Uncle Joe'S Jerk Chicken, Inc

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

IMPROPER UTENSIL SANITATION. EMPLOYEES IMPROPERLY WASHING CUPS,BOWLS AND EATING UTENSILS IN 2 COMPARTMENT SINK LOCATED AT WAIT STATION/SERVICE AREA. FOUND DISH SOAP AND CHLORINE MIXED TOGETHER IN THE 2ND COMPARTMENT AND BEING USED TO IMPROPERLY WASH...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

FOUND NO SOAP AT EXPOSED HAND SINK IN REAR PREP AREA OR AT WASHBOWL IN EMPLOYEE WASHROOM. MUST PROVIDE SOAP AT ALL HAND WASHING FACILITIES AT ALL TIMES. ALSO, FOUND EXPOSED HAND SINK IN FRONT PREP AREA OBSTRUCTED BY MULTI USE UTENSILS AND NOT READI...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN PREP TABLES,COOLERS,WINDOW SILLS AND SHELVING UNITS IN PREP AREAS. MUST REMOVE EXCESSIVE GREASE AND OTHER FOOD DEBRIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST REPAIR ALL BROKEN FLOOR TILES IN PREP AREA AND IN FRONT OF 3 COMPARTMENT SINK. MUST DETAIL CLEAN FLOORS THROUGHOUT PREP AND STORAGE AREAS AND IN EMPLOYEE WASHROOM. MUST REMOVE FOOD DEBRIS AND GREASE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST DETAIL CLEAN WALLS IN PREP AREAS AND IN EMPLOYEE WASHROOM. MUST SEAL OPENINGS ALONG WALL BASES UNDER THE BASEBOARDS ALONG THE EAST WALL IN THE REAR FURNACE/STORAGE ROOM AND BEHIND THE REACH IN FREEZER ALONG SOUTH WALL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST REPAIR HEAVILY LEAKING PIPES UNDER 3 COMPARTMENT SINK AND 2 COMPARTMENT SINK IN WAIT STATION. MUST REPAIR BROKEN URINAL IN MENS WASHROOM.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROVIDE A SANITARY CONTAINER TO STORE ICE SCOOPS.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

FOUND NO SANITARY HAND DRYING DEVICES LOCATED AT FRONT HAND SINK. ALSO NOTED HAND SINK OBSTRUCTED BY A CAKE CUTTER AND A LARGE KNIFE PREVENTING PROPER HAND WASHING IN THAT AREA. MUST PROVIDE SANITARY HAND DRYING DEVICES AT HAND WASHING FACILITIES A...

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

FOUND CONTINUED NON COMPLIANCE AND PREVIOUS SERIOUS VIOLATION # 18 FROM REPORT NUMBER 545227 NOT CORRECTED. (18)STILL FINDING EVIDENCE OF RODENTS ON SITE AND OUTER OPENINGS NOT PROTECTED. FOUND APPROXIMATELY 40 MICE DROPPINGS IN REAR STORAGE/FURNAC...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REPLACE WORN CUTTING BOARDS THROUGHOUT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN ALL COOKING EQUIPMENT,PREP TABLES,SINKS,COOLERS AND STORAGE SHELVES ON SITE. REMOVE ALL FOOD DEBRIS AND SMOKE STAINS WHERE NEEDED. MUST ALSO DETAIL CLEAN ALL EMPLOYEE WASHROOM SURFACES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST REPAIR BROKEN FLOOR TILES BEHIND FRONT SERVICE COUNTER AND IN REAR NEAR 3 COMPARTMENT SINK. MUST DETAIL CLEAN FLOORS UNDER 3 COMP SINK,BEHIND COOLERS AND COOKLINE. MUST SEAL ALL OPENINGS ALONG WALL BASES IN REAR STORAGE/FURNACE ROOM TO PREVENT R...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST DETAIL CLEAN WALLS IN ALL PREP AND DISH WASHING AREAS AND REMOVE FOOD DEBRIS AND SMOKE STAINS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

PROVIDE A LIGHT SHIELD OVER LIGHT IN REAR DISH WASHING AREA WHERE MISSING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST REPAIR VENTILATION OVER COOKING EQUIPMENT AND REPAIR SLOW DRAIN AT WASH BOWL IN EMPLOYEE WASHROOM. REPAIR BROKEN URINAL IN MENS WASHROOM. MUST REPAIR LEAKY PIPES IN BASEMENT.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 35LBS OF MACARONI AND CHEESE,FISH AND GOAT MEAT AT IMPROPER TEMPERATURES RANGING BETWEEN 47.8-90 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AN...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

FOUND EVIDENCE OF RODENTS ON SITE AND OUTER OPENINGS NOT PROTECTED. FOUND APPROXIMATELY 40 MICE DROPPINGS IN REAR STORAGE/FURNACE ROOM UNDER STORAGE SHELF AND BEHIND FURNACE. MUST REMOVE DROPPINGS,SANITIZE AFFECTED AREAS AND HAVE PEST CONTROL COMPA...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

FOUND DISH WASHING FACILITIES NOT PROPERLY MAINTAINED. FOUND THREE COMPARTMENT SINK LEAKING PROFUSELY ONTO FLOOR WHEN WATER DRAINED FROM SINK BASIN. MUST REPAIR AND PROPERLY MAINTAIN SINK. SERIOUS CITATION ISSUED 7-38-030.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REPLACE WORN CUTTING BOARD.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN ALL COOKING EQUIPMENT,PREP TABLES,SINKS,COOLERS AND STORAGE SHELVES ON SITE. REMOVE ALL FOOD DEBRIS AND SMOKE STAINS WHERE NEEDED. MUST ALSO DETAIL CLEAN ALL EMPLOYEE WASHROOM SURFACES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST REPAIR BROKEN FLOOR TILES BEHIND FRONT SERVICE COUNTER AND IN REAR NEAR 3 COMPARTMENT SINK. MUST DETAIL CLEAN FLOORS UNDER 3 COMP SINK,BEHIND COOLERS AND COOKLINE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST DETAIL CLEAN WALLS IN ALL PREP AND DISH WASHING AREAS AND REMOVE FOOD DEBRIS AND SMOKE STAINS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

PROVIDE A LIGHT SHEILD OVER LIGHT IN REAR DISH WASHING AREA WHERE MISSING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST REPAIR VENTILATION OVER COOKING EQUIPMENT AND REPAIR SLOW DRAIN AT WASH BOWL IN EMPLOYEE WASHROOM. REPAIR BROKEN URINAL IN MENS WASHROOM.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, VENTILATION HOOD, PREP TABLES, SINKS, MICROWAV...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN EMPLOYEE WASHROOM, PREP, STORAGE, FURNACE ROOM AND BEHIND FRONT C...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL OPENINGS, CRACKS, CREVICES IN WALLS AND CEILINGS, AROUND PIPE FITTINGS AND ELECTRICAL OUTLETS, ALONG BASEBOARDS, ETC IN ALL AREAS (PREP, STORAGE, COUNTER, WASHROOM, FURNACE R...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELDS ABOVE 3-COMP SINK IN REAR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

INSTALL AN ATTACHED METAL DRAINBOARD ON 3-COMP SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All hot food shall be stored at a temperature of 140F or higher. IMPROPER TEMPERATURE OF COOKED BEANS 69.8F, CHICKEN 83.6F, AND FISH 98.3F STORED ON PREP TABLE. INSTRUCTED MANAGER TO DISCARD. CRITICAL VIOLATION 7-38-005A CITATION ISSUED H70858

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSE...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL PREPARED FOOD IN PREP AND COOLER AREAS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. OBSERVED BLACK SUBSTANCE, DUST, DIRT, ETC ON CARRY...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REMOVE CARDBOARD AND NON-TOXIC PAINT SHELVES IN KITCHEN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, VENTILATION HOOD, SHELVES, SINKS, MICROWAVE, ...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN EMPLOYEE WASHROOM, PREP, STORAGE, FURNACE ROOM AND BEHIND FRONT ...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL OPENINGS, CRACKS, CREVICES IN WALLS AND CEILINGS, AROUND PIPE FITTINGS AND ELECTRICAL OUTLETS, ALONG BASEBOARDS, ETC IN ALL AREAS (PREP, STORAGE, COUNTER, WASHROOM, FURNACE ...

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

INSTALL SELF-CLOSING DEVICE ON EMPLOYEE AND MEN WASHROOM DOOR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAKING DRAINPIPE UNDER EXPOSED SINK IN KITCHEN AND WASHBOWL IN MEN WASHROOM. INSTALL AN ATTACHED METAL DRAINBOARD ON 3-COMP SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLE...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. UNDER COUNTERS IN THE REAR FOOD AREA NEEDS SOME CLEANING. FOUND RUSTY SHELVES AND LEGS UNDER THE PREP TABLES AND UNDER...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN THE COOKING EQUIPMENT HOOD,FILTERS ABOVE AND THE STORAGE SHELVES THROUGHOUT PREMISES. INSTD. TO CLEAN AND SANITIZE ALL.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Use dustless cleaning methods. WALLS IN KITCHEN NEEDS CLEANING HAS DEBRIS ON THEM.

LINEN: CLEAN AND SOILED PROPERLY STORED

CLEAN THE VENTS IN THE WOMENS AND MENS TOILET ROOMS HAS DUST AND DIRT BUILDUP. Soiled and clean linens, coats, and aprons shall be properly stored.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.UNDER COUNTERS IN THE REAR FOOD PREP AREA NEED SOME CLEANING.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS IN THE BASEMENT AND SECOND FLOOR REAR NEED SOME CLEANING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned.WALLS IN THE KITCHEN REAR NEED SOME CLEANING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.VENTS IN THE MENS AND WOMENS TOILET ROOMS NEED CLEANING.