J J'S CUISINE & WINE

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Créme sauce. 110°. Asparagus soup 120°. Onion soup 125°. Placed about 1 hr before. Items reheated to 170-175° by manger. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on rack by Dish machine line. Moved by manager.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on walk in freezer door. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Risotto date marked 5/3. Quail butter date marked 3/29

Intermediate - Handwash sink used for purposes other than handwashing. Wait-station Hand Wash Sink used for dumping ice.

Intermediate - No soap provided at handwash sink. Missing soap at Hand Wash Sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

High Priority - Container of medicine improperly stored. Container of burn cream over reach in cooler on cook line. Container of hand sanitizer over display cooler at front counter, both items moved. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 packages of fully thawed out raw tuna still inside packaging in walk in cooler. Repeat Violation Admin Complaint

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 - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Per chef they will do make raw oysters per customer's request that is not on the menus. No advisory posted anywhere. Inspector provided advisory and employee posted at front counter during inspection. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off in bathroom connected to secondary dining area.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's bathroom and bathroom connected to secondary dining area do not close all the way by themselves.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 3 packages of fully thawed out raw tuna still inside packaging in walk in cooler. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees coat and purse stored with clean linens in cabinet between menus and women's bathroom.

Basic - Floor soiled/has accumulation of debris. Underneath racks in pastry prep/storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small fans in pastry prep area and on cook line.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over cheeses in reach in cooler on cook line.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the walk in cooler, container of French onion soup prepared on 7/26. Operator removed the soup to be discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whipped butter in containers at the waitstation counter; butter (69F - Cold Holding). Provided operator with time as public health control as a better practice for holding the butter spread. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored hanging on container of clean utensils on the bottom shelf of the prep station. Operator relocated the chemical spray bottle. 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. In the walk in cooler open container of liquid eggs opened two days prior with no product date marking. Operator placed date marker on the open containers. 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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the main prep table has food debris on the blade. Operator wiped clean the can opener blade. Corrected On-Site Repeat Violation

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Only a chlorine test kit available to test the chlorine dish machine, no quaternary test kit available to test the three compartment sink.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. At time of inspection establishment has new menus and no consumer advisory signage while selling undercooked animal products Inspector provided consumer advisory sign and operator states will be remaking menus to include an advisory. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the main kitchen area, ceiling vents have build up of dust on vent and surrounding tiles.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the reach in cooler closest to the walk in cooler, fully thawed vacuum packaged tuna stored in intact reduced oxygen packaging.

Basic - Dead roaches on premises. One dead roach observed in the ice cream parlor portion of the establishment.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice preventing a seal on the walk in freezer door. Operator has a new heat strip for the door on order. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the main cook line, clean utensils stored in water at 79F by the flat top grill.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance spots. Front display counter reach in cooler has food debris build up in the door tracks.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler door gasket has mold like substance spots on the lower portion of the gasket. Operator cleaned and sanitized the door gaskets. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has mold like substance spots at the corner of the deflector plate. Operator cleaned and sanitized the deflector plate. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and jacket stored on container of chocolate chips and employee phone on clean prep table. Operator relocated all employee personal belongings. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the prep table, clean metal containers stacked while wet. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. O the main kitchen line, tongs stored hanging on oven door handles. Operator relocated the tongs to the correct storage location. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Single service plastic catering containers on the back storage shelf by the office not inverted or covered for protection. Operator began to invert/cover the containers. Corrective Action Taken

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Tags for oysters not kept for 90 days, only one tag available at time of inspection for oysters still in service.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the wait station soda dispenser, build up of mold like substance around the nozzle area of the Hi-C and Sprite dispensers. Employee disassembled and cleaned the soda dispensers. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler on the shelf closest to the walk in freezer, containers of cooked lamb and duck from Tuesday stored with no product date marking. Operator labeled and dated the containers. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin on the main cook line by the server station has mold like substance on the bottom of the deflector plate.

Basic - Bowl or other container with no handle used to dispense food. On the bottom shelf of the main prep table closest to the walk in cooler, metal bowl used as a scoop in the container of rock salt used for oysters. Operator removed the bowl from the rock salt. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Accumulation of dust on the tiles around the ceiling vents over the main cook line and prep area. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On the storage rack on the opposite side of the kitchen line closest to the dish washing area clean metal bowls stacked not inverted with no protection for top bowl. Operator inverted the metal bowls. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage rack on the opposite side of the kitchen line closest to the dish washing area, clean metal containers stacked while wet.

Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored on the oven door handles. Operator relocated the tongs to the proper storage location. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave on the main cook line at the top shelf has old food debris at the base of the microwave. Operator wiped clean the interior of the microwave. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At the hand wash sink in the middle of the main cook line, no employee hand wash signage posted. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk container of rock salt stored on the bottom shelf of the prep table without a label. Operator labeled the container of rock salt. 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. Open container of heavy cream in walk in cooler opened the previous day, not date marked. Operator dated the product. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles on soda dispenser (sprite) have build up of mold like substance/slime. Cutting board on main line on reach in cooler next to fryers has a build up of food residue staining.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In main kitchen area ceiling tiles closest to both hood systems have a build up of dust on the tiles.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice tea pitchers above server station area not inverted for protection.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In back hallway closest to exterior door and office, aprons stored on shelf over single service items and black catering trays. Repeat Violation

Basic - Ice scoop handle in contact with ice. In soda dispenser at server station ice scoop in contact with ice.

Basic - In-use tongs stored on equipment door handle between uses. On main cook line tongs stored on oven door handles, operator removed the tongs to proper storage. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. On main cook line hand wash sink closest to fryers missing hand washing signage. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Black food trays and lids store in back hallway closest to exterior door and office not stored inverted for protection.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags not marked after use.

Basic - Carbon dioxide/helium tanks not adequately secured. One unsecured tank in Storage. Secured by manger. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat on rack above washed utensils. Moved by manager Corrected On-Site Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. Mayo containers under soap dispenser. Moved by manager. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing Hand wash sign at Hand wash sink near Ice machine.

Basic - Stored food not covered. Prepped parsley in walk in cooler uncovered. Covered by manger. Corrected On-Site