Jed's Grill

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

sanitizer concentration 100 ppm Quat at sanitizer bucket sanitizer bucket must be at 200 - 400 ppm Quat concentration to proper sanitizing surfaces

*43 Clean vent syst:Intake/exhaust air ducts

a/c vents, fan covers vents inside WI cooler unit and ice machine dirty with soils accumulations must be clean to avoid contamination

*02 Outfitter-Food Temperatures (Cold).

RI cooler 46 F must be maintain proper food temperature of 40 F or below

*10 Equipment and Utensils Cleaning-contamination

all cooler units dirty with food debris, soils accumulations, grease residues and stagnant water must be clean when you observed contamination occurred and during operational hours use as public ha

*45 Premises:Cleaning, frequency and restrictions

floors,ceiling and walls dirty with soils residues grease contamination and dust on all areas -bar and kitchen- clean floors walls and ceiling to avoid cross contamination

*28 Date marking > 24 hrs,on site,temp 41F

missing date marking on squeeze juices bottles at bar area must be have proper date marks on all food containers

*43 Ventilation hood-prevent grease dripping

grilled equipment outside vent hood area all equipment must be inside vent hood to avoid grease contamination on all areas

*03 Food products not maintained at 135øF or above

black beans 108 F, marinara sauce 108 F

*10 Chlorine sanitizer concentration, minimum temp.

mechanical dishwasher tested at 10 ppm

*07 Food safe, good condition, unadulterated, and honestly presented

Expired milk in RIC.

*29 Cold/hot hold unit thermometer easily viewable

*32 Approved Food Contact Equip.

Replace residential refrigerator, freezer and microwave with commercial units.

*35 Hair Restraints effective

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

*19 Backflow prevention device - air gap

hand sink waste water drainage holder broken eliminating air gap separation at waste water receptacle must be repair to have a air gap as air back flow prevention

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

equipment inside and outside dirty with water and food debris must be clean and sanitize all equipment including non surfaces and food surfaces to avoid food contamination

*39 Equipment in good repair and proper adjustment.

ice machine broken must be repair to be in good condition and properly adjusted

*34 Outer openings:closing holes, gaps

walls ceiling and walls skirts with gaps and holes in all areas must be closed all gaps to avoid pest harboring use as public health control read pest management assessment

*45 Premises shall be maintained in good repair

walls and ceiling inside kitchen area separated and in bad condition including walls skirt in all areas as well inside bar area must be replace or repair walls and ceiling to eliminate pest harbori

*43 Clean vent syst:Intake/exhaust air ducts

vent hood dirty must be clean oils accumulation and debris contamination to avoid food contamination

*45Physical Facilities Floors,Walls,Ceilings

stagnant water on kitchen area must be repair floors to avoid stagnant waste water contamination during operational hours floors must be smooth and easy to clean not cracks or rough surfaces use

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

unused drainage line open in back area must be tap and cover all open unused drainage to eliminate awful odors and smells also use as pest management control

*32 Nonfood surfaces-design to be cleaned easily

cement floors lost smooth surface must be seal and repair properly easy to clean

*43 Ventilation hood-prevent grease dripping

vent hood dirty must be clean to avoid crusted solis in all areas

*45 Premises shall be maintained in good repair

floor with cracks and broken non- smooth surfaces must be repair to be ease cleanable

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

water leak hand sink

*31 Individual, disposable towels

towels dispensers not working must be working properly

*22 Handlers-Certificate Not On Site

missing some food handler cards

*42 Dirty nonfood contact surfaces

*02 Cold Hold (41øF/45øF or below)

EGG WASH: 77.6 F (MUST BE MAINTAINED AT 41.0 F OR LESS AT ALL TIMES)

*14 When to wash hands before donning new gloves

ENSURE THAT ALL FOOD WORKERS WASH HANDS BEFORE DONNING NEW GLOVES

*15 Contact RTE Products w/ Bare Hands

OBSERVED A FOOD PREPARATION WORKER HANDLING READY TO EAT FOODS WITHOUT GLOVES

*34 Insect control:prevent dead insects from food

OBSERVED FLIES AND FRUIT FLIES IN THE ESTABLISHMENT

*42 Dirty nonfood contact surfaces

CLEAN DIRTY REACH IN COOLER GASKETS

*45 Premises shall be maintained in good repair

REPAIR CREVICES IN THE FLOOR IN THE FOOD PREPARATION AREA

*47 Handwashing signage

PROVIDE HAND WASH SIGNS FOR ALL HAND SINKS IN THE ESTABLISHMENT THAT ARE MISSING THEM

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE

*35 Eating food, chewing gum, drinking beverages, or using tobacco

OPEN PERSONAL DRINK IN KITCHEN

*34 Insect control:prevent dead insects from food

FRUIT FLIES

*42 Floors/walls/ceiling/nonfood dirty

CLEAN THE FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK IN THE BAR

*45Physical Facilities Floors,Walls,Ceilings

REPLACE THE FLOOR BOARD THAT IS COMING DOWN FROM THE WALL (BACK FOOD PREPARATION AREA)

*43 Clean vent syst:Intake/exhaust air ducts

REMOVE DUST ACCUMULATION FROM THE INTAKE VENT