J & E Restaurant

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment

Violation noted (details not available)

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment

113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

114002, 114002.1 - Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any

114135, 114185.1 114185.3 [d-e] - Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact with food in clean water with sanitizer or use only once; sepa

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

Violation noted (details not available)

Food contact surfaces: clean and sanitized

Hands clean and properly washed; proper glove use

Proper hot and cold holding temperatures

Equipment approved; clean; installed, good repair; capacity

Proper hot and cold holding temperatures [ date violation corrected: 2/9/2023 ]

Proper cooling methods [ date violation corrected: 2/9/2023 ]

Approved thawing methods in use [ date violation corrected: 2/9/2023 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 2/9/2023 ]

Food separated and protected [ date violation corrected: 2/9/2023 ]

Toxic substances properly identified; stored & used [ date violation corrected: 2/9/2023 ]

Wiping cloths; properly used and stored [ date violation corrected: 2/9/2023 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 1/12/2023 ]

Proper hot and cold holding temperatures [ date violation corrected: 1/12/2023 ]

Adequate ventilation and lighting; designated areas, use [ date violation corrected: 1/12/2023 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 1/12/2023 ]

Food storage; food storage containers identified [ date violation corrected: 1/12/2023 ]

Nonfood contact surfaces clean [ date violation corrected: 1/12/2023 ]

Warewash facilities: installed, maintained, used, test strips [ date violation corrected: 1/12/2023 ]

Wiping cloths; properly used and stored [ date violation corrected: 1/12/2023 ]

Unclean nonfood contact surfaces

Inadequately cleaned or sanitized food contact surfaces

Unclean or degraded floors walls or ceilings

High risk food holding temperature

Foods not protected from contamination

Unclean nonfood contact surfaces

High risk food holding temperature

Moderate risk vermin infestation

Inadequate food safety knowledge or lack of certified food safety manager

Inadequate ventilation or lighting

Unclean or unsanitary food contact surfaces

Improper storage of equipment utensils or linens

Unclean or unsanitary food contact surfaces

High risk food holding temperature

Unclean nonfood contact surfaces