Jay's Resturant

Inspector notes: Observed cutting boards in facility heavily stained with gashes. Ca: all food contact surfaces shall be cleaned to sight and touch.

Inspector notes: Observed vent hood in need of cleaning. Ca: all nonfood contact surfaces shall be free of the accumulation of debris buildup.

Inspector notes: Observed several pieces of unused equipment in facility. Ca: premises shall be free of items unnecessary to operation.

Inspector notes: Observed spiders and spider webs in corners and under equipment. Ca: pests shall be removed. Advised PIC to dust and declutter around equipment.

Inspector notes: Observed most recent report not posted. Ca: most current inspection report shall be posted at all times for public view.

Inspector notes: Observed no hand soap at both hand sinks. CA: Advised PIC to obtain and store hand soap at both hand sinks. 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 no paper towels at both hand sinks. CA: Advised PIC to obtain paper towels at store at both hand sinks. 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 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Inspector notes: Observed cooked foods stored in RIC for more than 24 hours without proper date marking. CA: advised PIC to date mark Ready to Eat foods (RTE) or TCS foods once being held for more than 24 hours. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) o...

Inspector notes: Observed several foods items stored in RIF and RIC without a common name label. CA: Advised PIC to label items with a common name. 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 raw eggs next to and above vegetables. Move cartons of eggs below or away from vegetables.

Inspector notes: Missing soap at front hand sink and paper towels near both front and back. Has napkins at counter currently using to prepare foods for home. Not currently serving to the public. Observed at closing time.

Inspector notes: Floors are worn, with holes, and discolored in the back. Clean floors and suggest replacing missing tiles and damaged tiles in the near future.

Inspector notes: Observed unused equipment and items stored inside. Code: Maintaining Premises. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

Inspector notes: observed unshielded lights at front counter. Code: (i) Light Bulbs, Protective Shielding. 1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. 2. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (i) The integrity of the packages cannot be affected by broken glass falling onto them; and (ii) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened.