Jersey Wings & Fish

EHS observed handwashing sink out of order. ********************* 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 ************************ C/A: PIC was informed that the handwash sink will need to be fixed as soon as possible. Prep sink can only be used temporarily while hand sink is being fixed.

EHS observed reach-in cooler in storage area used for TCS foods not holding temperature below required threshold. Lowest reading was 51.5 F. ********************************* 511-6-1.05(3)(a) - Cooling, Heating, and Holding Capacities (Pf) (3) Numbers and Capacities. (a) Cooling, Heating, and Holding Capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Pf *************************** C/A: PIC was informed that the cooler will need to be adjusted or possibly repaired. PIC was also advised that any TCS foods stored in there will need to be moved to another cooler to ensure they are maintained below 41 F.

EHS observed lack of hand soap and paper towels at handwash sink in kitchen. PIC stated that employees were washing hands in bathroom. ********************* 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 ******************** C/A: PIC was informed that handwash soap and drying provisions (such as paper towels) must be provided at each handwash sink. While hands do need to be washed in the bathroom, hands need to be washed after leaving bathroom as well. Additionally, the handwash sink is still in disrepair and needs to fixed promptly.

EHS observed sliced American cheese in RIC in storage room at 53F. *************************** 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P ********************* C/A: PIC was informed that any foods that are above 41F for 4 hours or more must be discarded. EHS also recommended ensuring that the specific reach-in cooler can maintain temperatures for TCS foods.

EHS observed consistent absence of datemarking throughout the facility. ***************************** 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf 3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf ************************* C/A: PIC was informed that food must be datemarked in order to properly dispose of food and exclude when necessary.

EHS observed chicken wings being thawed under running water in compartment of 3 compartment sink. ************************** 11-6-1.04(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; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF **************************** C/A: PIC was informed that while thawing chicken under running water is permitted, it must be done in a designated meat sink.

EHS observed boxes of frozen food sitting on floor of freezer. ******************** 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: (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. ********************* C/A: PIC was informed that all food and food products must be stored at least 6" off of the floor.

EHS observed that past inspection report was not posted. ************************ 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. ************************** C/A: PIC was informed that most recent inspection report must be posted at all times after it has been received.

EHS observed scoop used for rice stored in container with rice while not in use. ********************* 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: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; ********************** C/A: PIC was informed that scoop must be stored in a separate clean area while not in use.

EHS observed that no test strips were available for sanitizer solution in ware washing sink. ************************** 11-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf ************************** C/A: PIC was informed that test strips for sanitizer solution must be available and used to test for proper sanitizer concentration.

Observed pico de gallo in prep-top cooler at 49 F. ************************* 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P *************************** C/A: PIC informed that pico will need to be discarded. Also recommended to keep prep top closed while not in use to keep food at or below 41 F.

EHS observed consistent absence of datemarking throughout the facility. ***************************** 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf 3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf ************************* C/A: PIC was informed that food must be datemarked in order to properly dispose of food and exclude when necessary.

EHS observed that no test strips were available for sanitizer solution in ware washing sink. ************************** 11-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf ************************** C/A: PIC was informed that test strips for sanitizer solution must be available and used to test for proper sanitizer concentration.

EHS observed pan containing raw chicken sitting on top of sauce containers in the reach-in cooler. *********************** 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: (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. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. ************************** C/A: PIC was informed that the chicken will need to be stored below all other foods in the cooler in order to prevent cross-contamination.

EHS observed workers not wearing hair restraints while in food preparation area. ****************** 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. ********************** C/A: PIC was informed that all employees involved in food preparation must wear proper hair restraints to prevent contamination of food.

EHS observed shoes stored under storage racks in back room. ************************* 511-6-1-.03(5)(k)3,4 - Hygienic Practices Employees shall maintain a high degree of personal cleanliness and shall use good hygienic practices during all working periods in the food service establishment. ************************* C/A: PIC was informed that shoes must be worn at all times in the restaurant and cannot be stored in areas outside of designated employee areas.

EHS observed scoop cup used for diced grilled chicken stored in container in the reach-in cooler while not in use. ************************** 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: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 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); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). ************************** C/A: PIC was informed that utensils m.