J & J FISH & CHICKEN

Observed raw chicken wings stored for more than 6 hours without reaching 41F. COS: 3 PANS OF RAW CHICKEN WINGS WERE DISCARDED BY PIC C/A:511-6-1.04(6)(d) - Cooling (P) (d) Cooling.

1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

Observed 3 pans of chicken cooling with lids on tight. COS- 3 Pans of raw chicken wings were discarded by PIC. Advised PIC lids shall not be placed on pans while cooling. C/A:511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Missing drain plug at dumpster observed at time of inspection. C/A:511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Observed several TCS food items stored in 3 door reach in cooler not holding a TCS food temp or 41F or below. (see temp log) ambient of reading was 47F at time of inspection. COS: All TCS food items were moved to walk in cooler to rapid chill to 41F or below. C/A: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Upon entering kitchen employee was observed dumping a clear tub into hand sink. COS: Employee was educated on proper use of hand sink and complied by sanitizing hand sink. C/A: 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 2. A handwashing facility may not be used for purposes other than handwashing. Pf

Observed employee preparing coleslaw while wearing an bracelet, employee preparing TCS ready to eat food while wearing an apple watch, and an employee preparing TCS food items while wearing bracelet. COS: Coleslaw was discarded by PIC, all arm jewelry was removed and hands were washed properly before returning to main kitchen. ADVISED PIC NO ARM JEWELRY SHALL BE WORN WHILE PREPARING TCS READY TO EAT FOODS. Corrective Action: 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed reach in cooler not holding a TCS food temp of 41F or below. Advised PIC no TCS food s should be stored in reach in cooler. C/A:
511-6-1.05(6)(q)1&3 - Good Repair & Calibration (C) (q) Good Repair and Calibration. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Observed cell phone stored and soda bottle stored on top of single use items. Observed cell phones stored on prep top near hand sink. COS: All personal items were removed from main kitchen advised they shall be stored away from items for sale to the public. Corrective Action: 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C)

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food equipment, linens, and single-service and single-use articles are protected from contamination.

Observed employee with gloved hands wipe his mouth then proceed to going back to preparing ready to eat food without washing hands. Corrective Action: 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P

Corrected onsite: Ready to eat food was discarded, gloves were removed and hands were washed properly before returning to work.

Observed raw fish and raw shrimp stored in reach in cooler without lids and dry seasonings being stored without lids. Corrective Action: 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; Corrected onsite: Lids were placed on all items and advised PIC that lids shall remain on containers at all times to prevent contamination.

Observed employee washing dishes without proper sanitizing.
Corrective Action: 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) Corrected onsite: employee was educated on proper ware washing. Employee complied and made sanitizer solution to read 100 ppm Cl. Dishes were rewashed properly.

Observed employee preparing coleslaw while wearing an apple watch. Corrective Action: 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Corrected onsite: coleslaw was discarded, watch was removed and hands were washed before returning to work.

Observed ventilation hood unclean to sight with grease build up. Observed fans inside walk in cooler unclean to sight with dust debris build up. Corrective Action: Corrective Action: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised to have deep cleaned and increase cleaning frequency.

Observed cell phone stored on top of single use items, water bottle stored next to ready to eat foods and bottle of Tylenol stored on prep top counter. Corrective Action: 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Corrected onsite: water bottle was discarded, Tylenol was moved to office and cell phone was removed from kitchen

Observed gaskets and inside of reach in freezer unclean to sight and touch. Corrective Action: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised to have deep cleaned and increase cleaning frequency.

Observed pans of chicken cooling with lids on tight. COS- lids were removed to complete correct method of cooling. Advised PIC lids shall not be placed on pans while cooling.

Observed 2 employees wearing bracelets. COS- Jewelry was removed hands were washed and sanitized before returning to work.

Observed raw chicken (51F) on shelf of prep top not holding a temp of 41F or below.COS- Chicken was discarded by PIC

Observed raw shrimp(46F) and Raw tilapia 48F stored in prep top not holding a temp of 41F or below. COS- items were moved to the walk in cooler to chill to Raw shrimp 40F and Raw Tilapia 39F. Ambient of prep top reading 51F.

Observed 3 sanitizer buckets reading 200+ ppm Cl. COS- buckets were remade to read 50ppm Cl. Advised to use test strips when preparing sanitizer.

Observed raw chicken stored next to sanitizer bucket. COS- Raw chicken was discarded.

Observed reach in cooler not holding a temperature of 41F or below. TCS Foods were moved to walk in cooler until cooler can be serviced. Advised PIC no TCS food s should be stored in reach in cooler.

Observed gaskets and inside of reach in cooler and freezer unclean to sight and touch. Advised to deep clean.