J & J Fish and Chicken

Personal cleanliness — Inspector Note: Observed two food workers observed preparing food in front food prep/ service area with watches worn. CA: . Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food COS: Food workers removed watches.

Adequate handwashing facilities supplied & accessible — Inspector Note: Using a Handwashing Sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Upon arrival, one male food worker was observed placing empty food storage container into hand wash sink in front food prep and service area. Corrected on Site: Food worker removed said container after inspector's instructions.

Personal cleanliness — Inspector Note: Observed two food workers observed preparing food in front food prep/ service area with watches worn. CA: . Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food COS: Food workers removed watches.

Wiping cloths: properly used and stored — Inspector Note: Observed three wet wiping cloths stored on food preparation tables and not in sanitizing solutions between uses. Additionally, two buckets with sanitizing solution tested at 200 PPM. CA: Cloths in-use for wiping counters and other equipment surfaces shall be Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and Laundered daily. COS: Wiping cloths were removed by PIC and sanitizing solution was discarded and new solution tested at 100 ppm.

Proper cold holding temperatures — Inspector Note: Observed approximately 1 pound of raw perch fish fillets tested at 47F in 3 door reach in cooler AND Individual servings of cole slaw tested between a range of 45-48F in display case both in front food prep area. PIC stated food item has been in said equipment overnight. CA Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C). COS : Fish fillets and cole slaw were discarded by PIC.