BJS RESTAURANT & BREWHOUSE 543

Basic - Employee with no beard guard/restraint while engaging in food preparation. Chef at cook line preparing food with no beard guard. Operator donned beard guard Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipperwell on expo line near ice cream cooler and behind salad cold table found off with utensils stored inside. Operator turned on Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta cold table; crushed tomatoes (61F - Cold Holding). As per operator foods not portioned or prepared today. In unit less than 4hrs. Observed food item exposed under open heat/fire. Operator placed food item on ice for quick chill Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in cooler by batter station and walk in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. At expo line in kitchen (left side). Operator printed "Employee Must Wash Hands" sign. Corrected On-Site

Basic - Stored food not covered. In reach in freezer, Ice cream stored uncovered. Operator covered Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. spinach dip (81F - Hot Holding). Operator reheated in microwave. (Spinach dip 169F - Hot Holding) Corrected On-Site

Basic - Stored food not covered. Lemons and limes not covered at expo. Operator covered Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on kitchen cutting boards after use. Operator removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee working on ready to eat salads without a hair net. Employee Donned a hair net Corrected On-Site

Basic - Ice scoop handle in contact with ice in bar area. Operator removed and placed in a clean and sanitized container Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server picked up paper off of floor, continued to dispense drink in clean to go cup and serve to customer with no handwashing.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich Station; sliced tomatoes (44-48F - Cold Holding); salsa (44-52F - Cold Holding). Foods not portioned or prepared today, in unit overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich Station; sliced tomatoes (44-48F - Cold Holding); salsa (44-52F - Cold Holding). Foods not portioned or prepared today, in unit overnight. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen hot table; cooked chicken (110F - Hot Holding). In unit less than 4hrs. Observed to water in unit. Operator reheated to 185F Corrected On-Site

High Priority - Presence of insects, rodents, or other pests. 1 dead dragon fly on floor next to pizza oven. Operator removed, cleaned and sanitized the area. Corrected On-Site

Basic - Ice scoop handle in contact with ice. In kitchen drink dispenser/ice machine (left side), behind expo line. Ice scoop handle left in ice. Operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees behind bar area. Operator printed and posted by handwashing station. Corrected On-Site

Basic - Open dumpster lid. Operator closed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up around walk in freezer door.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag in bar area on shelf. Operator removed. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed 1 can of ripe olives dented along top seams. (wt. 3 pounds 7 ounces).

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine in kitchen identified as using chemical sanitizer unable to provide proper minimum concentration of chlorine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed standing salad cooler - red peppers (50°F - Cold Holding); per operator statement item was stored in cooler approximately 1 hour before observation. Operator removed and iced down to 41°F within 1 hour. 2) Observed batter station - buttermilk (46°F - Cold Holding); per operator statement, item was stocked from butter milk carton stored in other cooler approximately 1 hour prior to observation. Operator removed and iced product down to 38°F within 1 hour. Corrected On-Site Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine. Observed lime scale on exterior and interior of main dish machine in ware washing area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk-in freezer at coiled and along door.

Basic - Single-service articles improperly stored. Observed single service coffee filters stored on service alley uncovered. Operator covered at time of inspection. Corrected On-Site