J'S Chicken and Rice

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

arrange raw steak meat properly, do not store above RTE food.

*18 Pesticides/ toxic tracking powder

remove home use powder pesticide

*39 Store equipment & utensils - avoid contamination

clean wire utensil storage shelves.

*42 Dirty nonfood contact surfaces

clean grease behind fryers, clean walls.

*42 Floors/walls/ceiling/nonfood dirty

GRIME ON GASKETS OF COLD HOLD EQUIPMENT, GRIME ON WIRE STORAGE SHELVES, GRIME ON WALLS. CLEAN.

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

LABEL CONTAINER OF SPICE.

*31 Individual, disposable towels

PROVIDE TOWELS AT HAND SINK LOCATED NEXT TO GRILL.

*19 Water & Plumbing in good repair- per code

OBSERVED BACK FLOW AT HAND SINK, HAVE PROPER DRAINAGE.

*39 Equipment & utensils cleaned before restocking

OBSERVED RESTOCKED KNIFES WITH FOOD GRIME AND RUST. PROPERLY CLEAN BEFORE RESTOCKING.

*42 Dirty nonfood contact surfaces

GRIME BUILD UP ON WIRE SHELVES, GRIME ON GASKETS, CLEAN.

*37 Storing the food where it is not exposed to splash, dust, or other contamination

OBSERVED FOOD STORED DIRECTLY UNDERNEATH SPLASH COMING FROM CONDENSER UNIT OF WALK IN FREEZER. MOVE AWAY.

*02 Cold Hold (41øF/45øF or below)

CHOPPED CHICKEN OBSERVED AT 49.8F, CHICKEN TENDER AT 49.7F. PLACE IN WORKING COLD HOLD EQUIPMENT OR OVER ICE UNIT EQUIPMENT IS REPAIRED.

*27 Cooling, heating, and holding capacities. Equipment

WALK IN COOLER NOT MAINTAINING COLD HOLD TEMPERATURES, ESTABLISHMENT DOES NOT HAVE ENOUGH COLD HOLD EQUIPMENT TO MAINTAIN COLD HOLD TEMPERATURES.

*34 Controlling pests. Eliminating harborage conditions

OBSERVED FOOD AND GRIME ON FLOORS AND SURFACES OF SHELVES.

*39 Store equipment & utensils in a clean, dry place

observed clean equipment store in soiled containers. also observed grime build up on unused equipment, clean.

*42 Dirty nonfood contact surfaces

grime build up on green wire shelves, on surfaces of storage containers clean.

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

observed heavily dented cans stored next to nondented cans. dispose of heavily dented cans.

*37 Storing the food where it is not exposed to splash, dust, or other contamination

observed opened can of red bull stored above RTE food and sliced produce that is uncovered.

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

observed squeeze bottles with no label. label bottles if it contains food that has been removed from original package

*36 Cloths in-use for wiping between uses stored

observed wet cloth on counter.

*45 Premises shall be maintained in good repair

observed falling tile cove base, repair.

*42 Dirty nonfood contact surfaces

observed grime build up on surfaces of equipment, clean all surfaces of equipment.

*39 Equipment in good repair and proper adjustment.

observed ice forming from broken seal of walk in freezer, repair.

*18 Unnecessary chemicals not allowed

observed pest powder in kitchen (boric acid) remove.

*32 Equipment & Utensils resistant pit,chip, crazing

observed chipped flour containers, replace.

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

cover food in WIC.

*39 Cooking equipment free of encrusted grease

rust on knife rack, replace.

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

observed two squeeze bottle not labeled.

*42 Dirty nonfood contact surfaces

dust on ceiling of WIC

*43 Clean vent syst:Intake/exhaust air ducts

dust on intake vents, clean.

*32 Equipment & Utensils resistant pit,chip, crazing

observed lid of container chipped and observed large white container heavily chipped, dispose of equipment and use new equipment that is not damgaged.

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

clear squeeze bottle not labeled. label squeeze bottle with common name of substance.

*39 Loosely cover cooling foods

wings that were cooling not covered, cover. COS.

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

employee using wet cloth washed in water to sanitize food contact surface, use sanitizer.

*18 Toxic items labeling-non original container

two clear spray bottles not labeled with name of contents, contained cleaners.

*43 Clean vent syst:Intake/exhaust air ducts

dust observed on exhaust vents located in dining area, clean.

*42 Floors/walls/ceiling/nonfood dirty

clean behind ice machine, clean underneath shelves.

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

observed rice scoop in water container that was at 99.4F, store in water that is at minimum 135F.

*39 Equipment in good repair and proper adjustment.

WI freezer lines inside clogged with ice at interchange tubing freezer unit must be repair or replace to proper condition

*20 Grease Trap Tickets

missing current grease trap ticket must be have current grease trap ticket

*15 Bare hands contact with ready-to-eat foods

employee packing CTS food with bare hands to go to WI cooler must be use gloves or utensils to pack RTE food at all times not bare hand contact

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment dirty must be clean to avoid cross contamination

*45 Premises shall be maintained in good repair

shield lights broken at prep area must be replace or repair to proper condition

*43 Light bulbs, light shields provided

lights not working at front dining room area must be replace or repair all lights dining room area

*45 Clean facilities as often as necessary.

light shields dirty with soils accumulations must be clean to avoid contamination

*35 Hair Restraints effective

employee didn't have hair restrained or covering must be have hair restraints or hair covering during operational hours

*29 Sanitizing solutions, testing devices

sanitizer bucket missing front service area must be have sanitizer bucket 100 ppm chlorine concentration

*45Floors easily cleanable

floors dirty on kitchen and prep areas must be clean to avoid contamination

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

missing date marking on food containers inside cooler units must be have date marks on all food containers

*15 Limit bare hand contact with all other foods

must be limit bare hand contact with prep RTE food form

*06 Discard if TCS is in container w/ no date or day

PIC must be discard food containers without day or date mark

*43 Clean vent syst:Intake/exhaust air ducts

air and vent hood filters dirty must be clean to avoid oils accumulation and contamination

*47 RFSM Certificate - Not Display

PIC at the inspection time expired certification expired RFSM on display must be have current RFSM certification

*45 Clean facilities as often as necessary.

walls ceiling and floors behind equipment dusty and contaminated must be clean to avoid food contamination

*29 Sanitizing solutions, testing devices

missing sanitizing solutions must be have sanitizer bucket 100 ppm and 3c sink 50 ppm

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

missing date marking in all food containers must be have date marking on food containers as public health control

*32 Equipment and Utensils Multiuse Materials durable

use recycle non - commercial food containers must be approved commercial food containers

*45 Clean facilities as often as necessary.

walls and ceiling soiled and encrusted with grease and debris must be clean to avoid food contamination

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*39 Cooking equipment free of encrusted grease

equipment encrusted with grease and soiled must be remove and clean soils from equipment to avoid food contamination

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*43 Clean vent syst:Intake/exhaust air ducts

vent hood dirty must be clean to avoid oil dripping and food contamination missing dripping oils receptacle - vent hood area- must be have oil dripping receptacles

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

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

Employee observed drinking in kitchen.

*36 Cloths in-use for wiping between uses stored

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

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

*45 Premises shall be maintained in good repair

Provide seal between hand sink and wall.

*47 Other Violations

Provide commercial microwave.

*18 Toxic items labeling-non original container

*43 Ventilation hood-prevent grease dripping

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

IN COOLER

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

RAW BEEF OVER COOKED CHICKEN

*32 Maintain in Good Repair

REPAIR GASKET IN WIC

*10 Clean Sight and Touch

CLEAN ICE GUARD TO BE FREE OF MOLD

*22 Handlers-Certificate Not On Site

*20 Grease Trap Tickets

SEND MOST RECENT COPY NOT AVAILABLE DURING INSPECTION

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

OPEN CONTAINER DRINK DESIGNATE AREA FOR EMPLOYEE ITEMS IN COOLER