J BISTRO

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed two large containers of just prepped raw chicken stacked on top of each other in the walk-in cooler, both tightly covered with plastic wrap. Initial temperatures ranged from 52°F to 56°F; after 30 minutes, temperatures ranged from 51°F to 54°F. 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. PIC instructed food service employee to break up chicken into more shallow, metal containers and to leave uncovered to rapidly cool.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed box of raw squid stored directly on the floor inside of the walk in freezer. Food Storage, Prohibited Areas (C) (r) Food Storage, Prohibited Areas. Food may not be stored in the following areas: 1. Locker rooms; 2. Toilet rooms; 3. Dressing rooms; 4. Garbage rooms; 5. Mechanical rooms; 6. Under sewer lines that are not shielded to intercept potential drips; 7. Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; 8. Under open stairwells; or 9. Under other sources of contamination. PIC instructed food service employee to lift boxes of raw squid off floor.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed expired food service permit posted. Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers Discussed with PIC to pay permit fee by 5/11/26

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed at least five clean dishes that were stacked wet in the main kitchen. Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; PIC instructed food service employees to stack dishes in such a way that allows for proper air drying.

Wiping cloths: properly used and stored — Inspector Note: Observed 2 wet and visibly unclean wiping cloths with food debris, stored on countertops without any sanitizer buckets nearby. Also observed a wiping cloth stored in sanitizer bucket without any sanitizer solution. Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. 6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions. PIC prepared new sanitizer buckets to store wiping cloths; tested at 75ppm chlorine.

Insects, rodents, and animals not present — Inspector Note: Observed a live roach crawling from beneath the prep top cooler on the floor of the main kitchen. Later, observed another live roach crawling on the prep station counter in the middle of the main kitchen. Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Discussed with PIC to contact pest control to eliminate pests.

Food separated and protected — Inspector Note: Observed raw ground beef stored directly on top of ready to eat vegetables in the reach in cooler. Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P PIC voluntarily discarded vegetables and moved the ground beef to the bottom of the reach in cooler.