JED'S GRILL.

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

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

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

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

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

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

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

black beans 108 F, marinara sauce 108 F

mechanical dishwasher tested at 10 ppm

Expired milk in RIC.

Replace residential refrigerator, freezer and microwave with commercial units.

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

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

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

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

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

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

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

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

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

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

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

water leak hand sink

towels dispensers not working must be working properly

missing some food handler cards

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

ENSURE THAT ALL FOOD WORKERS WASH HANDS BEFORE DONNING NEW GLOVES

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

OBSERVED FLIES AND FRUIT FLIES IN THE ESTABLISHMENT

CLEAN DIRTY REACH IN COOLER GASKETS

REPAIR CREVICES IN THE FLOOR IN THE FOOD PREPARATION AREA

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