Jo Jo's Wings and Grill

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed knives and other utensils stored in handwashing sink. CA: PIC informed that Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a clean dry location. COS: PIC removed utensils from handwashing sink.

Nonfood-contact surfaces clean — Inspector Note: Observed heavy buildup of food/residue on handles of reach in coolers and general surfaces in the kitchen. CA: Informed PIC that a deep clean be done. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed food items stored on floor in walk-in freezer. CA: Advised PIC to place items on shelves. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed utensils stored in between equipment near Prep sink. COS: PIC removed utensils. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor.

Nonfood-contact surfaces clean — Inspector Note: Observed soiled residue on equipment throughout main kitchen. Observed heavy grease build up in between grill. Observed heavy black residue on walls and floors throughout kitchen. Observed soiled reach-in cooler shelves. CA: Advised PIC to frequently clean all non-food contact surfaces. Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee items in cold holding units throughout main kitchen. COS: PIC placed items in designated employee areas. 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. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Food stored covered — Inspector Note: Observed food items stored uncovered throughout units in main kitchen (cooked chicken, cooked shrimp, vegetables, etc). COS: PIC covered food items. (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 soiled cutting boards throughout main kitchen. Observed pink residue on baffle of ice machine in self-service area. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.