CJ's Barbeque

Current posed CFSM certificate for Wanchella Jackson expired 1/2023. The person in charge informed the health authority that they will no longer have anyone taking the certification test since they are closing the business. PIC was informed that every facility is required to have a CFSM manager and a CFSM certificate posted

Kitchen hand sink stacked with onion bag, lids, and utensils. CA Ensure hand hand-washing sink is cleaned and accessible. COS: Person in charge, clear the Handwashing sink.

The IGLOO cooler used to store ice was observed with black patches and slime mold-like substances. Ensure food surfaces and ice bins are clean and sanitized frequently to prevent mold accumulation.

Current inspection report not posted

Observed a grocery bag in the reach-in cooler used as a container

The IGLOO cooler used for ice is not commercial-grade equipment.

Observed exterior surfaces of equipment with accumulations of grease, oils and food debris. Need to clean at a frequency to prevent accumulations.

Observed accumulations of debris on the floor of the kitchen. Observed damaged floors behind the counter, in the kitchen. Observed grease and dust buildup on kitchen vents. Repair and clean surfaces to provide a smooth, non-absorbent, and easily cleanable facility

Current posed CFSM certificate for Wanchella Jackson expired 1/2023. Informed by PIC she has received new certificate, but it is not posted. Provided email. lease email me copy of new certificate and post in store by 10/6/24.

Kitchen hand sink stacked with soiled utensils, dishes and equipment. Sink cleaned and made accessible.

Observed exterior surfaces of equipment with accumulations of grease, oils and food debris. Need to clean at a frequency to prevent accumulations. Complete by 10/6/24.

No covered trash receptacle observed in unisex restroom for staff. Provide covered waste can by 10/6/24.

Observed accumulations of debris on floor of kitchen. Observed damaged floors behind counter, in kitchen and in restroom. Observed grease + dust build up on kitchen vents. Repair and clan surfaces to provide a smooth, non-absorbent and easily cleanable facility by 10/6/24.

Observed Food safety Manager certification (CSFM) posted but expired since 1/23 CA: CFSM certificate shall not be posted in a food establishment when expired.

Observed coleslaw, salmon mix were not marked with the discard date. observed meat stew not marked with the date it was prepared and when it must be discarded. Corrective action: Ready to eat food, time/temperature control for safety food prepared and held in the food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed sold or discarded when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. Corrected on-site: Salmon mix, coleslaw and the meat stew were discarded.

Observed coleslaw, salmon mix were hold in the reach in cooler(middle) exceeded 7 days. Corrective action: Ready to eat and time/temperature control for safety food shall not kept exceed 7 days. Corrected on-site: The coleslaw and the salmon mix were discarded.

Vent hood not preventing smoke build up in establishment when cooking occurs.

Multiple non-commercial reach-ins, warmers, and microwaves in establishment.

Vent hood has heavy grease buildup.

Multiple areas of painted concrete walls in kitchen.

Rubber wall base separating from wall in kitchen

linoleum floor kitchen and front counter area heavy stained and poor repair.

Heavy grease builds up on floor next to fryer.

Vent hood not adequate - excessive grease buildup on ceiling.