JOHNNY'S STEAKS & BAR-B-QUE

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed floor in WIF in main kitchen in disrepair; floor has deep cracks and crevices, is lifting from base, and is not easily cleanable. C/A: Repair floor; nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.

Physical facilities installed, maintained, and clean — Inspector Note: 1. Observed missing, damaged floor tiles and deep grouting holding large amounts of water between floor tiles primarily in warewashing area and fryer area in main kitchen. 2. Observed several holes in wall behind shelving near microwave in main kitchen. C/A: Repair wall and repair/replace floor tiles and grouting; all physical facilities shall be maintained in good repair. The floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm).

Physical facilities installed, maintained, and clean — Inspector Note: Observed ceiling tiles throughout main kitchen area of facility heavily soiled and discolored. C/A: Replace ceiling tiles with compliant materials and maintain physical facilities in good repair. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: 1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; 2. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware washing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. *PIC has replaced some ceiling tiles; remaining ceiling tiles must be observed replaced during next routine inspection.*

Insects, rodents, and animals not present — Inspector Note: Observed several live German cockroaches along floors and walls of main kitchen. C/A: Increase pest management and eliminate harborage conditions. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and 4. Eliminating harborage conditions. *Per PIC, facility has active pest management conducted 2x monthly by Barnes Pest Management to eradicate pests. PIC will monitor and increase as *

Proper date marking and disposition — Inspector Note: 1. Observed several cups of house made blue cheese dressing (prep date: 5/15/26) held past 7-day expiration in WIC in main kitchen. 2. Observed several TCS foods (cooked chicken tenders - prep date 6/14/26; cooked baked beans- prep date 6/12/26) stored in WIC in main kitchen date marked with incorrect prep dates per PIC. C/A: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: Food prep days/system discussed with employees; all food properly date marked.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several ready to use bowls, plates, and small saucers stored facing up on prep table and above stove in main kitchen exposed to contamination. C/A: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. COS: All items inverted.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed door to WIC in main kitchen detached from hinges in disrepair. C/A: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. *PIC states tech has been called to repair door today.*

Nonfood-contact surfaces clean — Inspector Note: Observed accumulation of black build up on fan grates and walls in WIC in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Physical facilities installed, maintained, and clean — Inspector Note: Observed ceiling tiles throughout main kitchen area of facility heavily soiled, discolored, and some damaged. C/A: Replace ceiling tiles; All physical facilities shall be maintained in good repair. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: 1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; 2. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware washing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed dim, insufficient lighting supplied in WIF in main kitchen. C/A: At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed in-use dish machine dispensing chlorine sanitizer at below 50ppm in main kitchen. C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a concentration of 50ppm-100ppm. COS: Sanitizer replaced and tested at 50ppm.