J & J Fish & Chicken

Inspector notes: Observed brown buildup inside interior flap of ice machine. CA: all food contact surfaces shall be cleaned to sight and touch.

Inspector notes: Observed several items in WIC (Chicken, fish, shrimp) not labeled. Observed flour, sugar, etc, without proper label. CA: all items removed from original container shall be labeled with common English name.

Inspector notes: Observed no hanging thermometer inside of RIC or WIC. CA: temperature measuring device shall be located in warmest part of units.

Inspector notes: Observed broken down cardboard boxes throughout main kitchen. CA: refuse shall removed in via frequency to minimize harborage.

Inspector notes: Observed during the time of facility has not established procedures for employees to follow when responding to vomit and contamination events. (6) Responding to Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf PIC informed, CA, Educational literature was provided to owner and English speaking staff to educate all employees of procedures.

Inspector notes: Observed pink/brown buildup inside interior flap of ice machine. CA: all food contact surfaces shall be cleaned to sight and touch.

Inspector notes: Observed debris buildup in bottom of RIC and on shelves. CA: nonfood contact surfaces shall be free of accumulation of food debris. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will clean and keep clean.

Inspector notes: Observed ice build up in walk in freezer. Observed grime at coved base, white colored build up on stainless steel bathroom walls, dark colored build up / grime on kick plate of door, and other locations in the dining room and kitchen with build up in need of detail cleaning. CA> Clean floors walls and ceiling.

Inspector notes: Observed food boxes stored on kitchen floor. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. 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. PIC moved boxes.

Inspector notes: Observed pink/brown buildup inside interior flap of ice machine. CA: all food contact surfaces shall be cleaned to sight and touch.

Inspector notes: Observed several fish containers stored with water and ice. CA: food shall not be stored or in contact with ice or water.

Inspector notes: Observed debris buildup in bottom of RIC and on shelves. CA: nonfood contact surfaces shall be free of accumulation of food debris.

Inspector notes: Observed bottom of backdoor with visible light at the bottom. CA: all outer openings tight fitting and protected.

Inspector notes: Observed no hot water at both hand washing sinks. CA: Advised PIC to get sinks serviced. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Inspector notes: Observed no soap at the hand washing sinks near the grill. COS: PIC placed soap at hand washing sink. 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

Inspector notes: Observed pink and brown residue inside ice machine. Observed sticky residue from lemonades on the prep table. COS: Employees dumped ice and wash, rinse, and sanitized ice machine. Employees cleaned prep table. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Inspector notes: Observed raw shrimp and raw catfish sitting in containers of ice water. COS: PIC dumped water. 511-6-1.04(4)(i) - Storage or Display of Food in Contact with Water or Ice (C) (i) Storage or Display of Food in Contact with Water or Ice. 1. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or positioning in the ice or water. 2. Except as specified in paragraphs 3 and 4 of this subsection, unpackaged food may not be stored in direct contact with undrained ice. 3. Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water. 4. Raw poultry and raw fish that are received immersed in ice i...

Inspector notes: Observed flour, cornstarch, sugar, cats hush, and shrimp containers without label. COS: PIC labeled food items. 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.

Inspector notes: Observed frozen shrimp and catfish holding in sinks in main kitchen in standing water. COS: Employees drained the standing water and let continuous cool running water flow on frozen shrimp and catfish. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow...