J & J FISH & CHICKEN

Approved thawing methods used — Inspector Note: Observed raw fish thawing in stagnant water. CA:Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. COS- Employee turned on water and submerged fish to properly thaw.

Insects, rodents, and animals not present — Inspector Note: Observed visible light at the rear door. Discussed with PIC to repair to prevent pest entry.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed an employee eating while actively preparing food, handling ready-to-eat food with one hand and consuming food with the other, creating a risk of contamination. Additionally, observed another employee walking through the main kitchen eating a banana during active food preparation operations. CA: 1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. 2. 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. COS-Employees discarded food items and washed hands.

Food stored covered — Inspector Note: Observed Multiple TCS food items stored uncovered in 3 door cooler. CA: All food shall be stored covered to prevent contamination.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed employee washing dishes by only rinsing with water and not properly washing, rinsing, and sanitizing utensils as required. CA: Discussed proper warewashing procedures with the Person in Charge (PIC), emphasizing that all dishes and utensils must be washed, rinsed, and sanitized. PIC instructed the employee to properly set up the warewashing process. Employee prepared wash water but failed to prepare a sanitizer solution and continued washing dishes without sanitizer. PIC then instructed and assisted the employee in properly preparing the sanitizer solution. COS- 3 compartment sink properly set up with chlorine sanitizer water solution at 50PPM. PIC instructed employee to rewash dishes.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed raw chicken recently prepped in walk in cooler and with tight fitting lid. Observed Cole slaw prepped in containers with tight fitting lids. CA: Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS- PIC place ice in food items to cool more rapidly.

Food stored covered — Inspector Note: Observed Mutiple TCS food items stored uncovered in 3 door cooler. CA: All food shall be stored covered to prevent contamination. COS- PIC started to cover food items.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed employee washing dishing with out sanitizing. CA: All dishes shall be washed, rinsed and sanitized. COS- Education provided PIC rewashed, rinse and sanitized dishes.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed lite black build up in the interior of ice machine. CA: food and non food contact surfaces shall be cleaned regularly and by sight and touch to prevent build up. COS- PIC started to melt the ice and stated the ice machine will be cleaned and sanitized before use.