Jj's Cafe Breakfast & Lunch

*18 Toxic items labeling-non original container

Chlorine bucket at 200 ppm, too toxic for food.

*37 Food storage, prohibited areas under other sources

Cannot put food on trash can.

*39 Keep utensils handles upright or protected

Keep all handles up.

*24 Food packaged in a establishment, shall be labeled as specified in law

Labels must be on packaged or canned food, no label.

*39 Keep utensils handles upright or protected

Keep all handles up out of food.

*47 Handwashing signage

Need hand washing sign at bathroom hand sink.

*22 Accredited food handler certificate - 60 days

No food handlers for all employees.

*02 Cold Hold (41øF/45øF or below)

Bell peppers and onions 51.3, too high 2 days ago.

*39 Keep utensils handles upright or protected

Keep all handles up.

*10 Q.A. PPM - follow manufacturer's direction

Quat bucket 10 ppm, too low.

*02 Cold Hold (41øF/45øF or below)

Salsa 46, sour cream 47.5, too high. Must discard past 4 hours already.

*03 Food products not maintained at 135øF or above

hamburger patty 129, chicken 123, too low. Must discard past 4 hours already.

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

Expired 1% milk and bagels.

*29 Food thermometers provided and accessible

Need thermometer in RIC.

*22 No unnecessary personnel allowed in food prep area

No unauthorized persons can be in dry storage area.

*42 Floors/walls/ceiling/nonfood dirty

Clean inside RIC and bathroom.

*43 Light - 50 foot : Food and utensils area

Need light above food prep table.

*45 Premises shall be maintained in good repair

Fix tile, re-grout.

*41 Food storage containers, identified with common name of food.

Label all bulk containers.

*18 Use toxic according to manufacturer direction

Chlorine bucket too high at 200 ppm.

*32 Nonfood surfaces-design to be cleaned easily

Can not have cardboard or foil for storage, not approved material.

*39 Utensils, single serve items 6 inches off - floor

Can not store single serve utensils on the floor, must be at least 6 inches above the floor.

*37 Food storage, prohibited areas under other sources

Food in dry storage area stored on cardboard.

*35 Hair Restraints effective

No hair net observed on cook.

*02 Cold Hold (41øF/45øF or below)

Improper cold holding jalepenos 50.5, tomatoes 45.1, bell peppers 45.3, grapes47.

*03 Food products not maintained at 135øF or above

Improper hot holding cooked potatoes 130.5.

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

Expired food bagels from June 2022 and cheddar broccoli rice from 2021.

*10 Clean Sight and Touch

Dirty can opener blade, mold inside ice machine.

*10 Chlorine sanitizer concentration, minimum temp.

Chlorine bucket at 300 ppm (too toxic).

*21 RFSM - Not On Site

No RFSM for manager on duty, need for every shift.

*41 Food storage containers, identified with common name of food.

Label all bulk containers with common name.

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

Expired food date mark from 10-9-2022.

*36 Cloths in-use for wiping between uses stored

Cannot leave out wet wiping cloths, must stay in sanitizer buckets.

*37 Storing the food at least 15 cm (6 inches) above the floor

Cannot store food on the floor, must be at least 6 inches above the floor.

*39 Store all equipment & utensil covered or inverted

Invert all utensils (plates/trays).

*42 Floors/walls/ceiling/nonfood dirty

Clean dirty ceiling above single serve utensils in food storage room, clean floors, RIC shelves, dry storage shelves, RIC, outside of RIC.

*45 Premises shall be maintained in good repair

Big holes in ceiling in dry storage, and above chemical storage. Broken counter tile.

*10 Clean Sight and Touch

thoroughly clean and sanitize the ice machine-bacteria accumulation on the inside of the ice machine

*32 Damaged Equipment

walk in cooler gasket needs to be replaced to ensure the internal temperature is at 41 degrees F or below.

*27 Cooling, heating, and holding capacities. Equipment

the walk in cooler door has a gasket that is coming apart and letting in hot air. The temperature is above 41 degrees F because of the gasket.

*19 Water & Plumbing in good repair- per code

leaking pipe under the three compartment sink

*36 Cloths in-use for wiping between uses stored

cloth towel underneath a cutting board

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw bacon stored on the top shelf inside the reach in cooler

*27 Cooling, heating, and holding capacities. Equipment

the walk in cooler is measuring 52-55 degrees F; food was immediately discarded by the PIC. A technician was called to inspect the fridge asap. I will return within 24 hours to check. In the meantime,

*02 Cold Hold (41øF/45øF or below)

raw eggs - 52 degrees F; ham-55 degrees F; refried beans 55 degrees F

*32 Damaged Equipment

replace air gaskets inside the reach in cooler next to the coffee pots

*10 Clean Sight and Touch

clean and sanitize the soda nozzles ; thoroughly clean the inside of the ice machine-pink bacteria observed

*36 Cloths in-use for wiping between uses stored

stored underneath a cutting board

*34 Pest control-routine inspections for

records needed on site

*15 Contact RTE Products w/ Bare Hands

observed an employee preparing a dessert without wearing gloves

*28 Do not exceed manuf. use by date

milk with a date of 7/17/20

*18 Toxic items labeling-non original container

label every spray bottle

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer bucket measured at 100 ppm; needs to be at 50 ppm

*02 Cold Hold (41øF/45øF or below)

2% milk measured at 48 degrees F

*36 Cloths in-use for wiping between uses stored

store in the sanitizer bucket

*32 Damaged Equipment

replace the broken air gaskets in the reach in cooler

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw beef stored on the top shelf adjacent to cups of butter inside a reach in cooler

*27 Cooling, heating, and holding capacities. Equipment

one of the reach in coolers was measure at 47 degrees F; the thermostat was immediately adjusted to reach the required setting of 41 degrees F

*02 Cold Hold (41øF/45øF or below)

cut veggies 78.0 F

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

*41 Food storage containers, identified with common name of food.

*37 Storing the food at least 15 cm (6 inches) above the floor

*29 Sanitizing solutions, testing devices

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

eggs adj veggies in RIC and WIC

*20 Grease Trap Tickets

pump every 90 days

*06 Discard TCS if date marked exceeds temp & time

sausage prepared 7-11 still in cooler

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

separate raw shell eggs from all RTE food on the line

*14 When to wash hands between raw and RTE foods

employee didn't wash between raw burgers and pasta

*37 Storing the food at least 15 cm (6 inches) above the floor

*32 Damaged Equipment

seals still broken at RIC

*06 Discard TCS if date marked exceeds temp & time

tuna fish salad made 11-28 , over 7 days

*18 Toxic items labeling-non original container

unlabeled bottles

*02 Cold Hold (41øF/45øF or below)

cubed watermelon 50.5 F chicken salad 52.5 F WIC eggs 44 F WIC mashed potatoes 45F WIC thermometer reads 50 F

*10 Chlorine exposure time table

sanitizer not flowing @ dish machine primer not making wheel spin bucket full

*36 Cloths in-use for wiping between uses stored

left out on prep

*41 Food storage containers, identified with common name of food.

*09 Food on display shall be protected from contamination

food at buffet not protected from sneezes

*32 Damaged Equipment

repair RIC seals

*37 Food, utensils & equip under other sources

clean dishes being splashed by handwash sink

*40 Store single-service item in original package

*42 Floors/walls/ceiling/nonfood dirty

soiled ceiling in pantry, replace

*03 Food products not maintained at 135øF or above

chicken 127.2 F

*44 Trash can provided for papertowel waste

*40 Store single-service item in original package

keep coffee filters flipped

*37 Food, utensils & equip under other sources

install splash grand @ hw on line

*32 Equipment has cracks and corners

replace bulk bin Lids

*44 Trash can provided for papertowel waste

*42 Floors/walls/ceiling/nonfood dirty

clean all

*09 Food on display shall be protected from contamination

no sneeze guard @ buffet

*45 Ceiling easily cleanable and light in color

replace absorbent tiles

*32 Nonfood surfaces-design to be cleaned easily

seal rusty equipment no foil

*26 Consumer Advisory Disclosure---asterisking

*34 Remove dead/trapped pests

dead roaches and flies in lights

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

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

*18 Licensed pest control applicator only

no raid or hot shot allowed

*47 Conditions of Permit-in use of food equipment

*43 Light bulbs, light shields provided

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

date mark all prepared foods/ none were date marked in reach in' and walk in's

*39 Equipment in good repair and proper adjustment.

fix oven- replace door no cardboard is allowed in kitchen / replace gasket in walk in freezer door

*45 Unnecessary articles prohibited

remove all unnecessary articles no needed from back area

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

beef above white frosting in freezer raw meat stored under RTE foods in cooler

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer bucket without chlorine - cook prepared it once i told him

*18 Licensed pest control applicator only

observed Raid- its not allowed only pest company- contact if necessary

*02 Cold Hold (41øF/45øF or below)

ham at 50F

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

ice machine is dirty- observed mold in white panel

*32 Approved Food Contact Equip.

store ice scoop on clean surface

*42 Dirty nonfood contact surfaces

clean dusty vents

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

date mark foods

*18 Toxic items labeling-non original container

label toxic items

*45 Premises shall be maintained in good repair

repair light in dry storage replace missing floor tiles

*02 Cold Hold (41øF/45øF or below)

keep diced tomatoes under 41 deg F