Tj's Fresh Seafood Market & Grill

*32 Equipment & Utensils resistant pit,chip, crazing

Damaged container (flour bin) replace storage container

*10 Chlorine sanitizer concentration, minimum temp.

dishwasher chlorine too high, reading 200ppm

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

label bulk containers and squeeze bottles

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

store food 6 inches off the ground ( potatoes in the Walk in cooler)

*46 Covered waste receptacle for women's restroom

provide a covered trash can in womens restroom for female products

*42 Floors/walls/ceiling/nonfood dirty

clean the floor throughout the kitchen

*32 Damaged Equipment

Damaged equipment (not maintaining 41 degrees F)

*34 Outer openings:closing holes, gaps

gap around back door (top and sides)

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

Provide lids for containers

*36 Cloths in-use for wiping between uses stored

store wet wiping cloths (towels) in sanitizer bucket

*43 Light bulbs, light shields provided

Repair/replace missing light bulb under vent hood

*47 Handwashing signage

provide hand washing sign for restroom

*19 Water & Plumbing in good repair- per code

plumbing cold water turned off (not in good repair)

*10 Other sanitizer use - manufacturer label direction

Bleach sanitizer at dish machine bar observed at 200 ppm. Adjust to 50-100 ppm. Sanitizer at dish machine (kitchen) observed at 40 ppm, adjust too 50-100 ppm.

*45 Premises shall be maintained in good repair

Counter top at wait station observed not in good repair. Repair soap dispenser at hand sink, cookline. Observed missing vent-a-hood filters at cookline, replace.

*31 Individual, disposable towels

No paper towels at hand sink, wait area.

*43 Light - 50 foot : Food and utensils area

Replace missing lights under vent-a-hood.

*32 Maintain in Good Repair

Rubber gasket observed not in good repair, salad RIC.

*39 Cutting surfaces.

Repair damaged cutting boards/often.

*27 Cool TCS foods using other effective means

Cooked salmon observed cooling at room temperature.

*22 Accredited food handler certificate - 60 days

All food handlers must obtain food handler training. Expired cards seen. *Food seen without proper labels, to-go RIC.

*10 Clean Sight and Touch

Can opener blade

*18 Toxic items used according to law

Chlorine conc. solution at dish washer

*31 Individual, disposable towels

*19 Water & Plumbing in good repair- per code

Repair leak at 3 comp sink

*31 Individual, disposable towels

*43 Light bulbs, light shields provided

*36 Cloths in-use for wiping between uses stored

*18 Toxic items labeling-non original container

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

*20 Grease Trap Tickets

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

*39 Equipment-doors, seal hinges adjusted/intact

Repair cooler gaskets

*29 Cold/hot hold unit thermometer easily viewable

Provide thermometer in cooler

*36 Cloths in-use for wiping between uses stored

*42 Ventilation hood systems

Replace missing vent hood filters

*18 Toxic items labeling-non original container

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*31 Handwashing lavatory - used for other purpose

Do not store items in hand sink.

*02 Cold Hold (41øF/45øF or below)

*19 Water & Plumbing in good repair- per code

Faucet leak at 3 comp sink

*21 RFSM - Not On Site

*10 Chlorine sanitizer concentration, minimum temp.

Dish machine sanitizer conc. is weak

*22 PIC to ensure no unapproved indiv in food prep are

Food employees must have food handler certificates

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

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

*21 RFSM - Not On Site

*42 Ventilation hood systems

Replace damaged filters

*02 Cold Hold (41øF/45øF or below)

Rice held at 48F

*22 Handlers-Certificate Not On Site

*44 Trash can provided for papertowel waste

*39 Equipment in good repair and proper adjustment.

Cooler gaskets

*31 Individual, disposable towels

*19 Water & Plumbing in good repair- per code

Repair hand sink faucet

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

*02 Cold Hold (41øF/45øF or below)

*02 Cold Hold (41øF/45øF or below)

Fish

*22 Handlers-Certificate Not On Site

*31 Handwashing lavatory - accessible

*44 Trash can provided for papertowel waste

*10 Chlorine sanitizer concentration, minimum temp.

Dish machine sanitizer conc observed at 5ppm

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

Food observed on the floor of walk in cooler

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

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

*19 Water & Plumbing in good repair- per code

faucet and leak at 3 comp sinks

*18 Toxic items labeling-non original container

spray bottles

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

employee drinking behind bar

*44 Trash can provided for papertowel waste

*03 Food products not maintained at 135øF or above

RICE AT ROOM TEMPERATURE

*21 RFSM - Not On Site

*31 Handwashing lavatory - used for other purpose

EQUIPMENT IN HAND SINK

*35 Hair Restraints effective

*42 Floors/walls/ceiling/nonfood dirty

DUSTY CEILING VENTS

*47 Conditions of Permit-in use of food equipment

*24 Food Labeling- with common name of the food

SUGAR???

*10 Chlorine sanitizer concentration, minimum temp.

KITCHEN MACHINE AT 0 PPM. SANITIZER IS EMPTY

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*32 Maintain in Good Repair

REPLACE WORN GASKETS FROM COOLERS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN DUSTY AIR INTAKES

*23 Water, Plumbing,& Waste Water - Pressure

INCREASE WATER PRESSURE OF HAND SINK

*31 Handwashing lavatory - accessible

DO NOT STORE ANY ITEM IN FRONT OF HAND SINK

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

NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED TWO CUPS OF BEVERAGE ON FOOD PREP. TABLES

*10 Clean Sight and Touch

ICE MACHINE INTERIOR

*45 Lockers to be used to store personal items

STORE ALL PERSONAL ITEM AWAY FROM FOOD PREP. TABLES ( i.e. CELL PHONE)

*34 Outer door: solid,selfclosing,tightfitting

SEAL BOTTOM OF BACK DOOR WITH WEATHER STRIPS

*43 Light bulbs, light shields provided

DISH WASHING AREA