J & J FISH & CHICKEN

Food properly labeled; original container — Inspector Note: Observed 5 large bins with dry goods not labeled with common names. Advised to label dry goods with common names. C/A: 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed 2 pans of raw chicken breast just prepared placed in walk-in cooler to cool with lids on tight. 5 pans of raw chicken wings placed in walk-in cooler at 11:00a.m. to cool with lids on tight. COS- Lids were removed from all raw chicken breast and raw chicken wings to cool properly. Advised PIC lids shall not be placed on pans for proper cooling. PIC advised to follow instructions on the DPH flyer. C/A:511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) 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.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed cardboard zip tied to rack near dry goods. Advised to have removed. C/A: 511-6-1.05(1)(a) - Materials, General Requirements (P, C) (1) Materials. (a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Plumbing installed; proper backflow devices — Inspector Note: Observed hand sink at entrance of main kitchen in disrepair. Sink it not mounted on the wall. Advised to have repaired. C/A:511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed cell phone, charger and other personal items stored in a to-go container next to food for sale. COS: All personal items were removed from main kitchen advised they shall be stored away from items for sale to the public. Corrective Action: 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food equipment, linens, and single-service and single-use articles are protected from contamination.

Food stored covered — Inspector Note: Observed raw fish, raw shrimp and raw chicken stored in countertop reach in cooler without lids. Dry seasonings being stored without lids in main kitchen. COS: Lids were placed on all items and advised PIC that lids shall remain on containers at all times to prevent contamination. C/A: 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the inside of the ice machine unclean with black substances in direct contact with ice. COS: Ice was discarded, ice machine was cleaned and sanitized while inspector was onsite. Advised to increase cleaning frequency. C/A: 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed 3 pans of chicken cooling with lids on tight. COS- 3 Pans of raw chicken wings were discarded by PIC. Advised PIC lids shall not be placed on pans while cooling. C/A:511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) 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.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Missing drain plug at dumpster observed at time of inspection. C/A:511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Proper cooling time and temperature — Inspector Note: Observed raw chicken wings stored for more than 6 hours without reaching 41F. COS: 3 PANS OF RAW CHICKEN WINGS WERE DISCARDED BY PIC C/A:511-6-1.04(6)(d) - Cooling (P) (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

Personal cleanliness — Inspector Note: Observed employee preparing coleslaw while wearing an bracelet, employee preparing TCS ready to eat food while wearing an apple watch, and an employee preparing TCS food items while wearing bracelet. COS: Coleslaw was discarded by PIC, all arm jewelry was removed and hands were washed properly before returning to main kitchen. ADVISED PIC NO ARM JEWELRY SHALL BE WORN WHILE PREPARING TCS READY TO EAT FOODS. Corrective Action: 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. 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.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed reach in cooler not holding a TCS food temp of 41F or below. Advised PIC no TCS food s should be stored in reach in cooler. C/A: 511-6-1.05(6)(q)1&3 - Good Repair & Calibration (C) (q) Good Repair and Calibration. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed cell phone stored and soda bottle stored on top of single use items. Observed cell phones stored on prep top near hand sink. COS: All personal items were removed from main kitchen advised they shall be stored away from items for sale to the public. Corrective Action: 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food equipment, linens, and single-service and single-use articles are protected from contamination.

Adequate handwashing facilities supplied & accessible — Inspector Note: Upon entering kitchen employee was observed dumping a clear tub into hand sink. COS: Employee was educated on proper use of hand sink and complied by sanitizing hand sink. C/A: 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 2. A handwashing facility may not be used for purposes other than handwashing. Pf

Proper cold holding temperatures — Inspector Note: Observed several TCS food items stored in 3 door reach in cooler not holding a TCS food temp or 41F or below. (see temp log) ambient of reading was 47F at time of inspection. COS: All TCS food items were moved to walk in cooler to rapid chill to 41F or below. C/A: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P