J & J FISH & CHICKEN

Nonfood-contact surfaces clean — Inspector Note: Observed hood, floor of reach in freezer and gaskets of reach in cooler at front food service unclean to sight and touch. 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 floor (stairwell and beneath bulk flour pan by walk in freezer), walls (door by fryers), ceiling (by fryers) unclean to sight and touch. Also observed pitted tiles in front and beneath fryers. CA. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several pans, stored as clean, with water residual. CA allow dishes to air dry prior to stacking.

Nonfood-contact surfaces clean — Inspector Note: Observed storage rack by ice machine with build up of grease and debris. CA. 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 floor (by ice machine, stairwell and upstairs storage area), walls (door by fryers), ceiling (by fryers) unclean to sight and touch. CA. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Certified Food Protection Manager — Inspector Note: Observed expired CFSM certification posted for public view. CA.. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. Correct within 30days.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee drinking from plastic water bottle in main kitchen. CA. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.