J&J Fish & Chicken

Food separated and protected — Inspector Note: Observed boxes of raw chicken stored next to cabbage/coleslaw in the walk in cooler. PIC corrected on site by relocating boxes of vegetables to the shelves located at the entrance of the walk in cooler. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - 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 (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed the urinal in the men's restroom handle leaking when it is flushed. The handle must be repaired and maintained.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the ceiling tile with water damage in the dining room and another ceiling tile in bad repair on the hot line line in the kitchen. Observed the floor in the walk in cooler in bad repair. The floor must be completely sealed to prevent water from going underneath the metal. Observed the wall behind the 3-compartment sink in need of cleaning due to build up and dust. Observed cobwebs in the ceiling in the women's restroom.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed a light shield in the prep area in need of cleaning due to build up on the interior surface.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed several vents in the lobby and the hallway leading to the restrooms in need of cleaning due to an accumulation of build up.