J & J FISH & CHICKEN

Food properly labeled; original container — Inspector Note: Observed failure to label containers of different types of fish in the walk in cooler 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. C.A; PIC advised to label all the containers for proper identification

Wiping cloths: properly used and stored — Inspector Note: Observed wiping clothes not stored in a solution of chemical sanitizers 511-6-1.04(4)(m) - 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. C.A; PIC advised to always store wiping clothes between uses in a solution of chemical sanitizer

In-use utensils: properly stored — Inspector Note: Observed a knife sitting on a table near dry food storage area. PIC COS by removing knife from table. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed failure to properly air dry utensils/equipment (wet stacking of food trays and containers by 3 compartment sink). PIC advised to properly air dry utensils and equipment. 511-6-1.05(10)(a) - 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

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed trash/garbage on floor near 3 compartment sink area. PIC COS by removing trash items from kitchen. 511-6-1.06(5)(r),(s) - Frequency, removal of refuse, recyclables and returnables often enough to minimize odors and attracting pests; Receptacles or Vehicles, removal from premises in approved manner (C) (r) Frequency. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. (s) Receptacles or Vehicles. Refuse, recyclables, and returnables shall be removed from the premises by way of: 1. Portable receptacles that are constructed and maintained according to law; or 2. A transport vehicle that is constructed, maintained, and operated according to law.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed failure to properly supply handwashing sink by 3 compartment sink with hand drying provisions. PIC COS by adding a new roll of paper towels to the paper towel dispensing machine. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf

Food properly labeled; original container — Inspector Note: Observed multiple unlabeled food items in walk in cooler. PIC advised to label food items properly. 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.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed multiple food items (boxes of lemons, potatoes) stored directly on the floor in walk in walk in freezer. PIC advised to properly store food items 6 inches or more above floor. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (iii) At least 6 inches (15 cm) above the floor.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed trash/garbage on floor in multiple areas of kitchen and storage areas. PIC advised to clean up trash on floor. 511-6-1.06(5)(r),(s) - Frequency, removal of refuse, recyclables and returnables often enough to minimize odors and attracting pests; Receptacles or Vehicles, removal from premises in approved manner (C) (r) Frequency. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. (s) Receptacles or Vehicles. Refuse, recyclables, and returnables shall be removed from the premises by way of: 1. Portable receptacles that are constructed and maintained according to law; or 2. A transport vehicle that is constructed, maintained, and operated according to law.

Food in good condition, safe, and unadulterated — Inspector Note: Observed dented banana pudding can on both the top and bottom seems. PIC corrected on site by tossing out the can. 511-6-1.04(3)(e) - Package Integrity (Pf) (e) Package Integrity. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf

Toxic substances properly identified, stored, used — Inspector Note: Observed chemical spray bottle stored on shelf next to food items. Observed bleach containers stored on second shelf with food contact items (trays and other equipment) directly underneath. PIC advised to properly store chemicals away from food items. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P