THE JERK GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs stored over ready to eat food in cold holding units i hall way Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage (54F - Cold Holding); soup (55F - Cold Holding) - Held over night in front line cooler. -Operator discarded Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - curry chicken in cold holding units in hallway. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vents in front and back areas Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. - white cutting board stored in back area. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. - personal fooods stored with restaurant food in cold holding units in front and back areas Corrected On-Site

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave location in kitchen area. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -cold holding unit on front line. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - wall behind cooking equipment

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw pork stored over cooked soup at the reach-in freezer . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over cooked beans at the reach-in cooler . Corrected On-Site Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket chlorine 200+++ Operator added water second check 50 ppm . Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked soup prepared last week stored on freezer no label . Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beans was out of the freezer 2 days ago no label at the reach-in cooler . Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. Repeat Violation

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. The cook who grilled chicken and preparing food no beard guard. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored on standing water at 91 f by the grill . Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Yellow yam and potatoes not washed before cut .

High Priority - Nonfood-grade bags used in direct contact with food. At the reach-in freezer observed raw beef foot stored on thank you bag.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored on top of cooked pork at the reach-in cooler front area . Operator removed it . Corrected On-Site

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

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 to operator and she did sign while conducting my inspection. Corrective Action Taken Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Reach-in cooler front area .

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. No label at the cooked rice at the reach-in freezer.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Non of the cooked food at the reach-in cooler have label operator stated that all the food been cooked yesterday that's why I didn't stop sale it .

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles at the 3 compartment sink containing bleach no label .

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed the employee washing dishes and helped preparing food had no beard guard .

Basic - Equipment in poor repair. Gasket torn at the 2 door reach-in cooler front area.

Basic - Floor soiled/has accumulation of debris. Throughout kitchen back of the house.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored on hot water 101 f Operator removed changed to 135f Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.

Basic - Wash/Rinse/Sanitizing solution not maintained clean. Operator used chlorine mix soap to wash dishes at the beginning then rinse then add sanitizer again .

Basic - detergent and sanitizer mixed together at the 3 compartment sink containing.

High Priority - Raw animal food stored over or with unwashed produce. - raw pork stored above peppers Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken (129F - Hot Holding); - pork (128F - Hot Holding) Operator turn up heat to reheat.

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

• From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. - togo boxes and other unnecessary items in hallway leading to exit door - From follow-up inspection 2023-08-04: Time Extended

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -porridge cooling from boiling for aprox 4 hours. 92f left at room temperature. Operator moved to freezer. And cooled to 86f in 30 minutes. Corrective Action Taken Warning - From follow-up inspection 2023-02-22: Time Extended Corrective Action Taken

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. Warning - From follow-up inspection 2023-02-22: Time Extended

Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Warning - From follow-up inspection 2023-02-22: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site Warning - From follow-up inspection 2023-02-22: moved to stove Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Open dumpster lid. Warning - From follow-up inspection 2023-02-22: Time Extended

• From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. -back door marked with exit sign locked. Hallway beyond it obstructed with cases of single use service items - From follow-up inspection 2023-02-22: Operator unlocked door and cleared a path. Single service boxes still lined up along wall. Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Rice stored retail bags in reach in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Large spoon on front counter.