JJ Fish & Chicken

Observed coleslaw (49F-50F) inside the walk-in cooler. According to the date marking label on the container and the Person In Charge (PIC), the coleslaw was prepped yesterday. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature. Corrected on Site (COS): Coleslaw discarded.

Observed the employee filling the sanitizer bucket with water at the hand sink. A handwashing sink may not be used for any other purpose other than handwashing. Train staff on the proper usage of the hand sink.

Observed no paper towels at the hand sink near the three-compartment sink area. Each handwashing sink or group of adjacent handwashing sinks shall be provided with paper towels to dry hands. Corrected on Site (COS): Paper towels restocked inside of the paper towel dispenser.

Observed the containers of coleslaw with signs of condensation, indicating improper cooling methods for the food item. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Recommend using stainless steel containers to help with the cooling of the food products. Corrected on Site (COS): Food items discarded due to being above 41F. Train staff on proper cooling methods.

Observed no addendum (2nd page) of the inspection report today. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request. Keep the complete report on site when asked to view.

Observed several containers of raw chicken wings tempting between 44°F-52°F inside the walk in cooler. Per person in charge the wings were prepped yesterday. Ambient air temperature of the walk in cooler was at 41°F. 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 or below. Food items were removed from the unit. Discussed proper cooling methods with the person in charge.

Observed in use sanitizer buckets at 200 parts per million of chlorine concentration. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A chlorine solution shall have a minimum temperature based on the concentration between 50-100 ppm. Person in charge remade the sanitizer solution to appropriate concentration.

Observed food handler prepping food with a beard greater than one-half inch in length without a beard restraint. 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. Obtain proper hair restraint.

Observed wet wiping cloths stored on the countertops. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Employee placed cloths into sanitizing solution.

Observed the side door open on the outside dumpster with trash stored inside. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: With tight-fitting lids or doors if kept outside the food service establishment. Person in charge closed the door on the dumpster.

Observed a food handler prepping/handling food without wearing a hair restraint. 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. Corrected on Site (COS): Food handler placed a hair restraint on before washing his hands and continue with prepping/handling food.

Observed numerous chemical bottles unlabeled in the main kitchen. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Label unlabeled bottles with their common name.