J. CHRISTOPHER'S RESTAURANT

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several wet stacked pans on shelf in main kitchen (across from dish washer). C/A: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Correct within 72 hours.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the following: (1) Pink slime and rust accumulation inside ice machine's surfaces that are in contact with ice in main kitchen. (2) Dark mold-like accumulations inside soft drink machine nozzles of main kitchen. (3) Accumulations on can opener blade of main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Cleaned

Proper cold holding temperatures — Inspector Note: Observed several TCS foods in prep top coolers throughout Main kitchen cold holding above 41F. C/A: Cold holding TCS foods shall be 41F or below at all times. COS: Discarded

Proper date marking and disposition — Inspector Note: Observed several foods that require date marking lack date marking in cooler units in main kitchen (pulled pork, cooked sausages, corned beef). Per PIC, they were prepared on Friday. 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: Items labeled