JJs Bar and Grill

Observed back door was not self closing or tight fitting. CA: Outer openings must be protected at all times by closed solid, self-closing, tight-fitting doors.

Observed pink substance on chemical storage rack with no label on it. Next to chemical labeled "pink stuff". CA: All toxic chemicals should be labeled with common name. COS: Employee wrote common name on container.

Observed "pot and pan detergent and awesome orange" in back storage area being stored next to single service plates and cups. CA: Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. COS: space created between toxic chemicals and single use items.

Observed multiple items throughout establishment that were not identified by common name. Observed juice pouch inside of the reach in cooler, located in the bar dry storage area, with no label. Juice pouch was located in front of a container of minute made lemonade and next to the maraschino cherries. Observed clear small containers with black lids holding a orange hued liquid, in the bar reach in cooler. Owner states that both items were personal items and moved them to the section designated for personal items. Observed multiple containers inside of the freezer of food items that appear to have been cooked, cooled and then frozen for future use. None of the containers had the common name of what was inside of the single service containers. CA: Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized

Observed multiple lights were either out or flicking causing the main kitchen to be very dim at time of inspection. CA: Light intensity shall be At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

Observed multiple items in the back of walk-in cooler being held above 41F. See temperature log. Observed a large opening in the bottom of the walk-in cooler door. Owner to add striping to the bottom of door to assist in maintaining temperature inside of walk-in cooler. Per further discussion with owner determined that WIC shuts off twice a day to assist in defrosting. Times are every 12 hours at 11am and 11pm. CA: Will follow up to ensure that WIC is capable of maintaining temperatures throughout the entire walk-in.

Observed pan of cooked chicken wings stored on shelf in between pans of raw chicken wings. Observed pan of raw steak stored on shelf above ready to eat foods. Observed pan of raw chicken breast stored on shelf above lettuce. All of these were in walk-in cooler.

Corrected on site by rearranging