored in front of hand sink at cook line - manager relocated trash can Corrected On-Site

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

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. Manager unable to access the information

Basic - No handwashing sign provided at a hand sink used by food employees in dish washing area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled knobs at hand wash sink in back cook line area

Basic - Reach-in cooler interior/shelves have accumulation of soil residues at bar Corrected On-Site

Basic - Very slow draining water in handwash sink at the bar

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -Walk in freezer floor soiled with food debris. Discussed with manager. -Drain inside bar area in dining room soiled. - From follow-up inspection 2022-10-06: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets throughout cooks line inside reach in coolers. -Large fan at end of cooks line soiled - From follow-up inspection 2022-10-06: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta cheese 47 F , meatballs 50 F top section at cook line - moved to freezer recheck feta cheese 42F , meatballs 40F , cooked ribs 47 F , cooked meatballs 48 F ,in walk in cooler - cooler serviced an hour previously - ambient thermometer reading 35 F Corrective Action Taken

Basic - -Reach-in freezer interior/shelves have accumulation of soil residues by cook line hand wash sink -Accumulation of black mold-like substance in the interior of the ice machine in back kitchen - left ice machine

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken (49F - Cold Holding) at 2:30pm on cook line.Operator states it was just prepped. Moved to walk in cooler. Chicken temperature of 40F at 3:00pm Corrected On-Site

Intermediate - No hot running water at three-compartment sink.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. All sinks listed temperatures between 76F and 78F . -Handwashsink Located at kitchen entrance. -Handwashsink located at kitchen beverage area. -Handwashsink on cook line. -Handwashsink in back storage area. -Handwashsink in dishwashing area. -Handwashsink near ice machines. -Employee rest room. - Two Handwashsinks at bar.

Basic - Accumulation of pink substance in the interior of the ice machine/bin. Observed pink substance in both large ice machines in back of kitchen. Ice machines cleaned after discussion with operator. Corrected On-Site

Basic - Equipment in poor repair. Gaskets on ice cream freezer in poor repair.

Basic - In-use tongs stored on equipment door handle between uses. Observed two sets of tongs stored on oven handle. Tongs removed after discussion with operator. Corrected On-Site

Basic - No hot running water at mop sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on tall one door reach in cooler on cook line

Basic - Raw fruits/vegetables not washed prior to preparation. Observed avocados with sticker attached in prep area. Operator removed stickers and washed avocados before prep. Corrected On-Site